Vegan mushroom stew

There’s something magical about settling into a cozy evening with a steaming bowl of Vegan Mushroom Stew that’s loaded with flavor and comfort! This hearty dinner brings together earthy mushrooms, vibrant veggies, and aromatic herbs in a rich, savory broth that feels like a warm hug from the inside out. As dinner plans go, this plant-based wonder checks so many boxes: it’s beginner-friendly, perfect for cool weather, and ready in under an hour. Whether you’re looking for a weeknight meal that’s quick to prep or a soul-soothing dish to share with friends, this stew delivers maximum taste with minimal fuss.

The layers of flavor here are what keep me coming back. Caramelized onions and garlic lay a fragrant foundation, while tender carrots and potatoes add sweetness and heartiness. A splash of soy sauce (or tamari) amps up that umami punch, and tomato paste deepens the color and richness. Dried thyme, rosemary, and paprika weave their herbal warmth throughout. In just 15 minutes of prep and about 45 minutes of simmering, you’ll have a nourishing, 320-calorie masterpiece that’s ideal for lunch or dinner. Plus, with 10 minutes of rest time, you can even prep ahead as part of your meal-prep routine. Trust me—this Vegan Mushroom Stew is destined to become a weekly staple in your kitchen!

KEY INGREDIENTS IN VEGAN MUSHROOM STEW

Every stellar stew starts with quality ingredients that play together like old friends. In this Vegan Mushroom Stew, each component brings its own personality, building depth and character in the pot. From sautéing to simmering, these pantry staples unite to create a cozy, satisfying dish.

• Olive oil

A heart-healthy fat that serves as the perfect vehicle for sautéing aromatics. It helps soften onions and garlic, unlocking their sweet and savory notes.

• Onion

Diced for a mild sweetness and foundational flavor. As it cooks, it carmelizes ever so slightly, lending a natural depth to the stew.

• Garlic

Minced to release that unmistakable, pungent aroma. Garlic sharpens the overall profile, making each spoonful pop.

• Carrots

Chopped into bite-sized pieces for a honeyed sweetness and tender bite. They balance the savory mushrooms and herbs.

• Potatoes

Diced cubes of comfort. These starchy gems soak up the broth, adding body and a creamy texture.

• Button or cremini mushrooms

Quartered to showcase their earthy richness. As they brown, they release juices that intensify the stew’s umami core.

• Vegetable broth

The liquid backbone that melds all flavors. A good-quality broth ensures a robust and savory base.

• Canned diced tomatoes

With their juices, they introduce tangy brightness and a hint of acidity to brighten the overall flavor.

• Tomato paste

A concentrated burst of tomato richness that deepens color and adds velvety thickness.

• Dried thyme

Earthy and slightly minty, thyme pairs beautifully with mushrooms, giving the stew a woodsy edge.

• Dried rosemary

Piney and aromatic, rosemary brings a warm, resinous note that complements the carrots and potatoes.

• Paprika

A sweet-smoky spice that adds color and a subtle warmth, tying the herbs and veggies together.

• Salt and pepper

Essential for seasoning. Salt enhances all the natural flavors, and black pepper adds a mild, spicy kick.

• Soy sauce or tamari

A dash of umami gold. It deepens the savory profile and rounds out the broth for a more complex taste.

• Frozen peas

Added at the end for a pop of sweetness and vibrant color, plus a nutritional boost.

• Cornstarch mixture (optional)

A slurry of cornstarch and cold water used to thicken the stew if you prefer a heartier consistency.

• Fresh parsley

Chopped and sprinkled on top as a bright, herbal garnish that adds freshness and visual appeal.

HOW TO MAKE VEGAN MUSHROOM STEW

Let’s dive into the heart of this cozy dish. These step-by-step instructions will guide you through building layers of flavor, all the way to a perfectly seasoned, hearty Vegan Mushroom Stew. Keep an eye on your pot and embrace the simple techniques that transform humble ingredients into a soul-satisfying meal.

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and soft, stirring occasionally to prevent sticking.

2. Stir in the minced garlic and sauté for an additional 1 minute until fragrant, being careful not to let it brown too quickly.

3. Add the chopped carrots and diced potatoes to the pot and cook for about 5 minutes, stirring occasionally so each piece starts to soften and pick up flavor from the oil.

4. Add the quartered mushrooms to the pot, and cook until they begin to brown and release their juices, around 5 minutes. This browning step builds a deep, umami-rich base.

5. Pour in the vegetable broth, canned diced tomatoes with their juice, and tomato paste. Stir well to combine, scraping any bits off the bottom of the pot for maximum flavor.

6. Sprinkle in the dried thyme, dried rosemary, and paprika, and add a generous pinch of salt and pepper. Finally, stir in the soy sauce or tamari for an extra umami boost.

7. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes or until the carrots and potatoes are tender to the fork.

8. If you prefer a thicker stew, stir in the cornstarch mixture and simmer uncovered for an additional 5 minutes until the broth has thickened to your liking.

9. Add the frozen peas and stir them into the stew. Cook for an additional 3–5 minutes until the peas are heated through and vibrant green.

10. Taste and adjust seasoning if needed. Remove from heat and let cool slightly before serving to allow flavors to meld.

11. Garnish with chopped fresh parsley before serving, adding a bright, herbal finish to each bowl.

SERVING SUGGESTIONS FOR VEGAN MUSHROOM STEW

Bringing this Vegan Mushroom Stew to the table is like unveiling a masterpiece of comfort cooking. The rich, savory broth and tender vegetables pair beautifully with so many sides—and presentation is all part of the fun. Whether you want an extra boost of texture or crave a dipping vessel for every last drop, here are some creative ways to serve this stew and make your meal even more memorable.

• Crusty artisan bread

Tear or slice a warm loaf of crusty bread—like sourdough or a country boule—and serve alongside the stew. The bread soaks up the luscious broth, making every bite extra satisfying.

• Fluffy rice or quinoa

Spoon the hot stew over a bed of steamed rice or quinoa for a heartier meal. The grains absorb the juices and add a gentle chew that complements the tender vegetables.

• Creamy mashed potatoes

For an ultra-comforting twist, place a scoop of silky mashed potatoes on each plate and ladle the stew on top. The combination is reminiscent of shepherd’s pie but entirely plant-based.

• Fresh green salad

Balance the richness with a crisp side salad of mixed greens, cherry tomatoes, and a tangy vinaigrette. The refreshing bite helps brighten the palate between spoonfuls of hearty stew.

HOW TO STORE VEGAN MUSHROOM STEW

Storing your Vegan Mushroom Stew properly means you can enjoy its cozy goodness all week long. With a few simple steps, you’ll preserve both flavor and texture so leftovers taste just as vibrant as the day you made them. Here are friendly tips to keep your stew fresh, hearty, and ready for future meals.

• Refrigerate in an airtight container

Allow the stew to cool to room temperature for about 10 minutes before transferring it to a sealed container. Store in the fridge for up to 3 days. This method preserves the vibrant color of the peas and the fresh parsley garnish.

• Freeze in portioned bags or containers

For longer storage—up to 3 months—divide the cooled stew into freezer-safe containers or heavy-duty zip-top bags. Lay bags flat to freeze for easy stacking. Thaw overnight in the fridge before reheating.

• Reheat gently on the stove

Add the refrigerated or thawed stew to a pot over low to medium heat, stirring occasionally. If it’s too thick, splash in a little extra vegetable broth or water until you reach the desired consistency.

• Revive flavors with fresh herbs

After reheating, add a handful of fresh parsley or a sprinkle of black pepper to brighten the taste. A quick squeeze of lemon juice can also lift the flavors if the stew seems a bit flat.

CONCLUSION

What started as a simple idea—combining mushrooms, veggies, and aromatic herbs—has blossomed into a soul-soothing Vegan Mushroom Stew perfect for any season. This beginner-friendly recipe takes just 15 minutes of prep and 45 minutes of cooking to deliver a hearty, 320-calorie meal that’s brimming with savory depth and cozy comfort. Whether you’re serving it for lunch, dinner, or meal prep, each spoonful offers tender potatoes, sweet carrots, earthy mushrooms, and vibrant peas swimming in a flavorful broth. Don’t forget to give it a final flourish of chopped fresh parsley for a pop of color and brightness.

Feel free to print this article and save it for later use—your future self will thank you the next time you crave a warm, plant-based hug in a bowl! You can also scroll down to find a handy FAQ below that answers common questions and troubleshooting tips. If you try this Vegan Mushroom Stew, I’d love to hear how it turned out. Leave a comment, share any tweaks you made, or ask for help if you encounter any hiccups. Happy cooking, and here’s to many delicious, cozy nights with this stew at the center of your table!

Print Recipe

Vegan mushroom stew

Author: Laura Mitchell Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 320

Description

This Vegan Mushroom Stew combines earthy mushrooms, vibrant veggies, and aromatic herbs in a rich broth, making it the perfect dish for cozy nights.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 cups carrots, chopped

• 2 cups potatoes, diced

• 16 oz (450g) button or cremini mushrooms, quartered

• 4 cups vegetable broth

• 1 cup canned diced tomatoes (with juice)

• 1 tablespoon tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon paprika

• Salt and pepper to taste

• 1 tablespoon soy sauce or tamari

• 1 cup frozen peas

• 1 tablespoon cornstarch mixed with 2 s cold water (optional, for thickening)

• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
2. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
3. Add the chopped carrots and diced potatoes to the pot and cook for about 5 minutes, stirring occasionally.
4. Add the quartered mushrooms to the pot, and cook until they begin to brown and release their juices, around 5 minutes.
5. Pour in the vegetable broth, canned diced tomatoes with their juice, and tomato paste. Stir well to combine.
6. Sprinkle in the dried thyme, rosemary, paprika, and a pinch of salt and pepper. Add the soy sauce or tamari for an umami boost.
7. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes or until the vegetables are tender.
8. If you prefer a thicker stew, stir in the cornstarch mixture and simmer for an additional 5 minutes until the stew has thickened.
9. Add the frozen peas and stir them into the stew. Cook for an additional 3-5 minutes until the peas are heated through.
10. Taste and adjust seasoning if needed. Remove from heat and let cool slightly before serving.
11. Garnish with chopped fresh parsley before serving.

Note

• The stew can be refrigerated for up to 3 days or frozen for up to 3 months.
• Serve with crusty bread or over rice or quinoa for a heartier meal.
• This dish is perfect for cool weather and is great for meal prep.
• For added depth, consider adding a splash of red wine during cooking.

Keywords: vegan, mushroom stew, hearty dinner, healthy recipe, plant-based, comfort food