This easy vegan hearty mushroom stew is a great recipe using fresh ingredients perfect for an easy dinner. Using cremini mushrooms, the gravy deepened with soy sauce, fresh thyme for that irresistible fragrance, this recipe works with any type of mushroom you may have; Oyster mushrooms, Portobello, Shiitake, wild mushrooms, white button mushrooms or Baby Bella. The next time you are in the mood for comfort food, this is an easy vegan mushroom stew recipe, this is the only recipe card you'll ever need if you are a mushroom lover like me.
Best when its cold outside, this large pot of comfort will definitely satisfy your hunger.
This was inspired by my Mushroom Stroganoff which is one of my favorite recipes. These mushroom stews pair well with creamy polenta. Rich stew paired with mashed potatoes really hits the spot after a days work.
- Cremini Mushrooms - You may use any type of mushrooms
- Thyme and or fresh parsley
- Soy sauce
- Tomato paste
See recipe card for quantities.
Saute onions in a pan or large pot with a drizzle of olive oil until translucent.
Add in sliced cremini mushrooms on medium-high heat. Scrape the bottom of the pan for the browned bits.
Add in fresh thyme, rosemary, tomato paste, miso, flour & seasonings
Add in fresh cut tomatoes
Add in liquid, veggie stock with a little plant milk
Make mashed potatoes, mashed polenta, rice or noodles.
Hint: Do not overcrowd the pan for extra depth of flavor. For a rich stew, you may finish it with some vegan butter. Make a more savory stew by adding nutritional yeast. Let the left over sit in the fridge and enjoy the next day or for 3-4 days.
- Mushrooms - instead of cremini mushrooms, you can use, baby Bella, white button, portabella, oyster and lions mane.
- Mashed potato - Instead of mashed potato, you can use creamy polenta, roasted yellow potato, Wild rice or quinoa.
- Miso - Instead of miso you can use white wine, red wine, dijon mustard
- Mushroom and Lentil Stew: Add cooked green or brown lentils to your mushroom stew for an extra boost of protein and fiber. You can also add some chopped kale or spinach for added nutrients.
- Mushroom and Chickpea Stew: Add canned or cooked chickpeas to your mushroom stew for a hearty and satisfying meal. You can also add some smoked paprika for a smoky flavor.
- Mushroom and Potato Stew: Add diced potatoes to your mushroom stew for a comforting and filling meal. You can also add some fresh herbs like thyme or rosemary for added flavor.
- Mushroom and Quinoa Stew: Add cooked quinoa to your mushroom stew for a protein-packed meal. You can also add some chopped bell peppers for added crunch and color.
- Mushroom and Tofu Stew: Add cubed tofu to your mushroom stew for a protein-rich meal. You can also add some soy sauce or tamari for a savory flavor.
One top tip for making a great mushroom stew is to properly brown the mushrooms before adding the other ingredients. This step helps to bring out the deep, savory flavor of the mushrooms. To do this, cook the mushrooms in a bit of oil over medium-high heat without stirring until they're golden brown on one side. Then stir and let them brown on the other side. This caramelization process will add a depth of flavor to your stew that can't be achieved otherwise.
A: Yes, you can use any type of mushrooms. However, a mix of different types like cremini, shiitake, and portobello can add more flavor and
A: Absolutely! This stew tastes even better the next day when the flavors have had more time to meld together. Just reheat it on the stove or in the microwave before serving.
A: This stew can be stored in the fridge for up to 5 days. Make sure to store it in an airtight container.
A: Yes, this stew freezes well. Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
A: This stew goes well with crusty bread, rice, or quinoa. You can also serve it with a side of steamed vegetables or a fresh salad.
A: Yes, feel free to add other vegetables like carrots, potatoes, or peas. Just keep in mind that you may need to adjust the cooking time depending on what vegetables you add.
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These are my favorite dishes to serve with [this recipe]:
Easy Vegan Mushroom Stew Recipe
- - 500g mixed mushrooms sliced
- - 1 large onion diced
- - 2 tablespoons olive oil
- - 1 tablespoon tomato paste
- - 1 tablespoon miso paste
- - 2 tablespoons soy sauce
- - 4 cups vegetable stock
- - 1 teaspoon dried thyme
- - 1 teaspoon dried rosemary
- - 1 large tomato diced
- 1 teaspoon flour
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it becomes translucent.
- Add the tomato paste and miso paste to the pot and stir well to combine with the onions.
- Add the sliced mushrooms to the pot. Cook for about 5-7 minutes, until the mushrooms start to brown. Add 1 tablespoon flour.
- Add the soy sauce, vegetable stock, thyme, and rosemary to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the diced tomato to the pot and stir well. Let the stew simmer for another 5 minutes.
- Taste the stew and adjust the seasoning if needed.
- Serve the stew hot, with crusty bread or over rice if desired.
- Enjoy your hearty and flavorful vegan mushroom stew!