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!
- 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!
Calories: 252kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 1014mg | Potassium: 1330mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5669IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 6mg