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]
- 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
- Finely chop the onion and garlic. Heat oil in a large pot over medium heat, once hot add the onion and garlic.
- 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.
- 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.
- 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.
- 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.
- 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.