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Vegan mushroom stew

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 250
A hearty and flavorful vegan mushroom stew perfect for a comforting meal. Packed with vegetables and savory spices, it's easy to make and delicious.

Ingredients

Vegetables

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups carrots, chopped
  • 2 cups potatoes, diced
  • 16 oz button or cremini mushrooms, quartered

Broth and Tomatoes

  • 4 cups vegetable broth
  • 1 cup canned diced tomatoes (with juice)
  • 1 tablespoon tomato paste

Spices and Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 tablespoon soy sauce or tamari

Additional ingredients

  • 1 cup frozen peas
  • 1 tablespoon cornstarch mixed with 2 s cold water (optional, for thickening)
  • for garnish Fresh parsley, chopped

Instructions 

  • Heat oil and sauté onion for 5 minutes until translucent.
  • Add garlic and cook for 1 minute until fragrant.
  • Add carrots and potatoes, cook for 5 minutes, then add mushrooms and cook until browned, about 5 minutes.
  • Pour in broth, tomatoes, and tomato paste. Add spices and soy sauce. Bring to boil, then simmer for 30 minutes.
  • If desired, stir in cornstarch mixture and cook 5 minutes until thickened. Add peas and cook 3-5 minutes. Garnish with parsley before serving.

Notes

This stew is versatile and can be customized with your favorite vegetables or spices.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Mushrooms