easy 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!

Hearty Vegan Mushroom Stew

olive oil

lb Baby Bella Mushrooms

660 g peeled and diced potatoes

carrots

142 g diced onions

all-purpose flour

Tbsp Gravy Master (or Marmite)

225 g frozen peas

225 g diced tomatoes

onion powder

garlic

thyme

yeast

tsp salt

tsp black pepper

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.

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The most viewed easy mushroom stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine