This Hearty Mushroom Stew really lives up to its name. It's hearty, packed with mushrooms, and perfect to keep you warm all season long. Made with potatoes, mushrooms, carrots, and green peas, in a creamy tomato base. This quick and easy vegan stew recipe is sure to be a dinnertime favourite.
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Author Two Market Girls
Ingredients
10mL(2 tsp) vegetable oil
80g(½) yellow oniondiced
225gcremini mushroomshalved or quartered
3sprigsfresh thyme
1/2tspblack pepper
1tspgarlic powder
2tbsptomato paste
60mL(¼ cup) red wine
480mL(2 cups) vegetable broth
140g(2) carrotssliced ½" thick
225gbaby potatoes potatoes1" chunks
7½mL(½ tbsp) soy sauce
1tspmarmite*
2bay leaves
16g(2 tbsp) cornstarch
30mL(2 tbsp) cold water
120g(¾ cup) frozen peas
pinchsaltto taste
Instructions
Before you start: Prep and measure out all your ingredients.
Over medium-high heat, add oil to a heavy bottomed pan like a dutch oven. Once the oil has warmed (about 1 minute) add diced onion and cook for 2-3 minutes stirring frequently. Add mushrooms and cook for 4-5 minutes until the mushrooms start to brown. If you're noticing the pot is look a little dry you can add 1-2 tbsp of water and stir.
To the mushrooms and onion add red wine, tomato paste, thyme, black pepper, and garlic powder. Stir until combined and cook for 2-3 minutes.
To your dutch oven add the vegetable broth, , potatoes, carrot, bay leaf, soy sauce, and marmite – stir to combine. Cover with a lid and bring to a soft boil. Reduce the heat to medium and cook until the potatoes are fork tender. Remove the thyme sprigs.
While the stew cooks, in a small separate bowl make a cornstarch slurry by combining cornstarch with cold water. Whisk until the cornstarch dissolves into the water.
Once the potatoes are fork tender, add the cornstarch slurry to the stew and stir to combine. Stir for 1-2 minute over the heat until the stew starts to thicken.
Add frozen peas and stir together. Cook for an additional 1-2 minutes until the peas are warmed through. Remove from heat and serve with some fresh parsley as a garnish.