This vegan mushroom stew is all things comfort. It’s hearty, flavorful, and will keep you feeling cozy. You have to try this delicious stew!

Mushroom Stew [Vegan]

Serves

250

Cooking Time

45

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Ingredients

  • 1 tablespoon oil
  • 1/2 onion (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 1/2 cups white potato (cut into 1 inch cubes/roughly 1 large potato)
  • 1 1/2 cups carrots (roughly 2 carrots)
  • 2 cups cremini mushrooms (de-stemmed and cut into quarters/ 6oz with the stems on)
  • 2 1/2 tablespoons fresh thyme
  • 1/4 cup red wine
  • 4 tablespoons brown rice flour
  • 2 teaspoons balsamic vinegar
  • 3-3 1/2 cups vegetable broth
  • salt and pepper to taste
  • 1 cup frozen peas
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Preparation

  1. Finely chop the onion and garlic. Heat oil in a large pot over medium heat, once hot add the onion and garlic.
  2. Peel the potato and chop into 1-inch cubes. Peel and chop the carrots. Wash the mushrooms and remove the stems. Measure 2 heaping cups of mushrooms. Then cut into quarters.
  3. Once the onion and garlic are looking golden, add the rest of the vegetables (except the peas) along with the thyme. Cook for 1 minute and then add the red wine. Let cook for a few minutes until the wine has been absorbed for the most part. Add the flour, toss to coat the vegetables.
  4. Next, add the balsamic vinegar, vegetable broth, salt, and pepper. The vegetable broth should just cover the veggies. I would start with 3 cups of veg broth and you can always add ½ cup more to thin out the stew if it gets too thick for your liking.
  5. Stir to incorporate. Bring the stew to a boil and then to a low simmer. Add the peas when there are ten minutes remaining on the timer. Simmer the stew for 30-40 minutes (mine was good at 35 minutes), or until the potatoes are soft and the stew has thickened to the desired consistency.
  6. Divide evenly between 4 bowls and enjoy. Store in a sealed container in the fridge for a few days. Reheat on the stove before enjoying it.
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