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Mushroom Stew is the perfect vegan substitute for beef stew. Hearty, rich, and full of flavor. I promise you won't miss the meat! #vegan #mushrooms #mushroomstew #vegetablestew

Mushroom Stew

Vegan Mushroom Stew is a hearty stew that will warm you through, especially on an unexpectedly chilly day! Bonus: it's full of veggies, and you won't miss the meat.

Course Entree
Cuisine American, Vegetarian
Cook Time 1 hour
Total Time 1 hour
Servings 6 people
Calories 160 kcal


  • 1 tbsp olive oil
  • 3 medium carrots, peeled and roughly diced
  • 1 stalk celery, diced
  • 1 1/2 cup diced onions
  • 2 large cloves garlic, minced
  • 1/2 lb baby Brussels sprouts, washed, left whole or cut in half, if desired
  • 10-16 oz cremini mushrooms, cut into halves or quarters (if large) (if you'd like more mushrooms, you can use the full 16 oz. Otherwise, 10 oz is sufficient)
  • 1 tbsp vegetarian bouillon (I like Better than Bouillon)
  • 1 tsp tomato paste
  • 1/4 cup red wine
  • 4 cups mushroom broth
  • 2 sprigs fresh thyme (can substitute about 1/2 tsp dried)
  • 10 baby boomer potatoes, halves (can substitute about 1 cup of red or new potatoes, cut into large bite-sized pieces)
  • 1/4 cup cornstarch
  • 1/2 cup frozen peas
  • salt to taste


  1. In a 5 quart heavy pot or Dutch oven, add the olive oil and heat over medium for 1 minute. Add carrot, celery, and onion, and a dash of salt. Saute for 5 minutes, stirring occasionally. 

  2. Add garlic, Brussels sprouts, and mushrooms, and saute another 5 minutes. Add bouillon and tomato paste, and stir. Add wine, and stir, scraping bits off the bottom of the pan. 

  3. Add mushroom broth and thyme sprigs, cover, and simmer over medium for about 25 minutes, stirring occasionally. 

  4. Remove lid, and add 2 cups water and potatoes. Simmer until potatoes are cooked through, covered, about 10-15 minutes. Remove the woody stems of the thyme sprigs. 

  5. In a small bowl, combine cornstarch with 1/4 cup water and whisk to combine into a slurry. Pour into the stew and stir well to combine. Cook over medium for another 1-2 minutes until the stew thickens. Add frozen peas, and stir. Add salt to taste, and serve.

Recipe Notes

This stew will surely taste great if you change the proportions of the vegetables. Like carrots? Add more! Want more mushrooms? That's fine, too! You can even play around with a variety of mushrooms, maybe using button, shiitake, and portobellos. You can omit Brussels sprouts if you don't have them, or could replace them with something else (butternut squash? sweet potatoes? really, anything goes). 

If you like a thicker stew, you can add more cornstarch/water slurry; just mix it up in a 1:1 ratio, and slowly add it in, stirring and cooking through, to reach your desired consistency. 

Note: calorie information is approximate