Vegan Hearty Mushroom Stew
Indulge in the comforting flavors of this Vegan Hearty Mushroom Stew, a plant-based delight that's perfect for chilly evenings. Brimming with earthy cremini or button mushrooms, tender baby potatoes, sweet carrots, and aromatic celery, this stew is a cozy meal in a bowl. Enhanced with fresh thyme, bay leaves, and a savory splash of soy sauce and balsamic vinegar, each spoonful offers a depth of flavor that's both robust and satisfying. Thickened with a cornstarch slurry for a luscious texture, this vegetable-forward dish is easy to prepare in under an hour and ideal for serving a crowd. Garnished with fresh parsley, this hearty vegan stew is a wholesome option that makes comfort food feel elegant while staying dairy-free and meat-free. Whether you’re hosting a dinner or simply seeking a nourishing weeknight meal, this stew is sure to please.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound baby potatoes, quartered
- 16 ounces cremini or button mushrooms, sliced
- 4 cups vegetable broth
- 2 bay leaves
- 1 tablespoon fresh thyme
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the carrots, celery, potatoes, and mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the vegetable broth and add the bay leaves and thyme. Stir in the tomato paste, soy sauce, and balsamic vinegar.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the vegetables are tender.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the stew while stirring continuously to thicken the stew.
Season with salt and pepper to taste.
Remove the bay leaves and discard. Stir in the chopped parsley before serving.
Serve the stew hot, and enjoy!
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6127 mg | 266% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 52.3 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 453 mg | 35% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 7016 mg | 149% | |
*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.
