Easy vegan mushroom stew, with lots of vegetables such as carrots and cabbage! You only need simple ingredients and 25 minutes for a perfect meatless dinner that will have you coming back for seconds. Gluten-free and oil-free.
I really have a thing for soups and stews at the moment. Especially of the hearty, rich and savoury variety. They're healthy, but taste great pretty much every time even with the simplest cooking techniques. Plus in my opinion, nothing beats a comforting stew served over rice or mashed potatoes after a long day!
So, here we have a favourite easy vegan mushroom stew recipe of mine. This one is for all the veggie lovers out there, but also veggie sceptics because it really is that tasty!
Easy vegan mushroom stew
This mushroom stew is a recipe I make all the time for dinner. What I love about it is that it's a perfect option for batch cooking. Make a huge portion, divide between containers, and you have lunch or dinner ready to go for 3-4 days. Also this is one of those meals that tastes even better the day after you make it!
Vegetable based meals may have a bit of a reputation for being boring or flavourless. Here, that couldn't be further from the truth! This vegetable stew recipe is savoury and rich, and every forkful bursts with variety. The cooking process really helps bring out the natural flavours of the veggies, with the mushrooms adding a 'meaty' texture to act as a great meat replacement in this dinner.
Vegetable stew ingredients and substitutions
- Vegetables: purple cabbage, carrot and red peppers.
- Spices: paprika, cumin and turmeric.
- Tomato paste.
- Chestnut mushrooms. I prefer these to ordinary button mushrooms because they have a much better flavour.
- Canned chopped tomatoes.
- Plant based milk of your choice. Use coconut milk for an even creamier result.
- Vegetable stock.
- Nutritional yeast. Optional, but helps to add a nice 'cheesy' flavour.
- Coconut sugar. Maple syrup or any other liquid sweetener work too.
- Lemon juice.
- Cornstarch. This is used for thickening the stew. You can also use an all-purpose gluten-free flour.
How to make a vegan mushroom stew
Firstly, add the red onion, carrots, paprika, cumin, turmeric and tomato paste to a frying pan over a medium-high heat and cook for 5 minutes, until softened. Next add the mushrooms, purple cabbage and red peppers, and cook for 5 minutes more, stirring frequently.
Now add the canned tomatoes, plant based milk and vegetable stock. Simmer for 10 minutes over a medium heat, stirring frequently. Half way through, add the nutritional yeast, coconut sugar, lemon juice, salt and pepper.
At the end, add the cornstarch and stir for a few minutes more, until the sauce thickens.
How to serve this vegan stew
- I absolutely love it with a side of mashed avocado.
- You can't go wrong with stew and a side of mashed potatoes!
- Try Pkhali (Georgian spinach dip) for a creative touch.
- Pair it with crispy sweet potato wedges for a comforting dinner.
- Feel free to add other vegetables of your choice, depending on what you have in the fridge!
How to store and freeze mushroom stew
This vegetable stew keeps well in the fridge in an airtight container for up to 3-4 days. You can also freeze mushroom stew in ziplock bags for up to 3 months. Reheat on the stove, adding extra vegetable stock if necessary.
Other vegan soup and stew recipes
- Vegan french onion soup makes an amazing and cosy dinner.
- You can't go wrong with curry soup with tofu.
- My vegan gnocchi soup is comforting and easy to make.
- Try a butter bean sweet potato stew for comfort food perfection.
- Borscht (beetroot soup) is one of my all-time favorites.
Let me know in the comments: what's your go-to simple recipe? If you give this easy vegan mushroom stew a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
📖 Recipe
Equipment
- Large saucepan or frying pan
Ingredients
- 1 large red onion, diced
- 2 medium carrots, chopped
- 1 tsp paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 tablespoon tomato paste
- 3 cups mushrooms, chopped
- 1 cup purple cabbage, chopped
- 1 large red pepper, de-seeded and diced
- 1 can chopped tomatoes
- 1 cup plant based milk
- 1 cup vegetable stock
- 3 tablespoon nutritional yeast
- 1 tablespoon coconut sugar
- 1 lemon, juice of
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon cornstarch
Instructions
- Add the red onion, carrots, paprika, cumin, turmeric and tomato paste to a frying pan over a medium-high heat and cook for 5 minutes, until softened.
- Add the mushrooms, purple cabbage and red peppers, and cook for 5 minutes more, stirring frequently.
- Pour in the canned tomatoes, plant based milk and vegetable stock. Simmer for 10 minutes over a medium heat, stirring frequently. Half way through, add the nutritional yeast, coconut sugar, lemon juice, salt and pepper.
- At the end, add the cornstarch and stir for a few minutes more, until the sauce thickens.
Video
Notes
- This vegetable stew keeps well in the fridge in an airtight container for up to 3-4 days.
- You can freeze mushroom stew in ziplock bags for up to 3 months. Reheat on the stove, adding extra vegetable stock if necessary.
Robyn says
Absolutely delicious and added to my dinner rotation. Thank you!