Vegan Greek Mushroom Stifado
Enjoy a comforting, rich, and aromatic Vegan Greek Mushroom Stifado! This Greek-inspired stew is packed with tender mushrooms, sweet pearl onions, and the warmth of bay leaves, tomato paste, and red wine vinegar. Perfect for a cozy meal that transports you to the Mediterranean.
Ingredients
- 1 lb fresh mushrooms oyster, chestnut, or baby portobello, cleaned and halved if large
- 1 cup pearl onions peeled
- 1 medium yellow onion finely chopped
- 2 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 tablespoon tomato paste
- 1 teaspoon white miso paste
- 1 tablespoon Better Than Bouillon vegetable or mushroom flavor
- 1 tablespoon coconut sugar
- ½ cup red wine vinegar
- 2 cups warm water
- 1 bay leaf
- Salt and black pepper to taste
- 1 teaspoon lemon juice optional, for added brightness
Instructions
- Prepare the Ingredients: Clean and halve the mushrooms if large. Peel pearl onions and chop the yellow onion finely.
- Sauté Aromatics: In a large pot or wide skillet, heat olive oil over medium heat. Add the yellow onion and cook until softened, about 3-4 minutes.
- Add the Mushrooms and Pearl Onions: Increase the heat slightly, add the mushrooms and pearl onions, and cook until they start to brown, about 5-7 minutes.
- Add Tomato Paste, Miso, and Seasonings: Stir in the tomato paste, miso, Better Than Bouillon, and coconut sugar. Let the mixture cook for another 1-2 minutes to bring out the flavors.
- Deglaze with Red Wine Vinegar: Pour in the red wine vinegar to deglaze, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Add Water and Bay Leaf: Pour in the warm water and add the bay leaf. Lower the heat, cover, and let it simmer for 20-25 minutes until the flavors meld and the mushrooms are tender.
- Adjust Seasoning: Add salt, black pepper, and a squeeze of lemon juice if desired. Adjust seasoning to taste and serve warm.