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?

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. 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 Gnocchi

Course: MainCuisine: HungarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

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 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.
Enjoy!

Notes

In case you have low sodium veggie stock, add 1 tbsp of salt. Otherwise, add 1 tsp.

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