Description
A cozy, rich, and savory Vegetarian Mushroom Stew packed with earthy mushrooms, root vegetables, and aromatic herbs. Perfect for chilly days and even better the next day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes (Yukon gold or red), cubed
- 16 ounces mushrooms (cremini or baby bella), sliced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 bay leaf
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- Fresh parsley, optional for garnish
Instructions
- Warm a large pot or Dutch oven over medium heat and add olive oil.
- Sauté onions, garlic, carrots, and celery for 5–7 minutes until soft and fragrant.
- Push the veggies to the side, add mushrooms, and let them brown undisturbed for 6–8 minutes.
- Stir in tomato paste and cook for another minute.
- Add potatoes, vegetable broth, thyme, bay leaf, soy sauce, salt, and pepper.
- Bring to a boil, then reduce heat to simmer. Cover and cook for 30 minutes or until potatoes are tender.
- Remove bay leaf, adjust seasoning, and add a splash of lemon juice or vinegar if desired.
- Garnish with fresh parsley and serve hot.
Notes
- Let mushrooms brown without stirring to enhance flavor.
- For a thicker stew, mash a few potatoes into the broth.
- Add greens like spinach or kale in the last few minutes of cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 6g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: mushroom stew, vegetarian stew, hearty vegan meal, fall stew, cozy dinner, meatless comfort food