vegan mushroom stew

This quick and easy vegan mushroom stew is hearty &amp; delicious, and will become a new favourite family meal. It can be made in your Instant Pot or stove top!

Hearty Vegan Mushroom Stew

olive oil ((optional, see note below))

yellow onion, diced

cremini mushrooms,

salt

thyme

black pepper

tomato paste

vegetable broth

carrots,

yellow potatoes,

vegan Worcestershire sauce ((see note below for brand suggestions))

bay leaf

peas

parsley

water

arrowroot starch (or cornstarch)

Set your Instant Pot to sauté and add oil OR water to pot. Once heated, add the onions and sauté until softened, about 3-4 minutes.

Add the mushrooms and cook for another 2-3 minutes.

Add salt, thyme and black pepper and stir to coat the mushrooms and onions.

Add tomato paste and stir again. Add broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.

Add carrots, potatoes, vegan Worcestershire sauce, and stir once again. Cancel saute function.

Add bay leaf, place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 12 minutes. Pot will take about 10 minutes to come to pressure.

While the stew is pressure cooking, make the slurry by whisking the arrowroot starch (or cornstarch) and water in a small bowl. Set aside.

When the pressure cooking time has ended, press cancel and open the pressure release valve to manually release the pressure.

Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid. Remove the bay leaf and stir the mixture so everything recombines.

Give slurry a quick whisk to recombine and stir it into the stew.

Stir in frozen peas and dried parsley.

Instant Pot Method:

Over medium high heat and add oil OR water to a large pot. Once heated, add the onions and saute until softened, about 3-4 minutes.

Add carrots, potatoes, vegan Worcestershire sauce, and stir once again. Add bay leaf and bring to a boil. Once boiling, turn heat down to low, cover pot, and simmer until carrots and potatoes are fork tender. This will roughly take 20-minutes.

While the stew is simmering, make the slurry by whisking the arrowroot starch (or cornstarch) and water in a small bowl. Set aside.

Once the stew is cooked, remove bay leaf. Give slurry a quick whisk to recombine and stir it into the stew.

Stir in frozen peas and dried parsley. Remove pot from heat. Serve.

Stove Top Method:

Cozy, creamy white bean and mushroom stew with potatoes and herbs. An easy, 1-pot entrée perfect for cooler weather. Vegan, gluten-free, and SO delicious!

Cozy White Bean Mushroom Stew (Vegan)

Tbsp vegan butter ((we like Miyoko’s //

onion, diced ((1 medium onion yields ~2 cups))

rosemary

tsp sea salt and pepper

garlic,

cornstarch

tsp tamari

Dijon mustard

lb baby potatoes,

white beans, drained and rinsed

dairy-free milk ((plain, unsweetened // we used almond))

Fresh parsley, finely chopped

Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion and sauté for a few minutes. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.

Next add the cornstarch, tamari, and mustard. Stir to coat the vegetables. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender, stirring occasionally.

Stir in the beans and dairy-free milk and simmer for another 10-15 minutes until the stew has thickened and the vegetables are tender. Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.

Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.

Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.

This Cozy Vegan Stew is the perfect one-pot vegan dinner to warm you up on a chilly winter day. Hearty mushrooms, tender veggies, and chunks of potato simmered in a thick and creamy red wine broth. Vegan, One Pot, Gluten-Free Option.

Cozy Vegan Stew with Mushrooms

tbsp avocado oil

onion

celery (chopped)

carrots

crimini mushrooms (cut in half or quartered*)

tbsp all-purpose flour*

tsp smoked paprika

tsp black pepper

garlic (minced)

3-5 sprigs of fresh thyme (or 1 teaspoon dried thyme)

small Yukon gold potatoes (quartered)

Salt and black pepper (to taste)

Aromatics: Warm the oil over medium-high in a large heavy-bottomed pot or Dutch oven. Add the onion once warm and sauté for 3 minutes, until translucent and slightly golden. Stir the tomato paste in with the onion and fry for 1 minute. Then, add in the carrot, celery, and mushrooms. Cook for 5 to 7 minutes, stirring only every 1 to 2 minutes or to get seared edges. 

Spices: Add the flour, smoked paprika, black pepper, and garlic to the pot and stir well. Sauté for 1 minute, then add in the thyme and bay leaf. Deglaze the pot with red wine and stir well, scraping the bottom of the pot to get the browned bits (aka flavor!) into the broth. 

Broth: Add the potatoes, broth and water to the pot, cover, and bring to a  boil over medium-high heat. Uncover the pot, then reduce the heat to medium and simmer for 25 to 30 minutes, stirring occasionally. The stew is done once the potatoes are fork-tender and the broth has reduced and thickened. If the stew gets too thick for your liking, thin it out with additional broth or water. 

Serve: Season with additional salt and pepper to taste, if desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days, or in an airtight jar or container in the freezer for up to two months.

Hearty and delicious, this vegan sausage stew with white beans is a favorite on a cold winter day! You can chop the veggies in advance to save time and make this a true easy weeknight dinner.

Vegan Cassoulet Recipe

sausages

oz smoked tempeh (or any tempeh, thinly sliced)

olive oil (divided)

yellow onion (finely diced)

carrots (finely diced)

celery (finely diced)

garlic (roughly minced)

tomatoes ((7 oz))

chicken

oz canned white beans

oz baby bella mushrooms

bay leaves

thyme (or 1 teaspoon dried thyme)

liquid smoke

Preheat a large casserole pan and add 1 tablespoon of olive oil. Carefully place the vegan sausages and tempeh into the oil and cook over medium heat for 2-3 minutes per side, or until golden brown. Note: the tempeh will probably brown faster than the sausage, so you can do a couple of batches of tempeh while you brown the sausage. Remove onto a plate and set aside. It&#39;s OK if you have brown bits remaining in the pan, we want that for flavor.

Cut the sausages and tempeh into bite-sized pieces while the work on the next to steps to make the cassoulet broth. It&#39;s OK if the sausage still has pink in the center, it will simmer in the broth for a long time.

Add more olive oil along with the diced onion, carrots, celery, and garlic. Sauté over medium-low heat for 10 minutes stirring frequently to loosen the brown sausage bits. Do not let the vegetables brown!

Add half a can of diced tomatoes and the vegan broth, and simmer for 5 minutes.

Optional: If you want a thicker smoother sauce instead of having vegetable chunks in it, use an immersion blender to CAREFULLY puree the veggies, either completely or partially. SAFETY WARNING: The both is HOT. Only use an immersion blender if you can submerge it in the liquid completely - I had to tilt the pan a little to one side to get the immersion blender to submerge.

Add the drained white beans, sliced mushrooms (if using), sliced sausage, bay leaves, thyme, and parsley to the pan. Add a few drops of liquid smoke, if you like. Gently stir, bring to a boil, then reduce the heat to low. Allow to simmer, uncovered, for 25-30 minutes, or until the broth has thickened, stirring frequently to prevent burning. Check on the pan every 10 minutes or so, and if the liquid is evaporating too quickly, you can add ½ cup of water at a time or cover with a lid.

Remove from heat, use tongs to remove the bay leaves, parsley, and thyme sprigs. Stir in fresh diced parley and serve warm.

I love this recipe, it's the 3rd time I am making, always a joy!

This is hearty and filling with lots of protein. I didn't have the smoked tempeh so I used the plain. This came together fast and is very tasty. My adult son who isn't vegan loved it! I'm happy I discovered Vegan Blueberry because I made the Vegan Stuffed Portobellos and loved them too! Thank you!

Perfect meal for a winter day.
Flavors are great!
Added the mushrooms and loved them. 
Most likely will omit the tempe next time and just add a few more drops of liquid smoke or smoked paprika. 
Thank you for sharing!

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The most viewed vegan mushroom stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine