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!
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.
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.
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!
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!
- Start with an entire head of garlic. Turn on its side and slice the top off, just enough to expose the cloves.
- 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!
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.
Print
Vegan Mushroom Stew over Mashed Potatoes
- Total Time: 2 hours 30 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
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
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:
- Heat 2 tablespoon oil in a large pot over medium heat.
- Add onions and sauté for 7-8 minutes, stirring frequently. Add garlic and cook another 2-3 minutes.
- 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.
- 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.
- Cover and simmer over low heat for 1 ½-2 hours, stirring occasionally. Taste and adjust seasoning as needed.
Mashed Potatoes:
- Preheat oven to 400 F.
- 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.
- 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.
- Drain water from potatoes and add to large bowl. Mash well.
- Stir in butter, broth or milk, salt, roasted garlic and chives. Taste and adjust salt + butter as needed.
- 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
Grace says
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.
Jenn says
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?
Lexi says
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).
Carla says
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?
Lexi says
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!
Anne says
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!
Lexi says
Yay, so glad to hear that! Sounds like the perfect Sunday meal. Hope you have a great week!
Faye says
Seriously gorgeous family meal. Perfect winter comfort food. Not a scrap left from meat eaters and fussy little ones alike!
Lexi says
Thank you so much, Faye!! So glad to hear that!
Kathy-Anne says
Would oat flour, chickpea flour, or cornstarch work? Would love to make this tomorrow.
Lexi says
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.
Kathy-Anne says
Hi, what can I use as a substitute for flour?
Kate S says
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!
Lexi says
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!
Karen M says
We loved this! Thanks for the yummy recipe!
Alice Moody says
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.
Lexi says
Great idea to use jackfruit - I'll have to try it! Thanks so much for your comment 🙂 So glad you enjoyed!
Aimee says
Hi! I am going to make this tomorrow, but we cannot have wine. Is there anything non alcoholic you would recommend?
Lexi says
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!
Mary says
You can add Worcester sauce and some balsamic vinegar for flavour if not adding wine
Lexi says
Great idea!
Saskia says
I am going to make it this weekend. Going to replace the beans with a red pepper bell I think.
Finnley says
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!
Lexi says
Thank you so much, Finnley! So thrilled to hear that and we really appreciate your comment!!
Stella says
Absolutely delicious!! I made it last Sunday! Thank you
Lexi says
Thanks so much, Stella! Glad you enjoyed!
Josie says
What a great easy recipe. I was hesitant with the wine but made it as the recipe said. It was fast, easy to make and DELICIOUS! It will be a staple in our home. My hubby didn’t even miss the meat.
Lexi says
Hi Josie, so thrilled you loved this recipe! Thank you so much for your review!
Alizon says
Very tasty, very satisfying. Mine didn't thicken up much, leaving me to wonder if I accidentally used to much broth or wine- but it was still so so good. Will make again.
Lexi says
So glad you enjoyed! Sometimes if it's not thickening up I'll make a quick roux with 1 tbsp of flour and 1 tbsp of oil or melted butter and stir that into the stew. It works so well!
Mike says
2-1/2 TBSP of Thyme made it overpowering. Is that a typo?
Lexi says
Hi Mike, did you use fresh or dried thyme?
Mike says
It didn't say fresh until now. I have it my my Paprika3 app.
Lexi says
Yes, I thought that may have been the issue so I just updated it to say "fresh". I'm so sorry you had that issue - we always specify if we're using a dried herb, but I should have specified fresh! My apologies for that.
Cathy says
Delicious! I had a hard time letting it simmer for so long because the gravy is so yummy. I kept sneaking a taste every so often and it got better every time I tasted it. It was worth the wait!
Lexi says
So glad you enjoyed, Cathy! Thanks so much for your comment!
Mike says
https://web.archive.org/web/20200903041826/https://www.crowdedkitchen.com/vegan-mushroom-stew-over-mashed-potatoes/