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vegan mushroom stew

This vegan mushroom stew is all things comfort. It's hearty, flavourful and will keep you feeling cozy.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people


  • 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.