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5 from 5 votes

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! 
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: dinner
Cuisine: American, French
Servings: 4
Calories: 252kcal


  • 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
  • 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