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 quite often and on our way back we would always stop for dinner. They would have a traditional beef or venison stew. Which sounds repulsive now even by typing it..
Anyways, my sister and I would always be basic and have some grilled meat and fries but I would have a try of my parents’ meal. And yes, this dish tastes EXACTLY like that stew, but without any animal suffering.
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 this. 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 home-made gnocchi to go along with the stew. They are not a necessity but they definitely make this dish complete. You can, of course, prepare store-bought gnocchi.
Have you tried my mushroom lasagna recipe?
Let’s see what are the key ingredients of this vegan no beef mushroom stew;
Mushrooms – I used white button mushrooms, and I used a lot. Mushrooms are amazing, by taste and by their nutritional value. They give this dish umami flavour, and make it more filling and hearty.
Veggies – Potatoes, carrots, red bell pepper 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 to 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.
Without further ado, let’s cook!
No Beef Vegan Stew with GnocchiCourse: MainCuisine: HungarianDifficulty: Easy
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)
- 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 liquid from 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), 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.
- In case you have low sodium veggie stock, add 1 tbsp of salt. Otherwise, add 1 tsp.
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