Vegan Mushroom Stew

4.67 from 12 votes

This savory, hearty mushroom stew is full of vegetables with a thick, creamy herbal broth. You won't believe how delicious this vegan mushroom stew tastes.

Prep Time10

Cook Time6

Total Time6 10

Course: Soups

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: serving

Calories: 359kcal

Author: Kathy Carmichael

Ingredients

4 large Portobello Mushrooms cut into bite-sized pieces or 3 cups
12 Baby Red Potatoes cut in half or quartered (leave the skin on), depending on the potatoes' size. You can also use baby white potatoes if you prefer.
3 stalks Celery cut into equal but sized chunks
3 Carrots peeled and sliced into bite-sized pieces
2 cloves Garlic minced
1 large Onion diced
2 cups frozen Peas
6 cups Organic Vegetable Broth divided
12 ounces Tomato Paste
¼ cup Wheat Flour gluten-free, or flour of choice
2 sprigs whole Thyme
½ cup nutritional yeast
1 sprig whole Rosemary
1 Bay Leaf
¼ cup Red Wine
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
Adjust to taste Salt
Adjust to taste Pepper

Instructions

Crockpot

Cut portobello mushrooms, onions, celery, carrots, and potatoes.
Place in the bottom of the crockpot.
Add thyme, bay leaf, and rosemary (leave whole so that they can be removed after cooking).
DO NOT ADD FROZEN PEAS UNTIL THE END

Prepare the Sauce Separately

In a high-speed blender, combine 2 cups vegetable broth, ¼ flour, and tomato paste (this is to help avoid getting lumps from the flour).
Blender on high speed until blended.
Pour into the crockpot on top of vegetables.
Pour remaining vegetable broth over the top.
Add red wine seasonings; stir.
Cover; cook 4-6 hours on high or 8-10 hours on low.

Before Serving

30 minutes before serving, add frozen peas.
Stir.
Add salt and pepper to taste.
Cover and lower temperature to serve mode.

Garnish

Parsley chopped
Serve with crusty bread of your choice

Instant Pot

Set your Instant Pot to sauté and add the broth.
Once heated, add the onions and sauté until softened, about 3-4 minutes.
Add the mushrooms and cook for another 2-3 minutes.
Add thyme and rosemary.
Add the seasonings and stir to coat the mushrooms and onions.
Add tomato paste and stir again. Add the remaining broth and stir to combine everything, be sure to scrape up any bits that have stuck to the bottom of the pot.
Add carrots, potatoes, celery, and stir once again. Cancel saute function.
Add bay leaf, place and lock lid onto the pot, and close the pressure release valve.
Set to pressure cook for 12 minutes.
The pot will take about 10 minutes or more to come to pressure.
While the stew is pressure cooking, make combine the flour with 2 cups of broth and blend in a blender. Set aside.
When the pressure cooking time has ended, press cancels and open the pressure release valve to manually release the pressure.
Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
Remove the bay leaf, thyme stem, and rosemary and stir the mixture so everything recombines.
Stir the blended flour mixture into the stew.
Now, add the red wine.
Then, add the frozen peas
Garnish with chopped fresh parsley.

Nutrition