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Looking for perfect winter night dinner? Make this Hearty Root Vegetable Mushroom Stew that boasts with rich flavor and meaty texture!
Stews are in full swing in the Snow house! Because, why not?
With freezing temperatures, snow, and rain outside making a hearty stew for dinner sounds like an great idea!
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As you guys know, I always try to optimize the cooking time of each recipe to ensure we’re getting the maximum flavor in the least time possible. I’ve made this recipe twice and the most optimized time is 40 mins which
40 mins for a stew? I’d say that’s not bad! Considering a traditional Borscht, for example, that takes four hours to make! :0
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Our main ingredients here are root vegetables that make this stew so hearty and cozy. I used carrots and sweet potatoes. But if you’d like you could sub for regular potatoes too.
Secondly, we’ll be adding two types of mushrooms to round up the flavor of the stew and give it a meaty texture. Since all mushrooms are rich in umami, I love adding them to stews.
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Once we’ve added the root vegetables along with mushrooms, we will brown them in the saucepan for about 5 minutes. This will help caramelize the vegetables and will add a rich flavor to our stew.
To deepen the flavor of our Root Vegetable Mushroom stew we will be adding a tablespoon of tomato paste along with garlic and thyme. I simply love this combination! We will add these ingredients right after browning the vegetables to add body and further deepen the flavor.
For the base, I love using my homemade vegetable stock/broth that I make from vegetable scraps every couple of weeks. You can buy the vegetable stock at the store as well, just make sure it’s low in sodium. I find the store-bought brands are always so high in sodium which is never a good thing.
In the end, once the stew is finished cooking, we will add the parsley for a jolt of freshness and the lemon juice for zing!
Enough talk – let’s make this cozy, hearty stew!
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Looking for perfect winter night dinner? Make this Hearty Root Vegetable Mushroom Stew that boasts with rich flavor and meaty texture!
- 1 tbsp extra virgin olive oil or oil of choice
- 1 medium onion, chopped fine
- 4 celery ribs, minced (about 1 cup)
- 2 large carrots, minced (about 1 cup)
- 1/2 lbs shiitake mushrooms, cut into small strips
- 1 lbs small cremini mushrooms, cut in half if large
- 3 garlic cloves
- 1 tbsp tomato paste
- 2 tsp thyme or Italian seasoning
- 3 cups vegetable broth
- 3 cups water
- 1 large sweet potato, cut into 1-inch pieces (about 1 cup)
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- juice of 1/2 lemon
- 1 tsp sea salt
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Heat 1 tbsp oil in large saucepan over medium heat. Add onion, celery, carrots, shiitake mushrooms, cremini mushrooms, and salt and cook for 5 minutes, stirring often.
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Stir in garlic, tomato paste, and thyme and cook for 1 minute.
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Add broth, water, sweet potatoes, and bay leaf and bring to a boil. Cover with a lid and simmer on medium-low heat for 25-30 minutes until sweet potatoes are cooked all the way through.
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Once done, stir in parsley and lemon juice. Season with more salt and pepper to taste.
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Store in the fridge for up to 5 days.
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Best served with fresh bread, brown rice, quinoa, or farro.
Nutrition Information Calories: 119 Fat: 2.9 g Saturated fat: 0.4 g Carbohydrates: 20.5 g Dietary Fiber: 5.2 g Sugar: 7 g Sodium: 382 mg Protein: 5.1 g
GET YOUR FREE E-BOOK
This mini-cookbook will give your recipes for delicious, plan-based, healthy, and cozy soup and stew recipes for every day of the week!
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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