Vegan Mushroom Stew over Mashed Potatoes

This crazy delicious vegan mushroom stew rivals any non-vegan version. Served with creamy roasted garlic and chive mashed potatoes, it’s vegetarian comfort food at its finest!

Today is officially the last day of winter (YAY). So we’re going out with a bang with the ultimate comfort food. This stew comes together in one large pot (we love this one) so it’s perfect for a cozy afternoon. This hearty vegan mushroom stew makes me want to curl up by the fireplace with a book, and/or travel to Ireland immediately.

As much as I love the actual mushroom stew, I have to admit that the potatoes are my favorite part. We added a few cloves of roasted garlic, fresh chives, and lots of vegan butter, so needless to say, they’re AMAZING. It’s always dangerous for me to make mashed potatoes – I could eat the whole batch without even noticing!

Here’s a quick tutorial on roasted garlic. It makes all the difference in these vegan mashed potatoes and it’s well worth the effort:

1. Start with an entire head of garlic. Turn on its side and slice the top off, just enough to expose the cloves.
2. Drizzle with EVOO, salt and pepper (optional), wrap in aluminum foil and roast at 400F for 30-35 minutes, until golden brown and tender.

Voilà! Perfectly roasted garlic in two steps to fold into these vegan mashed potatoes. When garlic is roasted, it brings out a much sweeter flavor and removes the harsh bite of fresh garlic. I love garlic as much as the next person, but too much raw garlic doesn’t always agree with my stomach (or breath!). We try to keep some roasted garlic on hand at all times. It’s particularly delicious in homemade hummus or this spicy white bean dip!

We made this vegan mushroom stew on the stovetop, but you could use a slow cooker or Instant Pot for similar results! However you decide to make it, we suggest serving with a glass of red wine.

Vegan Mushroom Stew over Mashed Potatoes

• Author: Lexi
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 4–6 servings 1x
• Category: Dinner
• Method: Stovetop

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Description

This crazy delicious vegan mushroom stew rivals any non-vegan version. Served with creamy roasted garlic and chive mashed potatoes, it’s vegetarian comfort food at its finest!

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Ingredients

Mushroom Stew: 

• 5 tbsp olive oil, divided
• 1 yellow onion, diced
• 1 1/2 tbsp minced garlic 
• 4 cups veggie broth, divided
• 5 tbsp gluten free all purpose flour
• 2 carrots, diced
• 1 1/2 cup potatoes, cubed 
• 20 oz button mushrooms, stems removed
• 1 cup green beans (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1/3 cup fresh parsley
• 2 1/2 tbsp thyme
• 2 tbsp tarragon
• 1 1/2  tbsp tomato paste
•  1 1/2 tsp salt
•  3/4 tsp pepper
•  1/2 tsp paprika
• 1 cup red wine 

Mashed Potatoes:

• 4–5 cups yukon gold (or similar) potatoes, peeled and cubed
• 4 tbsp vegan butter
• 1/3 cup vegetable broth or non-dairy milk
• 1 1/4 tsp salt
• 4 cloves roasted garlic
• 2 tbsp chopped chives

 

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Instructions

Stew: 

1. Heat 2 tbsp oil in a large pot over medium heat. 
2. Add onions and sauté for 7-8 minutes, stirring frequently. Add garlic and cook another 2-3 minutes. 
3. While onions are cooking, add remaining 3 tbsp olive oil to a smaller pot over medium-low heat.  Add 5 tbsp flour and whisk until no lumps remain. Slowly whisk in 2 cups of veggie broth and stir until thickened. 
4. Once onions and garlic are softened, add carrots, potatoes, mushrooms, green beans, peas, herbs, tomato paste, salt, pepper, and paprika to pot and stir well.  Add red wine and let simmer for a minute or two before adding in broth + flour mixture + remaining two cups of broth.
5. Cover and simmer over low heat for 1 1/2-2 hours, stirring occasionally. Taste and adjust seasoning as needed.

Mashed Potatoes:

1. Preheat oven to 400 F.
2. Turn an entire head of garlic on its side and slice the top off, just enough to expose the cloves. Drizzle with a bit of olive oil, salt and pepper, wrap in aluminum foil and roast for 30-35 minutes, until golden brown and tender.
3. Wash, peel and cube potatoes. Add to a large pot of boiling water, salted with 1 tbsp kosher salt. Boil until tender – 15-20 minutes.
4. Drain water from potatoes and add to large bowl. Mash well. 
5. Stir in butter, broth or milk, salt, roasted garlic and chives. Taste and adjust salt + butter as needed. 
6. Serve stew over mashed potatoes and garnish with fresh parsley. Enjoy!

 

Keywords: vegan comfort food