Cozy Vegan Stew with Mushrooms

This cozy Vegan Stew is packed with chunks of meaty mushrooms, tender veggies, and hearty potatoes in a rich red wine broth. The perfect cozy and wholesome dish to serve on a chilly winter day.

Let me be honest – I’m a soup girl. I love any and every soup (regardless of outdoor temperatures) and often find it hard to pick a favorite. That is, until this Hearty Vegan Stew came along. It’s packed with nutritious vegetables – but also loads and loads of meaty plant-based flavor. Once you try a bite of this goodness, I think it’ll be one of your favorites too.

INGREDIENTS + INSPIRATION

This dish is reminiscent of a vegan beef stew or pot roast – there’s a rich and thick broth, large chunks of tender veggies, and lots of flavor. It‘s the ideal stick-to-your-ribs kind of filling meal to warm you back up after a long chilly day. Plus it’s made from pretty budget-friendly ingredients!

I prefer to use medium sized cremini mushrooms for this recipe, as they have more flavor than white button mushrooms. I recommend cutting them in half for large meaty chunks – you could also use portobello mushrooms and cut them into large chunks as well.

If you want to mimic the flavors of a beef stew, I strongly recommend using an imitation “beef” flavored broth. It definitely makes the final dish taste more meaty – vegetable broth will work in  a pinch, but doesn’t have the same effect. Mushroom broth would be an acceptable alternative as well, since it’s a great source of natural umami flavor.

HOW TO MAKE VEGAN STEW

This vegan stew recipe comes together in no time at all on the stovetop! I imagine you could also combine all of the ingredients together and cook in a slow cooker over 6 to 8 hours, but haven’t tried it myself – let me know in the comments if you do and it works for you.

1. Warm oil in a large Dutch oven on the stove top, then sauté the onion and tomato paste.
2. Stir in the carrots, mushrooms, and celery and sauté again, stirring only occasionally.
3. Add the spices and deglaze the pan with red wine, scraping the brown bits off the bottom of the pan for more flavor. Add the imitation “beef” broth and bring to a boil.
4. Simmer over medium heat for 20 to 30 minutes, until thickened.
5. Serve warm and as desired.

Not only does this stew taste amazing, but its so nourishing too! It’s packed with veggies like carrots and mushrooms, which are a great source of vitamins and fiber. The rich wine-infused broth is absolutely loaded with umami flavor – I love dunking a crusty piece of bread in it to make the delicious flavor last even longer!

COOKING TIPS + FAQ

• How can I add more protein? Mushrooms do a great job of imitating a beefy texture in this stew, but you can easily add in some beans like cannellini beans or chickpeas for more protein, or even some imitation vegan beef tips! I also love to add seared tempeh to my stews sometimes for extra texture.
• Want even more veggies? Turnips, rutabaga, and parsnips are all also common stew ingredients. You can replace the potatoes with any of these vegetables for a low-carb version, or simply add them in to add even more variety.
• Storage: Leftover stew can be store in airtight containers or jars in the fridge for up to 5 days, or frozen for up to two months.

If you’re looking for more hearty vegan soup recipes, you’ll also love this Vegan Zuppa Toscana, this One Pot Vegan Lasagna Soup, and this Vegan Mushroom Udon Noodle Soup! Or try out this Slow Cooker Vegan Pot Roast for a similar (but less soupy) flavor!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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