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Vegan Mushroom Stew

With the cold weather setting in, there is nothing better than a delicious plant-based stew on a rainy day. 💚

🍽 Serves 3-4

🕘 45-50 minutes


  • 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/ coconut aminos

  • ½ Tbsp oregano

  • ½ Tbsp Italian herbs

  • ½ tsp cracked pepper

  • 1 ½ kg potatoes

  • 1/3 cup vegan butter (I used Olivani)

  • 1/3 cup plant-based milk (I used soy milk)

  • Big pinch of salt and cracked pepper

  • Fresh rosemary and parsley to serve


  1. Prepare all the ingredients. Slice the mushrooms, dice the onion, carrot, and garlic. Peel the potatoes.

  2. Melt the butter, and add onion and garlic. Sauté for 4 min. Add carrot, stir well and sauté for 4 more min.

  3. Add mushrooms. Sauté for 5 min, mix in cornflour.

  4. Add chopped tomatoes, vegetable stock, tomato paste, balsamic vinegar, soy sauce, oregano, and Italian herbs, cracked pepper. Mix well. Simmer for 20-25 min.

  5. 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.

  6. Assemble the plate. Spread mashed potatoes, and place mushroom stew on top. Garnish with fresh herbs.

  7. Enjoy!


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