Vegan Mushroom Stew
A rich, savory vegan mushroom stew with tender potatoes and hearty vegetables, perfect for cozy dinners. Packed with fiber, plant-based protein, and heart-healthy fats, this one-pot dish is easy to make, satisfying, and ideal for meal prep.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef’s Knife
- 1 measuring cup
- 1 tablespoon
- 1 whisk
- 1 Wooden spoon or spatula
Ingredients
- 2 tablespoons extra virgin olive oil or vegan butter
- 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 quartered
- 1 teaspoon dried thyme or oregano
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup dry red wine e.g., Cabernet Sauvignon
- 3 Yukon Gold potatoes diced
- 3½ cups vegetable broth
- 1/4 cup all-purpose flour
- Fresh parsley for garnish (optional)
- Salt and pepper to taste
Instructions
- Preparing the Aromatics: Begin by gathering your aromatics—onion, celery, carrots, and garlic. Finely chop the yellow onion and celery ribs into small, uniform pieces so they cook evenly. Peel and dice the carrots into small chunks, and mince the garlic cloves. These ingredients form the flavorful base of the stew, adding both sweetness and depth.
- Sautéing the Base Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil or vegan butter over medium heat. Once warm, add the chopped onion, celery, and carrots. Sprinkle a pinch of salt over the vegetables to help draw out moisture and enhance their natural flavors. Cook for about 5 minutes, stirring occasionally, until the onions become translucent and the carrots slightly tender. This process releases the natural sweetness and develops a rich flavor foundation.
- Adding the Mushrooms and Garlic: Next, add the quartered cremini mushrooms and minced garlic to the pot. Continue cooking over medium heat for 5 more minutes, stirring occasionally. As the mushrooms cook, they will release their liquid and begin to shrink, intensifying their earthy, savory taste. Make sure the garlic does not burn—stir frequently to evenly distribute the flavors.
- Seasoning and Flavoring the Stew: Sprinkle in 1 teaspoon of dried thyme or oregano, then add 2 tablespoons of vegan Worcestershire sauce and 2 tablespoons of tomato paste. Stir thoroughly to coat the vegetables and mushrooms with these flavorful seasonings. Pour in 1/4 cup of dry red wine, such as Cabernet Sauvignon, allowing it to bubble and reduce slightly. This step deepens the stew’s flavor and adds a subtle richness. Cook for about 5 minutes until the wine has mostly evaporated and the mixture is aromatic.
- Adding Potatoes and Broth: Dice the Yukon Gold potatoes into bite-sized cubes and add them to the pot. Pour in 3 cups of vegetable broth, reserving 1/2 cup for later use. Add a bay leaf for extra herbal aroma. Bring the mixture to a gentle low boil over medium-high heat, then reduce to a simmer. Cook for about 10 minutes, or until the potatoes begin to soften. Stir occasionally to prevent sticking and ensure even cooking.
- Thickening the Stew: To create a creamy, rich texture without dairy, whisk together 1/4 cup of flour with the reserved 1/2 cup vegetable broth in a small bowl until completely smooth, forming a slurry. Slowly pour this mixture into the simmering stew, stirring constantly to prevent lumps. Continue to simmer over low heat for about 10 minutes, stirring frequently, until the sauce thickens and coats the vegetables. This step gives the stew its hearty, velvety consistency.
- Final Seasoning and Adjustments: Taste the stew and season with salt and freshly ground black pepper as needed. Adjust the seasoning gradually, tasting as you go to ensure the flavors are balanced. Remove the bay leaf before serving. At this stage, the mushrooms, potatoes, and vegetables should be tender, and the broth should be rich and slightly thickened.
- Garnishing and Serving: Ladle the stew into bowls while it’s hot. Garnish with freshly chopped parsley for a pop of color and fresh flavor, if desired. This hearty stew is best served warm and can be paired with crusty bread, rice, or a light side salad. It’s perfect as a standalone meal or as part of a wholesome dinner spread.
- Storage and Reheating (Optional): If you have leftovers, allow the stew to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 2 months. When reheating, warm gently over low heat on the stove, stirring occasionally, until fully heated. You may need to add a splash of vegetable broth if the stew has thickened too much during storage.
Notes
- Use firm, fresh cremini mushrooms for a rich, earthy flavor. Avoid pre-sliced mushrooms that may release too much water.
- Yukon Gold potatoes hold their shape well and provide a creamy texture; russets can become mushy.
- Reserve a small amount of vegetable broth to make the flour slurry, which ensures a smooth, lump-free thickening.
- Stir the stew occasionally to prevent sticking and to evenly distribute flavors.
- For a gluten-free version, substitute the flour with cornstarch or a gluten-free all-purpose blend.
