Easy Vegan Mushroom Stew
As someone who practices a vegan diet quite regularly, it can be so challenging to find hearty meals that remind you of the same old taste from Grandma’s kitchen.
Personally, most of the recipes I know and love from my childhood all contain beef and chicken and when I was new to the vegan lifestyle, it was a journey trying to find the exact taste I was craving.
I have always done a little happy dance on the inside when I finally realized how tasty mushrooms were and how they mimic the flavor and texture of beef – insert the mushroom stew.
Stew is a really popular comfort food, especially during the colder months and it was something I knew I couldn’t go without. It’s super easy to make, with only a few ingredients you may already have on hand, and brings Grandma’s kitchen to a whole new, vegan, level.
This mushroom stew can be a great addition to your Meatless Monday recipe ideas, an easy one-pot meal, and can even be dumped into the crockpot for easy cooking! Personally, I use the dutch oven, which works just as well.
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WHAT YOU NEED TO MAKE MUSHROOM STEW:
You only need a couple of ingredients and you may already have a few on hand.
– Mushrooms
– Carrots
– Onions
– Garlic
– Potatoes
– Vegetable broth
– Beer or red wine
– Flour
The great part about this recipe is once you have the base, you can add more of your favorite vegetables if you prefer. For example, some may like to add green beans, or peas, or even corn. Whatever your preference, it will still turn out delicious!
HOW DO YOU MAKE VEGAN BEEF STEW?
Vegan beef stew is super easy to make and is truly a set it and forget it type of meal.
You want to start by quartering your mushrooms. If you don’t want to include the stems, take them off first, then cut them into quarters. Personally, I use them for extra texture.
Then, you’ll chop your other vegetables into nice-sized pieces. You want to consider everything, especially the mushrooms, slightly shrinking. So if you’re a fan of texture, chop your veggies on the thicker side.
In a large dutch oven, or pot, you’ll start by sauteeing your onions for about 5 minutes. Add garlic and cook for about 3 minutes.
Then sprinkle the flour onto the onions and garlic and let the flour brown for about 3 minutes. This will act as the base of your roux. You can always add more flour towards the end if you want a thicker consistency.
Add one cup of vegetable broth into the pot and stir until no lumps remain.
Add potatoes, carrots, mushrooms, spices, and tomato paste. Stir until tomato paste and broth are combined.
Add the remaining vegetable broth and red wine, or stout beer. Bring to a boil for about 5 to 7 minutes, to ensure the flour, tomato paste, broth, and beer or wine, are fully combined while stirring.
Turn the heat on low, cover, and let simmer for about an hour, two hours for the best results.
Finally, in the end, you can determine if you need extra seasoning or flour to thicken your base. However you like your stew, you can expect to enjoy this meal time and time again!
Add a scoop of white rice on top, or serve over a bed of vegan mashed potatoes and enjoy!
Vegan Mushroom Stew
Yield: 4-6
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Simple, delicious, and easy to make – this vegan mushroom stew only uses a handful of ingredients and is sure to be a new favorite for your weekly meatless menu and the perfect vegan mushroom recipe idea!
Ingredients
Instructions
- In a large Dutch oven or pot, you’ll start by sauteeing your onions for about 5 minutes. Add garlic and cook for about 3 minutes.
- Then sprinkle the flour onto the onions and garlic and let the flour brown for about 3 minutes. This will act as the base of your roux. You can always add more flour towards the end if you want a thicker consistency.
- Add one cup of vegetable broth into the pot and stir until no lumps remain.
- Add potatoes, carrots, mushrooms, spices, and tomato paste. Stir until tomato paste and broth are combined.
- Add the remaining vegetable broth and red wine, or stout beer. Bring to a boil for about 5 to 7 minutes, to ensure the flour, tomato paste, broth, and beer or wine, are fully combined while stirring.
- Turn the heat on low, cover, and let simmer for about an hour, two hours for the best results.
- If you’re short on time, you can cook the stew on high heat for 25 to 30 minutes, being sure to stir every few minutes. The extra time on low heat is to ensure the best flavor.
- Finally, in the end, you can determine if you need extra seasoning or flour to thicken your base. However you like your stew, you can expect to enjoy this meal time and time again! It’s even better the second day.
- Add a scoop of white rice on top, or serve over a bed of vegan mashed potatoes and enjoy!
Notes:
Stew can be stored in the refrigerator in an air-tight container for up to a week – if it lasts that long!
The stew will thicken as the days go by. When reheating you’ll be tempted to add more veggie broth before the stew has time to loosen, but don’t go overboard. If you add to much veggie broth, or water, before the stew has time to cook – you may be left with an overly soup-y stew. Unless that’s what you want of course.
If the stew is too loose, you can always add flour to thicken.
