Nut-Free Hearty Mushroom Stew
Cozy up with a bowl of Nut-Free Hearty Mushroom Stew, a comforting twist on a classic favorite that’s perfect for those seeking an allergy-friendly meal packed with flavor. This rustic, plant-based recipe combines a medley of button and cremini mushrooms with tender potatoes, vibrant carrots, and celery, all simmered in a rich vegetable broth enhanced by tomato paste, soy sauce, and aromatic herbs like thyme, rosemary, and parsley. Ready in just over an hour, this nutrient-rich stew is a satisfying, one-pot dish that’s ideal for chilly nights or meal prepping. Serve it hot with crusty bread or over fluffy rice for a nourishing, nut-free dinner the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 stalks celery stalks, sliced
- 400 grams button mushrooms, sliced
- 400 grams cremini mushrooms, sliced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 bay leaf
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots and celery, and cook for an additional 3-4 minutes until they begin to soften.
Add the sliced button and cremini mushrooms to the pot. Sauté for 5-7 minutes until the mushrooms are tender and reduced in size.
Stir in the diced potatoes, mixing everything well.
Pour in the vegetable broth and add the tomato paste, stirring to combine.
Add the soy sauce, dried thyme, dried rosemary, dried parsley, bay leaf, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes are fork-tender.
Remove the bay leaf before serving.
Taste and adjust seasoning if necessary, then serve the stew hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6075 mg | 264% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 54.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 417 mg | 32% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 7636 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
