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Easy Vegan Mushroom Stew Recipe
By Earth of Maria
👩🍳Cook Time: 23 mins
Ingredients
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
Instructions
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.