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Vegan Mushroom Stew

  • greenkaiaga
  • Sep 5, 2022
  • 1 min read

Updated: Jul 21


Vegan Mushroom Stew
Vegan Mushroom Stew

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.


šŸ½Ā Serves 3-4 šŸ•˜Ā 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:


  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. SautƩ for 4 min. Add carrot, stir well and sautƩ for 4 more min.

  3. Add mushrooms. SautƩ 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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