This hearty, tasty, divine, filling, easy-to-make, no-beef vegan mushroom stew recipe is a great lunch or dinner idea
Guys, this is unreal.
If you gave me this dish to try blindfolded I would probably be very mad thinking this is a real beef stew. If you know what I mean.
When I was little, my parents would take me and my sister for road trips in Croatia quite often and on our way back we would always stop for a meal at a local authentic restaurant. They would have a traditional beef or venison stew (which sounds quite repulsive now even by typing it..) which my parents usually ordered. My sister and I would always be basic and have some grilled meat and fries but I tried the stew a couple of times. And yes, this vegan mushroom stew tastes EXACTLY like that.
And I must say, I’m so proud of myself for recreating that exact dish and I can’t stress enough that you have to try it. Especially if you have non-vegans in your life that you would like to impress. Honestly, give it a go.
Besides this delicious no-beef vegan stew, I have made homemade gnocchi to go along with the stew. They are not a necessity but they definitely make this dish complete. You can, of course, use store-bought gnocchi or I’m sure it would go well with mashed potatoes.
Have you tried my mushroom lasagna recipe?
Let’s see what are the key ingredients of this vegan no-beef mushroom stew;
KEY INGREDIENTS
Mushrooms – I used white button mushrooms, and I used a lot of mushrooms. Mushrooms are amazing, by taste and by their nutritional value. They give this dish an umami flavour and make it more filling and hearty.
Veggies – Potatoes, carrots, red bell peppers and parsnips are the main veggies besides mushrooms. Celery stalks would be a great addition to this dish instead of parsnips as well.
Red wine – Vegan red wine is just a cherry on top of this delicious no-beef vegan stew. It’s what gives this stew, a real stew taste. You can, of course, omit the wine in case you wish to have an alcohol-free dish but I would highly recommend adding it.
Read more about health benefits of mushrooms here
Without further ado, let’s cook!
Vegan ‘No Beef’ Mushroom Stew
Course: MainCuisine: HungarianDifficulty: Easy4
servings15
minutes1
hourThis hearty, tasty, divine, filling, easy-to-make, no-beef vegan mushroom stew recipe is a great lunch or dinner idea
Ingredients
2 tbsp of vegetable oil
1 large onion (peeled and diced)
3 cloves of garlic (minced)
400g white button mushrooms (chopped)
1/2 medium red bell pepper (chopped)
2 large carrots (peeled and chopped)
1 medium parsnip (peeled and chopped)
1/4 cup flour
3 medium potatoes (peeled and choppped)
3 tbsp tomato puree
500 ml veggie broth
3 dried bay leaves
1 tbsp dried thyme
2 tbsp paprika
1 cup red wine
1 tbsp black pepper
1 tbsp salt (depends on the veggie stock-see notes)
Directions
- Heat 2 tbsp of oil in a large pot over medium-high heat. Add the onion and garlic and saute for about 5-7min.
- Add the mushrooms with 1 tsp of salt and cook for 10 minutes or until the liquid from the mushrooms evaporates almost completely. Stir occasionally so it doesn’t stick to the pan.
- Once the mushrooms are cooked, add the carrots, bell pepper, and parsnips (and/or if you are using celery), and cook for another 5 minutes.
- Add the flour and coat the veggies.
- Once the veggies are coated, add the veggie broth and mix well.
- You can now add the potatoes, bay leaves, thyme, paprika powder, tomato puree, more salt if needed, black pepper and bring to a boil. Reduce the heat to medium-low and simmer for 15 min, uncovered.
- Now add the wine and simmer for another 20min or until carrots and potatoes are very tender.
- Serve with gnocchi or on its own.
- Enjoy!
Notes
- In case you have low sodium veggie stock, add 1 tbsp of salt. Otherwise, add 1 tsp.
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