Hearty Vegan Mushroom Stew
This hearty, vegan mushroom stew recipe is easy to make and sure to please! Packed with root vegetables, earthy herbs, and meaty mushrooms swimming in a thick, velvety broth, this may quickly become your new favorite vegetarian winter dinner!
Ingredients
- 2 Tbsp olive oil
- 1 lb Baby Bella Mushrooms - large chopped
- 4 cups 660 g peeled and diced potatoes
- 1.5 cups 230 g diced carrots
- 1 cup 142 g diced onions
- 1 scant cup all-purpose flour
- 1 Tbsp Gravy Master or Marmite
- 1.5 cups 225 g frozen peas
- 1/2 cup 225 g diced tomatoes
- 2 Tbsp onion powder
- 1.5 Tbsp granulated garlic
- 1 Tbsp minced thyme
- 1 Tbsp nutritional yeast
- 2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- SAUTE THE MUSHROOMS: In a large saute pan, heat 1 Tbsp of olive oil on med-high heat. When hot, add the chopped mushrooms. After 5 minutes, drizzle the remaining oil on the mushrooms as they crisp for about 10-15 minutes.
- BOIL THE VEGGIES: While the mushrooms cook, bring 6 cups of water to a boil in a large pot. When it comes to a boil, add the potatoes, carrots, and onions and continue to boil for ten minutes.
- WHISK THE THICKENER: While you’re waiting, in a large bowl, whisk together the flour, gravy master, and 2 cups of water.
- BRING IT ALL TOGETHER: After ten minutes, add the peas, tomatoes, and spices and continue to boil another five minutes before adding the flour/water/gravy master mix and the mushrooms. Bring heat to medium and simmer uncovered for another ten-fifteen minutes while the stew thickens and until the potatoes and carrots are tender.
Video
Nutrition
Serving: 1gCalories: 211kcalCarbohydrates: 38gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 606mgFiber: 6gSugar: 5g
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