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–+ servings

Vegan Mushroom Stew

A hearty and flavorful vegan stew packed with mushrooms and vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food, Vegan
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 tablespoons Olive oil For sautéing
  • 1 large Onion Chopped
  • 3 cloves Garlic Minced
  • 4 cups Mushrooms Sliced, any variety
  • 2 medium Carrots Diced
  • 2 stalks Celery Diced
  • 1 cup Potatoes Diced
  • 1 cup Green peas Frozen or fresh
Liquids and Seasonings
  • 4 cups Vegetable broth Low sodium preferred
  • 1 tablespoon Soy sauce Or tamari for gluten-free
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black pepper To taste

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Stir in sliced mushrooms, carrots, and celery. Cook for about 10 minutes until the mushrooms release their moisture.
Cook the Stew
  1. Add diced potatoes, vegetable broth, soy sauce, thyme, rosemary, salt, and pepper to the pot. Bring to a boil.
  2. Reduce heat to low and let simmer for 30 minutes, or until the vegetables are tender.
  3. Stir in green peas and cook for an additional 5 minutes.
Serve
  1. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 7gSaturated Fat: 1gFiber: 8gSugar: 4g

Notes

This stew can be stored in the refrigerator for up to 5 days and freezes well for longer storage.

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