Easy Vegan Mushroom Stew

Easy Vegan Mushroom Stew Recipe

By Earth of Maria

👩‍🍳Cook Time: 23 mins


▢ 1 medium red onion, chopped

▢ 1 tsp smoked paprika

▢ 1 tsp cumin

▢ 1 tsp turmeric

▢ 2 cups cabbage, chopped

▢ 1 large carrot, peeled and chopped

▢ 1 large bell pepper, chopped

▢ 2 cups chestnut mushrooms, chopped

▢ 1 can chopped tomatoes

▢ 1 cup vegetable broth

▢ 1 cup plant based milk, of choice

▢ 2 tbsp tomato paste

▢ 2 tbsp nutritional yeast

▢ 1.5 tbsp coconut sugar

▢ 1 tsp lemon juice

▢ 2 tbsp tamari

▢ 1.5 tbsp buckwheat flour

▢ 1.5 cups kale, de-stemmed and chopped

▢ 1 medium avocado, mashed, to serve


1Start by adding the red onion to a large non-stick frying pan or saucepan together with the paprika, cumin and turmeric. Add a splash of water and sauté for 2-3 minutes to soften.

2Add the cabbage, carrot, bell pepper, and mushrooms. Sauté for a further 4-5 minutes, until the vegetables cook down.

3Pour in the chopped tomatoes, vegetable broth and plant based milk. Stir through the tomato paste and simmer over a medium heat, stirring occasionally, for 5-7 minutes.

4Add nutritional yeast, coconut sugar, lemon juice and tamari and simmer for a further 5 minutes, stirring and adding more vegetable broth if it looks too dry.

5Stir in the buckwheat flour and kale. Cook for a further 2-3 minutes until the stew thickens and the kale wilts. Serve immediately, or store in an air-tight container for up to 4 days.

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