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I made this Hearty Root Vegetable Mushroom Stew over the weekend and it was so delicous! It's a healthy, easy, vegetairian stew stove top recipe that will become your go-to on cold winter nights! #stew #vegan #veganrecipe #vegetarian
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Root Vegetable Mushroom Stew
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Looking for perfect winter night dinner? Make this Hearty Root Vegetable Mushroom Stew that boasts with rich flavor and meaty texture!

Course: Main Course
Cuisine: American
Keyword: mushroom, stew
Servings: 6
Calories: 119 kcal
Author: Simple Fit Vegan
Ingredients
  • 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
Instructions
  1. 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.
  2. Stir in garlic, tomato paste, and thyme and cook for 1 minute.
  3. 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.
  4. Once done, stir in parsley and lemon juice. Season with more salt and pepper to taste.
  5. Store in the fridge for up to 5 days.
  6. Best served with fresh bread, brown rice, quinoa, or farro.
Recipe Notes

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