Vegan Mushroom Stew
Vegan Mushroom Stew- made with hearty mushrooms and potatoes cooked in a savory broth, this meatless version of beef stew is sure to hit the spot on a cold winter day!
Is it weird to crave beef stew without the beef? If so then I guess I’m a weirdo because that’s what inspired this recipe.
I kept seeing big pots of cozy stew everywhere and thought to myself, that would be so good with mushrooms instead of beef. Unless of course you don’t like mushrooms which is just a crying shame. They’re basically the meat of the plant world. When they’re paired with winter vegetables in a savory tomato broth, they make for one seriously satisfying meatless stew.
Vegan Mushroom Stew Ingredients
- Onion, Celery, Garlic and Carrot– like any good stew, the base of this recipe starts with a mirepoux of onion, celery and carrot. Plus minced garlic because what is life without garlic.
- Potato– diced potato adds sustenance thanks to all of it’s filling fiber. I like to use yukon gold potatoes but russet or red potatoes will work the same.
- Mushrooms– my go-to mushrooms are cremini because they have a meaty texture like portobellas but hold their shape better when diced into bite-size pieces. That said, feel free to experiment with whatever variety you like.
- Tomato Paste– tomato paste infuses the broth with lots of umami flavor.
- Vegan Worcestershire– worcestershire is my favorite way to add savory depth without meat. Annie’s Naturals and The Wizard are great vegan options.
- Red Wine– I personally feel a full bodied, dry red wine such as cabernet is essential here but I know it’s not everyone’s cup of tea, err…wine. If you’re not a red wine drinker then you can try replacing it with 1/8 cup sherry vinegar or marsala wine. Either will add a similar flavor but you don’t have to use all of it within days of opening.
- Bay Leaf and Dried Thyme or Oregano– dried herbs add earthiness to the broth. I tend to prefer thyme for this recipe but oregano will work in its place.
- Vegetable Broth- using a flavorful broth is key to making this soup delicious. My favorite is Better Than Bouillon.
- Flour– we’ll use flour to thicken the broth which makes it all nice and stewy. All purpose flour works well since it has a nice smooth texture and neutral flavor. You can also use whole wheat if that’s what you have on hand. For my gluten-free friends, you can use equal amounts of oat or chickpea flour.
How to Make Vegan Mushroom Stew
Even though there’s lots of vegetables to chop, everything gets cooked in one-pot so clean up is a breeze!
- Sauté the onion, garlic, carrot, and celery in butter or olive oil.
- Add the mushrooms and cook until their liquid is released.
- Stir in tomato paste, worcestershire, herbs and red wine. Simmer for about 5 minutes.
- Add the broth and potatoes then cook at a low boil until potatoes are just barely soft.
- Whisk the flour with 1/2 cup of the broth to create a slurry. Add to the pot and continue to cook until thickened.
If you’re craving a meatless version of beef stew then this one is sure to leave you satisfied. I hope it keeps you nice and cozy on a cold day!
Looking for more warming stews? Check these out!
- One-Pot Vegan Irish Lager Stew
- Butternut Squash Wild Rice Stew
- One-Pot Coconut Mung Bean Stew
- Roasted Poblano Corn Chowder
Vegan Mushroom Stew
- 2 tablespoons extra virgin olive oil , or vegan butter (I like Miyokos)
- 1 yellow onion, finely chopped
- 3 celery ribs, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 garlic cloves, minced
- 16 ounces cremini mushrooms, quarted
- 1 teaspoon dried thyme or oregano
- 2 tablespoons vegan worcestershire
- 2 tablespoons tomato paste
- 1/4 cup dry red wine, such as cabernet
- 3 yukon gold potatoes
- 3½ cups vegetable broth
- ¼ cup flour
- fresh parsely for serving, optional
- salt & pepper, to taste
- In a large pot, warm olive oil or vegan butter over medium heat. Add the onion, celery and carrot, sprinkle with salt and cook for 5 minutes.
- To the pot, add the mushrooms and garlic. Continue to cook for about 5 minutes more, or until mushrooms begin to release their liquid.
- Add the thyme or oregano, vegan worcestershire, tomato paste, and red wine. Stir to combine and cook for about 5 minutes. Pour in 3 cups vegetable broth (reserve 1/2 cup for later) then add the potatoes and bay leaf. Bring to a low boil and cook for 10 minutes.
- Whisk the flour with 1/2 cup of the reserved broth until smooth. Pour the mixture into the pot and stir to combine. Continue to cook at a low boil until the sauce has thickened, for about 10 minutes. Add salt & pepper to taste, garnish with parsley (optional), serve warm and enjoy!