Vegan Mushroom Stew
- greenkaiaga
- Sep 5, 2022
- 1 min read
Updated: Jul 21

Warm up from the inside out with this hearty Vegan Mushroom Stew, perfect for chilly, rainy days. Rich, savory mushrooms simmered in a flavorful tomato broth, served over creamy mashed potatoes -pure plant-based comfort food that feels like a warm hug.
š½Ā Serves 3-4 šĀ 45-50 minutes Difficulty: Beginner
Ingredients:
1 Tbsp vegan butter
1 medium onion
4 cloves of garlic
1 medium carrot
3 cups of mushrooms
1 Tbsp cornflour
1 can of chopped tomatoes
1 cup vegetable stock
1 Tbsp tomato paste
1 tsp balsamic vinegar
1 Tbsp soy sauce/tamari sauce
½ Tbsp oregano
½ Tbsp Italian herbs
½ tsp cracked pepper
1 ½ kg potatoes
1/3 cup vegan butter
1/3 cup plant milk
Big pinch of salt and cracked pepper
Fresh rosemary and parsley to serve
Instructions:
Prepare all the ingredients. Slice the mushrooms, dice the onion, carrot, and garlic. Peel the potatoes.
Melt the butter, and add onion and garlic. SautƩ for 4 min. Add carrot, stir well and sautƩ for 4 more min.
Add mushrooms. SautƩ for 5 min, mix in cornflour.
Add chopped tomatoes, vegetable stock, tomato paste, balsamic vinegar, soy sauce, oregano, and Italian herbs, cracked pepper. Mix well. Simmer for 20-25 min.
In the meantime, cook the potatoes until soft. Drain them and mash them in the same pot, mix in the butter and plant-based milk. Use a stick blender to make them super creamy. Add salt and pepper to taste.
Assemble the plate. Spread mashed potatoes, and place mushroom stew on top. Garnish with fresh herbs.
Enjoy!
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