Mushroom Vegetable Stew! We are in full stew mode over here, and this cozy goodness is calling our name.

Nourishing, wholesome, and oh-so-delicious, this oil-free Mushroom Vegetable Stew is a classic stick-to-your-ribs stew that is ideal for a chilly day. Hearty mushrooms, tender onions, earthy celery, sweet carrots, and bold garlic come together in cozy harmony. It’s pure comfort food heaven for mushroom lovers everywhere. It’s hard to beat a bowl of this deliciousness on a cold winter day. Instant Pot and stovetop directions are available for this awesome stew.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Calling all mushroom lovers!  This Mushroom Vegetable Stew is just for you!  This tasty stew features both Baby Bella mushrooms and white button mushrooms for the perfect mushroomy heartiness and flavor.  Tender brown lentils add an element of hearty texture that is sure to please.

Dad loved it! He LOVES mushrooms, so does Mom.  I enjoy them, but Mom and Dad are in the ‘next-level’ mushroom lover category!  They eat them like they are going out of style.

Sometimes I have to tell Mom, “OK, we have quite a few mushroom recipes, let’s try something without mushrooms!” Hahaha

You gotta give this one a try!

Tips for Success:

• Instant Pot: We used an 8-quart Instant Pot.  If you use a 6-quart Instant Pot or a different lentil, you may need to reduce the time in the Instant Pot accordingly.
• Instant Pot – Sauté the Mushrooms: We tried several kitchen test methods regarding the mushrooms. In one kitchen test we added the mushrooms directly into the stew mixture without sautéing them (current Instant Pot Instructions).  This method left the mushrooms very plump which really bothered a few family members texturally while others it did not bother them at all. We recommend sautéing them either as Step 1 of the Instant Pot method or sautéing them in a separate skillet to sweat them out before adding them to the Instant Pot.
• Instant Pot – Sauté the Vegetables: Honestly, it made no discernable difference to us sautéing the vegetable versus placing the vegetables directly into the Instant Pot without sautéing them.  We ultimately opted to not sauté the vegetables.  Sautéing the mushrooms (see above) can make a difference.
• Pop the Herbs at the End: We found that adding an extra pinch up to ¼ teaspoon of sage, thyme, and rosemary (each) at the very end, when allowing the stew to reduce temperature, really pops those flavors.  We highly recommend it.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry.  The flavors continue to develop once the stew slightly cools.
• Stove Top Simmer: Do not cook the stew at a rolling boil, but rather a low tempered simmer.  If you boil at a high temperature, the potatoes will split open. Use a tight-fitting lid to ensure that you do not evaporate too much liquid.
• Cornstarch Slurry: Simply place the cornstarch (or arrowroot powder into a small bowl, add the plant milk, whisk to remove all the lumps, then add to the hot stew.
• Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to properly season this stew.  Ultimately, we landed on 1 ¾ teaspoons.  We suggest starting low and add more at the very end or in individual servings.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Dried Thyme Crushed Leaves: We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
• Dried Rubbed Sage: We used Penzeys Albanian Sage.  It has delicious flavor.  It has an almost fluffy texture when it comes out of the jar. Feel free to use your favorite brand of rubbed sage.  If your sage is ground to a powder, consider using less than the recipe amount.
• Dried Rosemary Powder: We used Penzeys Rosemary Spain Powdered.  Feel free to use your favorite brand of dried rosemary powder.

Kitchen Products Used:

• Stock pot to cook the pasta
• Stock pot to boil the potatoes and cauliflower
• High-Speed Blender

We certainly hope you give this deliciousness a try.

If you try this comforting stew, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Mushroom Vegetable Stew

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 11 Minutes (IP)
• Total Time: 31 Minutes (+Rest Time)
• Yield: 4-5 Servings 1x
• Category: Stew
• Method: Instant Pot/Stovetop
• Diet: Vegan

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Description

Nourishing, wholesome, and oh-so-delicious, this oil-free Mushroom Vegetable Stew is a classic stick-to-your-ribs stew that is ideal for a chilly day.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 3 carrots, sliced penny rounds
• 2 celery ribs, diced
• 2 Tablespoons minced garlic
• 1 Tablespoon tomato paste
• 2 cups low-sodium vegetable broth *
• 1 cups water
• 2 Tablespoons reduced-sodium tamari *
• 1 Tablespoon balsamic vinegar
• ½ teaspoon pure maple syrup (optional)
• 2 Tablespoons nutritional yeast
• 1 – [ 14 oz. can ] petite diced tomatoes
• 4 cups Russet potatoes, peeled, 1 ½ inch cubes *
• 8 to 10 oz. white button mushrooms, sliced *
• 8 to 10 oz. Baby Bella mushrooms, sliced *
• ½ cup dry brown lentils, picked through, rinsed *

Spice/Herb Ingredients:

• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• ½ teaspoons dried rosemary *
• ¾ teaspoon dried rubbed sage *
• 1 teaspoon dried oregano
• ¾ teaspoon dried crushed thyme leaves *
• ¼ teaspoon Italian Seasonings
• ¼ teaspoon dried mustard powder
• 1/8 teaspoon smoked paprika
• ¾ to 1 ¾ teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)
• 2 bay leaves

Other Ingredients:

• 1 to 1 ½ cups frozen peas 

Slurry Ingredients:

• 2 Tablespoons cornstarch (or arrowroot powder)
• ¼ cup unsweetened plain plant milk

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Instructions

Instant Pot Instructions

1. Place the Spice/Herb Ingredients (except the bay leaves) in a small bowl, mix well, set aside.
2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Tuck in the bay leaves. Set the Instant Pot to Manual Pressure High for 11 minutes.  When finished, press Cancel and allow to sit for 3 minutes, then do a Quick Release.  Unplug the Instant Pot.
3. Once all the pressure is released, carefully remove the lid. Remove and discard the bay leaves. Add the cornstarch slurry, stir to thicken. Add the frozen peas, stir to combine.  Taste test the flavors and add any additional seasonings.
4. Allow at least 5 minutes for the flavors to marry before serving.

Stove Top Instructions:

1. Place the Spice/Herb Ingredients (except the bay leaves) in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock pot, add the mushrooms, a splash of water, a splash of tamari, and a sprinkle of sea salt. Sweat/sauté the mushrooms to reduce, about 3 to 5 minutes, then remove the mushrooms from the pot.
3. Next add the diced onions, carrots, and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
4. Add the minced garlic and tomato paste, sauté for 1 minute, stirring constantly, then add all remaining the Base Ingredients, Spice/Herb Mix, and sauteed mushrooms, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid.  Simmer for 30 minutes or until the potatoes, carrots, and celery are perfectly tender, stirring occasionally.
5. Remove and discard the bay leaves. Add the cornstarch slurry, stir to thicken. Add the frozen peas, stir to combine.  Taste test the flavors and add any additional seasonings.
6. Allow at least 5 minutes for the flavors to marry before serving.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving:  4 to 5 (makes 11 cups)

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