The savoury bowl of your dreams is here. This Vegan Mushroom Stew has all the warming feels you need to say goodbye to winter in style. This is the last cozy bowl you will see for a few months. We are getting into spring now (hallelujah), and I’m starting to crave lighter and more fresh dishes. So say goodbye to winter with one last hurrah and make this bowl of vegan stew for your Sunday night Netflix binge.
The reviews on this vegan stew
I ask family and friends for recipe ideas all the time. Recently my sweet sister, Em, was craving a hearty vegan stew. So I went to the drawing board and came back with this recipe. Honestly, it kind of tastes like my gluten free pot pie filling (similar ingredients), but without the pie crust, making it a lighter dinner. But even with no pie crust, this filling is hearty. It’s loaded with root vegetables and the meaty texture comes from cremini mushrooms.
Now, Em is a crazy ketchup fan as well and she may have drizzled some ketchup over top of this stew. I mean, to each their own. I have not tried it with ketchup (and I’m not sure I will) but if you love your ketchup give it a whirl like my sister.
Speaking of family reviews, Adam gave this mushroom stew the Picky Husband Approval, even though there were mushrooms in it! He is totally warming up to mushrooms and I couldn’t be more thrilled! When I made it for him, he had one piece of feedback, that this vegan vegetable stew needed more salt. So I highly suggest taste testing before dishing out and if it needs more salt, go crazy. Listen to your taste buds, they are usually right.
here are a few reasons why I love this mushroom stew, so listen up!
- Mushrooms are joining the meat alternative train. The texture of mushrooms can almost be called meaty (meat-eaters don’t hate me for saying that). There are countless recipes in which mushrooms are used. They act as the meaty texture in plant-based burgers, meatballs, or a vegan stew. I use mushrooms all the time in the kitchen as I agree they are amazing in any dish. I’m a big mushroom fan over here, so I couldn’t be happier that mushrooms are getting the attention they deserve. To read more about their rise to fame, check out this fun article.
- I’m always up for a cozy bowl of goodness and this vegan vegetable stew doesn’t skimp in the least bit. It’s the perfect vegan stew to whip up when the snow or rain starts to fall. That being said, I am at the point in the year where I’m ready to welcome spring with open arms and shove winter back into a closet for the next 9 months. But I thought just in case spring is a few days late this year, maybe we should have a new comforting bowl in our back pocket. This mushroom stew is it.
- This vegan vegetable stew takes about an hour to make, but it’s pretty low maintenance. Most of that time the mixture is just simmering and releasing insane deliciousness into the air. This vegan stew stores really nicely in the fridge. When I tested this recipe, I made it on Sunday and it lasted into the middle of the week. So it would be great for lunches at the office (just reheat it) or for dinner again during the week. This mushroom stew has a killer texture and smooth consistency, so you will look forward to having it for dinner twice in one week.
If you don’t have four seasons like here in Canada, you probably think I’m a weirdo for constantly talking about the seasons. But the seasons kind of hold a strange power over you. They make the call for the end of something and the beginning of something else. I’m always excited for the first snowfall but a month into winter I’m over it. I love feeling the hot sun and having tanned skin but a few months into summer, I’m thinking a cozy sweater sounds pretty nice. Maybe I’m just indecisive or maybe it’s the Canadian curse, but either way, I’m saying goodbye to winter this week with this mushroom stew and then sprinting into spring’s arms.
vegan mushroom stew
- 1 tbsp oil
- 1/2 onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 1/2 cups white potato (cut into 1 inch cubes/roughly 1 large potato)
- 1 1/2 cups carrots (roughly 2 carrots)
- 2 cups cremini mushrooms (de-stemmed and cut into quarters/ 6oz with the stems on)
- 2 1/2 tbsp fresh thyme
- 1/4 cup red wine
- 4 tbsp brown rice flour
- 2 tsp balsamic vinegar
- 3-3 1/2 cups vegetable broth
- salt and pepper to taste
- 1 cup frozen peas
- Finely chop the onion and garlic. Heat oil in a large pot over medium heat, once hot add the onion and garlic.
- Peel the potato and chop into 1-inch cubes. Peel and chop the carrots. Wash the mushrooms and remove the stems. Measure 2 heaping cups of mushrooms. Then cut into quarters.
- Once the onion and garlic are looking golden, add the rest of the vegetables (except the peas) along with the thyme. Cook for 1 minute and then add the red wine. Let cook for a few minutes until the wine has been absorbed for the most part. Add the flour, toss to coat the vegetables.
- Next, add the balsamic vinegar, vegetable broth, salt and pepper. The vegetable broth should just cover the veggies. I would start with 3 cups of veg broth and you can always add ½ cup more to thin out the stew if it gets too thick for your liking.
- Stir to incorporate. Bring the stew to a boil and then to a low simmer. Add the peas when there are ten minutes remaining on the timer. Simmer the stew for 30-40 minutes (mine was good at 35 minutes), or until the potatoes are soft and the stew has thickened to the desired consistency.
- Divide evenly between 4 bowls and enjoy. Store in a sealed container in the fridge for a few days. Reheat on the stove before enjoying it.