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vegan beefless stew

Vegan Mushroom Stew

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x
  • Category: main, stew, dinner, soup
  • Method: stovetop
  • Cuisine: American, English

Description

Vegan Beefless Stew! You’ve gotta try this meaty vegan stew, made with mushrooms, carrots and potatoes. Tender vegetables in a rich and hearty red wine broth.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x
  • Category: main, stew, dinner, soup
  • Method: stovetop
  • Cuisine: American, English
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x
  • Category: main, stew, dinner, soup
  • Method: stovetop
  • Cuisine: American, English
Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 lb. baby bella or button mushrooms, cut into large chunks
  • 5 carrots, chopped
  • 4 shallots, chopped
  • 4 celery stalks, chopped
  • 5 garlic cloves, chopped
  • 1 sprig fresh rosemary (can use 1/2 teaspoon dried rosemary)
  • 1/2 teaspoon dried thyme
  • 3/4 cup red wine
  • 2 bay leaves
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 pound small potatoes, quartered
  • 1/2 teaspoon liquid smoke (see notes)
  • 1 teaspoon marmite (see notes)

Instructions

  1. Heat the olive oil in a large stock pan or soup pan over medium heat. Add the mushrooms and cook, stirring occasionally, until cooked down and mostly browned, about 10-15 minutes.
  2. Add the carrots, shallots, celery and garlic and cook until the vegetables are tender, stirring often so the garlic doesn’t stick, about 7 minutes.
  3. Add the rosemary, thyme, red wine and bay leaves and deglaze, scraping the pot to get up any browned bits that the vegetables may have left. Increase heat to bring wine to a simmer, then cook until wine is reduced by half, stirring often, about 5 minutes.
  4. Slowly add in the flour, until it’s completely absorbed by the remaining liquid. Stir in the tomato paste, potatoes and broth, then reduce heat to low to simmer until potatoes are tender and stew has thickened, about 45 minutes.
  5. Add in the liquid smoke, marmite, lots of freshly ground black pepper and more salt, if needed. I usually end up adding 1/4-1/2 teaspoon salt to my soups, just depends on your broth!

Notes

  • I know some of you don’t have liquid smoke or marmite lying around…
  • The liquid smoke helps add that unmistakeable meaty taste. You don’t have to use it if you can’t find it, though it lasts for years in the fridge and you will likely find other recipes that call for it. A little goes a LONG way, which is why I only call for a 1/2 teaspoon. You can always add more, so start with less and taste.
  • Marmite is a really, really good source of umami! As you remember from this post, umami is what is missing in a lot of plant-based eats as it’s concentrated in meat/cheese. I got the idea of adding marmite from Alissa and I think it’s SO yummy in this recipe. You can find it online or in specialty grocery stores. My Whole Foods and local grocery stores carry it. Again, it lasts a while in the fridge. It’s optional though!

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