The Best Vegan Mushroom Stew

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This recipe is the best vegan mushroom bourguignon I’ve ever tried. It’s loaded with flavors and delicious textures. The richness of the red wine along with the dark taste of the mushrooms is beyond amazing.
Whenever it starts getting colder and darker outside, I start craving warming comfort foods. And this vegan bourgignon is one of my favorite fall and winter recipes. It’s so hearty and feels like a decadent treat…but actually it’s a super easy one pot meal prep wonder.
I like to make a double batch of this, serve half immediately (honestly, I wouldn’t be able to resist eating it right away) and freeze the other half for a later date.

What’s great about the best vegan mushroom Stew recipe:

  • It’s a super easy one pot stew
  • Meal prep friendly – make in advance and freeze for later
  • Hearty, healthy and warming
  • Family friendly – the alcohol in the wine is burned off as the sauce cooks
  • Vegan, gluten free and soy free

Meal Prep stew

If you’re as fond of easy weeknight dinners as I am, then you’re in luck. This vegan stew is not only a super easy one pot meal, it’s also meal prep and freezer friendly. Just make it in advance, freeze and reheat at a later time when you need a tasty easy dinner. It couldn’t be any easier (just how I like it).

How to serve

I like to serve my bourguignon with my favorite creamy mashed potaotes or my creamy vegan polenta. It just works so well with the tender mushrooms and soaks up all that delicious sauce.

Cooking tips

  • If you’re a sauce person, like me, you can add extra liquid – I like to add a little extra soy milk or almond milk for a little extra creaminess sometimes.
  • You can always switch up the spices, add different herbs such as parsley, fresh basil or oregano to change the flavors completely.
  • Add extra veggies such as diced potatoes, squash, eggplants or even black beans to change it up (I’m getting hungry just writing this)

So how is this vegan mushroom stew made? It’s so quick and easy. Just:

  • Heat the olive oil in a large pot and add the onions. Let them cook for a few minutes before adding the chopped carrots. Let the carrots cook for 5 minutes, until they start to soften a little.
  • Next add the dried thyme and the chopped mushrooms. Stir everything together and let the mushrooms cook for 3-5 minutes.
  • Mix in the peppers, leeks and minced garlic and stir to combine. Pour in the soy sauce and spices and cover the pot to let the vegetables simmer for a few minutes.
  • Next, remove the lid and add wine, vegetable broth, plant milk and tomato paste to the stew.
  • Whisk together corn starch with 3 tablespoons water and add to the pot. Stir to combine everything and let it simmer for a few minutes, allowing the sauce to thicken a little.
  • Serve with mashed potatoes and garnish with a little sprinkle of freshly chopped basil. Enjoy

The Best Vegan Mushroom Stew

This recipe is the best vegan mushroom bourguignon I've ever tried. It's loaded with flavors and delicious textures. The richness of the red wine along with the dark taste of the mushrooms is beyond amazing.
Course Dinner
Cuisine French
Keyword vegan dinner
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Author admin

Ingredients

  • 1 tbsp Olive Oil
  • 1 small Onion Chopped
  • 10oz sliced Mixed Mushrooms Or Cremini
  • ¼ cup (58ml) Red Wine
  • 1 cup Carrots Chopped
  • 1 Red Bell Pepper Chopped
  • 2 Leeks Sliced
  • 3 tsp Dried Thyme
  • 3 cloves Garlic Minced
  • 1 tbsp Soy Sauce
  • 1 tbsp Tomato Paste
  • ½ cup Vegetable Broth
  • ½ cup Almond milk or Soy Milk
  • 1 tbsp Corn Starch Mixed with 3 tbsp water
  • 1 bunch Fresh Basil Chopped for garnish (optional)

Instructions

  • Heat the olive oil in a large pot and add the onions. Let them cook for a few minutes before adding the chopped carrots. Let the carrots cook for 5 minutes, until they start to soften a little.
  • Next add the dried thyme and the chopped mushrooms. Stir everything together and let the mushrooms cook for 3-5 minutes.
  • Mix in the peppers, leeks and minced garlic and stir to combine. Pour in the soy sauce and spices and cover the pot to let the vegetables simmer for a few minutes.
  • Next, remove the lid and add wine, vegetable broth, plant milk and tomato paste to the stew.
  • Whisk together corn starch with 3 tablespoons water and add to the pot. Stir to combine everything and let it simmer for a few minutes, allowing the sauce to thicken a little.
  • Serve with mashed potatoes and garnish with a little sprinkle of freshly chopped basil.
    Enjoy

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