Creamy Vegan Mushroom Stew
Rich, hearty, and full of deep mushroom flavor — this plant-based stew is cozy comfort food without any dairy.
🛒 Ingredients (Serves 4–6)
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups mushrooms (button, cremini, or mixed), sliced
1 carrot, diced
1 celery stalk, diced
2 tablespoons tomato paste
2 tablespoons all-purpose flour (or gluten-free flour)
3 cups vegetable broth
1 cup unsweetened coconut milk or cashew cream
1 teaspoon dried thyme
1 teaspoon paprika (smoked if possible)
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
1 bay leaf
1 tablespoon soy sauce (for depth)
1 tablespoon nutritional yeast (optional, for cheesy flavor)
Fresh parsley for garnish
👩🍳 Instructions
1️⃣ Sauté the Base
Heat olive oil in a large pot over medium heat.
Add onion, carrot, and celery. Cook 5 minutes until softened.
Stir in garlic and cook 30 seconds.
2️⃣ Cook the Mushrooms
Add mushrooms and cook 6–8 minutes until they release their moisture and begin to brown.
3️⃣ Build Flavor
Stir in tomato paste and cook 1–2 minutes.
Sprinkle flour over the mixture and stir well (this thickens the stew).
4️⃣ Simmer
Slowly pour in vegetable broth while stirring.
Add thyme, paprika, bay leaf, soy sauce, salt, and pepper.
Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
5️⃣ Make it Creamy
Stir in coconut milk (or cashew cream) and nutritional yeast.
Simmer 5 more minutes until thick and creamy.
Remove bay leaf before serving.
🍞 Serve With
Mashed potatoes
Rice
Crusty bread
Vegan biscuits
💡 Tips
For extra richness, blend ½ cup of the stew and stir it back in.
Add diced potatoes for a heartier version.
A splash of balsamic vinegar at the end deepens the flavor.
Creamy Vegan Mushroom Stew
