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Creamy Vegan Mushroom Stew
Creamy Vegan Mushroom Stew

Creamy Vegan Mushroom Stew
Creamy Vegan Mushroom Stew
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 3
    item
     garlic cloves, minced
  • 1
    item
     500g mixed mushrooms (cremini, shiitake, portobello), sliced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, chopped
  • 960
    ml
     vegetable broth
  • 1
    item
     can (400ml) coconut milk or 1 cup cashew cream
  • 1
    tbsp
     soy sauce or tamari
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped (for garnish)
Creamy Vegan Mushroom Stew
Instructions:
  1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
  2. Cook the Vegetables: Add the carrots and celery, and cook for 5 minutes until they begin to soften.
  3. Sauté the Mushrooms: Increase the heat to medium-high. Add the mushrooms in batches to avoid overcrowding, stirring occasionally until they release their juices and begin to brown, about 10 minutes.
  4. Add Seasonings and Broth: Stir in the thyme, rosemary, salt, and pepper. Add the soy sauce, vegetable broth, and coconut milk or cashew cream. Bring to a simmer.
  5. Simmer: Reduce the heat to low and let the stew simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
  6. Adjust Seasoning and Serve: Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 3
    item
     garlic cloves, minced
  • 1
    item
     500g mixed mushrooms (cremini, shiitake, portobello), sliced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, chopped
  • 960
    ml
     vegetable broth
  • 1
    item
     can (400ml) coconut milk or 1 cup cashew cream
  • 1
    tbsp
     soy sauce or tamari
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped (for garnish)
1
Servings
0

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.

Cook the Vegetables: Add the carrots and celery, and cook for 5 minutes until they begin to soften.

Sauté the Mushrooms: Increase the heat to medium-high. Add the mushrooms in batches to avoid overcrowding, stirring occasionally until they release their juices and begin to brown, about 10 minutes.

Add Seasonings and Broth: Stir in the thyme, rosemary, salt, and pepper. Add the soy sauce, vegetable broth, and coconut milk or cashew cream. Bring to a simmer.

Simmer: Reduce the heat to low and let the stew simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.

Adjust Seasoning and Serve: Taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.

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