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Home » Recipes » Mushrooms

Vegan Mushroom Stew over Mashed Potatoes

Published: Mar 19, 2019 · Modified: Sep 29, 2020 by Lexi

70.9K shares
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This crazy delicious, hearty vegan mushroom stew rivals any non-vegan version. Served with creamy roasted garlic and chive mashed potatoes (and red wine, of course), it's vegetarian comfort food at its finest!

Overhead view of vegan mushroom stew served over mashed potatoes in a white bowl on a wood table

Today is officially the last day of winter (YAY). We're bidding it a not-so-fond farewell with the ultimate comfort food: vegan stew with mashed potatoes!

It doesn't have to be cold outside to enjoy this cozy stew with mashed potatoes. It does, however, always make me want to curl up by the fireplace with a book, and/or travel to Ireland immediately.

In fact, we were inspired to develop this recipe after last year's family trip to Ireland. While we were able to find plenty of gluten free meals, the Irish aren't too big on vegan food (yet). Most of their meals revolve around meat, and pretty much every single restaurant has beef stew on the menu.

After watching the rest of the family happily indulge in stew + mashed potatoes one too many times, we decided to make our own version at home. Mushrooms are the perfect vegan alternative to beef. They soak up a ton of flavor, and when stewed for a few hours, they take on a tender, meaty texture.

Side view of vegan mushroom stew served over mashed potatoes in a white bowl on a wood table

How to make hearty vegan mushroom stew on your stovetop

To start, make sure you carve out enough time for the stew to simmer. We recommend at least 1 ½ hours of simmering time, or even up to 3 hours.

The good news is, once you prep everything and add it to the pot, you can clean all of the dishes and then let it do its thing without any interference. Although stew can be time consuming, it's pretty low-effort. Plus, time allows the flavors to develop, so it tastes like you've been slaving over the stovetop all afternoon!

What kind of mushrooms do I use in vegan stew?

White button mushrooms, cremini mushrooms and portobellos are all good choices for this stew. In fact, they're all technically the same variety of mushroom!

White button mushrooms are the youngest, softest variety. Cremini mushrooms are the "middle child"; much darker in color, a bit sturdier and similar in flavor to button mushrooms. Portobello mushrooms are the oldest variety, which you can obviously tell by their much larger size and more developed flavor.

I personally prefer cremini mushrooms in this stew. They're small enough that they don't need to be sliced, and they're sturdy enough to hold up to multiple hours in a pot. If you do use portobellos, be sure to roughly chop them before adding to the stew.

Overhead view of vegan mushroom stew in a large gray pot on a wood table

How to add flavor to your stew base

The key ingredient: red wine! And lots of it. Red wine adds incredible depth of rich flavor to this vegan mushroom stew. Not to mention, it makes your kitchen smell amazing.

Opt for a Pinot Noir, Cabernet, Merlot, or even a red wine blend. Don't skimp on quality! Even though the wine cooks out quite a bit, a better wine makes a better stew. Plus, you only need a cup to a cup and a half, so you can drink the rest with dinner.

Simmer, simmer, simmer!

After you sauté the onions, garlic and carrots for a few minutes, you can essentially dump everything else into the pot and start simmering.

To make sure the stew gets nice and thick (you don't want a soupy texture), you'll need to also add in some gluten free (or regular) flour. Don't just dump it in with everything. Heat up another small saucepan and turn it to medium-low. Add some olive oil and the flour, whisk well, then add broth and continue whisking until smooth.

As long as the mixture is smooth, it's ready to add to the stew. Don't worry if the stew doesn't look thick immediately after you add the flour mixture. After about an hour of simmering, it will start to thicken. By the time you serve, it should be the perfect texture!

Serve with roasted garlic mashed potatoes

As much as I love the 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!

Overhead view of roasted garlic chive mashed potatoes in a white bowl

About 1 hour before your stew is finished, turn on the oven and prep your roasted garlic. Here's a quick tutorial on how to make 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.

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!

More vegan comfort food recipes

  • Vegan Lentil Shepherd's Pie. Another favorite classic comfort food recipe, also involving mashed potatoes!
  • The BEST Easy Vegan Mac and Cheese. Easy to make and tastes just like the real thing.
  • Vegan Buffalo Cauliflower Pizza. For your next pizza night at home.
  • Vegan Pumpkin Curry. Cozy, flavorful, unique & seasonal.
  • Vegan Pasta Bake. This one involves lots of vegan cheese, a rich sauce & PASTA!
Overhead view of vegan mushroom stew served over mashed potatoes in a white bowl on a wood table

If you make this hearty vegan mushroom stew, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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Vegan Mushroom Stew over Mashed Potatoes


★★★★★

5 from 29 reviews

  • Author: Lexi
  • Total Time: 2 hours 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan
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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!


Ingredients

Scale

Mushroom Stew: 

  • 5 tbsp olive oil, divided
  • 1 yellow onion, diced
  • 1 ½ tbsp minced garlic 
  • 4 cups vegetable broth, divided
  • 5 tbsp gluten free all purpose flour
  • 2 carrots, diced
  • 1 ½ cup yukon gold or russet potatoes, cubed 
  • 20 oz button or cremini mushrooms, stems removed
  • 1 cup green beans (fresh or frozen)
  • 1 cup peas (fresh or frozen)
  • ⅓ cup fresh parsley
  • 2 ½ tbsp fresh thyme
  • 1 ½ tbsp tomato paste
  •  1 ½ teaspoon salt
  •  ¾ teaspoon pepper
  •  ½ teaspoon paprika
  • 1- 1 ½ cups red wine 

Mashed Potatoes:

  • 4-5 cups yukon gold (or similar) potatoes, peeled and cubed
  • 4 tbsp vegan butter
  • ⅓ cup vegetable broth or non-dairy milk
  • 1 ¼ tsp salt
  • 4 cloves roasted garlic
  • 2 tbsp chopped chives

Instructions

Stew: 

  1. Heat 2 tablespoon 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 tablespoon olive oil to a smaller pot over medium-low heat. Add flour and whisk until no lumps remain. Slowly whisk in 2 cups of vegetable broth and whisk until smooth. 
  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 ½-2 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 tablespoon 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!

Notes

You can use white button mushrooms, cremini mushrooms, or even chopped portobello mushrooms in this stew.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 360
  • Sugar: 9.6 g
  • Sodium: 1613.3 mg
  • Fat: 16 g
  • Saturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 49.4 g
  • Fiber: 7.6 g
  • Protein: 8.5 g
  • Cholesterol: 0 mg

Keywords: vegan stew

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Mushroom Recipes

  • Vegan Wellington
  • Mushroom Bacon
  • Vegan Shawarma Tacos
  • Vegan Coq au Vin

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Natalie

    November 11, 2022 at 6:46 pm

    This looks delicious! But my husband is diabetic, so I'm wondering if I could replace the Russet potato with sweet potato? Or mashed cauliflower?
    Or would that ruin the flavor?

    Reply
    • Lexi

      November 12, 2022 at 12:40 pm

      Yes, you could definitely sub with sweet potato or cauliflower!

      Reply
      • Natalie

        November 20, 2022 at 7:15 pm

        Thank you!

        Reply
  2. Ryan Hekl

    July 24, 2022 at 10:26 pm

    We had this for dinner tonight.. My 17 YO found the recipe online. He’s been looking for some hearty vegan meals . He made the majority of the dish himself & it was pretty awesome. Thx!

    ★★★★★

    Reply
    • Brent Harrison

      July 26, 2022 at 12:02 pm

      Awesome, thanks for making and feel free to try some of our other recipes!

      Reply
  3. Petr

    February 07, 2022 at 5:28 pm

    Hi, I love this recipe! My girlfriend and I cooked this meal multiple times and it was always absolutely amazing! I like to add a few juniper berries and a bay leaf or two, they both add even more depth of flavor to the stew. The juniper also adds a bit of, I'd say, fruitiness. Anyways thanks so much for this delicious recipe.

    ★★★★★

    Reply
    • Lexi

      February 07, 2022 at 9:38 pm

      Thank you so much, I'm so glad you enjoyed! What a great idea to add the juniper berries and bay leaf – I bet they added a lot! Thank you for leaving a review 🙂

      Reply
  4. Harlee

    February 06, 2022 at 2:59 pm

    Absolutely phenomenal! This stew is the closest vegetarian recipe I’ve made to a proper stobhach gaelach (Northern Irish stew) and it’s vegan AND gluten-free to boot! The depth of flavour is wonderful!

    ★★★★★

    Reply
    • Lexi

      February 07, 2022 at 9:39 pm

      That's the best feedback!! I tried to model it off of stew I had in Ireland several years ago before I went vegetarian, so I'm thrilled to hear you enjoyed. Thank you for your comment!

      Reply
      • Jennifer

        February 08, 2022 at 10:57 pm

        This came out great!! I was looking for an interesting vegetarian recipe that would include mashed potatoes (which I was craving). The kids said they couldn't believe there wasn't meat inside and loved it, too. I added bay leaf and rosemary to the stew and scallions to the mashed potatoes. Total yum and a comforting dish.

        Reply
        • Lexi

          February 09, 2022 at 7:14 am

          So glad to hear that, thank you for your review!

          Reply
  5. Marcela

    August 31, 2021 at 5:04 pm

    Delicious! Thank you so much for this recipe!

    ★★★★★

    Reply
  6. Lea

    August 17, 2021 at 8:04 am

    So comforting! I've been stockpiling recipes for when the weather starts to get colder and this one is at the top of my list!

    Reply
  7. Michaela

    July 28, 2021 at 8:01 pm

    So delicious!!! Pure comfort food 🙂
    Thank you for sharing

    ★★★★★

    Reply
  8. Melita

    June 28, 2021 at 4:48 am

    This is the tastiest vegan dish I've ever eaten! We thoroughly enjoyed it. Plenty left for the next couple of days so I'm happy to read that it freezes. Well worth the effort cutting everything up and the time it took. I actually hate cooking, but this mealmade it all worthwhile. Thank you!

    ★★★★★

    Reply
  9. Grace

    June 12, 2021 at 9:25 pm

    Excellent. The only change I made is in lieu of flour I added 1 tbls of corn starch to warm stock and whisking until no clumps and then added to the stew. It thickened up nicely and I did not add additional broth.
    Very tasty over the garlic mash.

    ★★★★★

    Reply
  10. Jenn

    March 20, 2021 at 9:17 pm

    Absolutely love this recipe! The only drawback is the length of time so unless I food prep and cook the day before we intend to eat it as my schedule doesn’t allow so much kitchen time. Have you tried making this in a slow cooker?

    ★★★★★

    Reply
    • Lexi

      March 22, 2021 at 10:46 am

      Hi Jenn, so glad you enjoy this recipe! I don't have a slow cooker so I haven't personally tried it, but I'm certain it would work! You should be able to follow the recipe exactly and cook on low for 6-8 hours (or high for 3-4).

      Reply
  11. Carla

    January 25, 2021 at 6:43 pm

    This was so delicious and it smelled heavenly! Even my meat eater husband didn't complain since the mushrooms were large and meaty. I left out the potatoes since it was being served over mashed potatoes, and added chopped cabbage and a couple extra carrots which really suited our tastes.
    I do question adding 5 T flour to 3 T oil and whisking until no lumps. How is that even possible with such a ratio?

    ★★★★★

    Reply
    • Lexi

      January 26, 2021 at 8:08 pm

      Hi Carla, I'm so glad you enjoyed! That's always the best feedback - my meat eater husband loves this one, too. To answer your question, it should be a pretty thick paste, but the flour shouldn't have any issues incorporating into the oil. Curious if you gave it a try and had an issue? Let me know!

      Reply
  12. Anne

    January 25, 2021 at 7:34 am

    This is a delicious stew! Served it over wild rice/riced cauliflower mix with a vegan Waldorf salad. It was a company- worthy meal I’ll definitely make again!

    Reply
    • Lexi

      January 25, 2021 at 10:48 am

      Yay, so glad to hear that! Sounds like the perfect Sunday meal. Hope you have a great week!

      Reply
  13. Faye

    January 06, 2021 at 3:02 pm

    Seriously gorgeous family meal. Perfect winter comfort food. Not a scrap left from meat eaters and fussy little ones alike!

    ★★★★★

    Reply
    • Lexi

      January 07, 2021 at 9:32 am

      Thank you so much, Faye!! So glad to hear that!

      Reply
  14. Kathy-Anne

    December 18, 2020 at 9:23 pm

    Would oat flour, chickpea flour, or cornstarch work? Would love to make this tomorrow.

    Reply
    • Lexi

      December 18, 2020 at 10:26 pm

      Hi! I think cornstarch would be the best substitute, although I would probably use a little bit less otherwise it may thicken up too much.

      Reply
  15. Kathy-Anne

    December 18, 2020 at 9:02 pm

    Hi, what can I use as a substitute for flour?

    Reply
  16. Kate S

    December 06, 2020 at 7:43 pm

    This was delicious! I’m wondering if you’ve ever tried freezing this? I have a bunch of leftovers and I don’t want to put them to waste!

    ★★★★★

    Reply
    • Lexi

      December 06, 2020 at 8:45 pm

      Hi Kate, so thrilled you enjoyed! Yes, it will freeze well for up to 3 months. You can defrost in the fridge overnight and then reheat on the stovetop!

      Reply
  17. Karen M

    November 10, 2020 at 10:31 pm

    We loved this! Thanks for the yummy recipe!

    ★★★★

    Reply
  18. Alice Moody

    October 21, 2020 at 9:46 am

    I made this recipe! I modified it by using jackfruit instead of mushrooms, and boy was it delicious ! I def will be making this again.

    ★★★★★

    Reply
    • Lexi

      October 21, 2020 at 9:48 am

      Great idea to use jackfruit - I'll have to try it! Thanks so much for your comment 🙂 So glad you enjoyed!

      Reply
      • Aimee

        January 04, 2021 at 4:02 pm

        Hi! I am going to make this tomorrow, but we cannot have wine. Is there anything non alcoholic you would recommend?

        Reply
        • Lexi

          January 04, 2021 at 5:03 pm

          Hi Aimee! Yes, you can sub the wine with more broth! It won't have quite the same depth of flavor but will still work fine. You can always add a dash of red wine vinegar if you're okay with that. Thanks and hope you enjoy!

          Reply
          • Mary

            December 01, 2021 at 10:01 pm

            You can add Worcester sauce and some balsamic vinegar for flavour if not adding wine

          • Lexi

            December 02, 2021 at 3:17 pm

            Great idea!

  19. Saskia

    October 15, 2020 at 3:11 am

    I am going to make it this weekend. Going to replace the beans with a red pepper bell I think.

    Reply
  20. Finnley

    October 13, 2020 at 1:11 am

    My roommate and I made this for our (Canadian) Thanksgiving dinner tonight, and it was the star of the dinner! We are so glad that we chose to make it, and found the recipe to be very easy to follow yet incredibly delicious! Will definitely be making this again soon with the winter coming up!

    ★★★★★

    Reply
    • Lexi

      October 13, 2020 at 7:44 am

      Thank you so much, Finnley! So thrilled to hear that and we really appreciate your comment!!

      Reply
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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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