Description
Warm up with this hearty vegan mushroom stew, a delightful blend of earthy mushrooms, fresh vegetables, and aromatic herbs. This dish is perfect for chilly evenings, offering a rich umami flavor that even the pickiest eaters will love. Enjoy it with crusty bread or over rice, making it an ideal meal for gatherings or cozy dinners at home.
Ingredients
Scale
- 2 cups mixed fresh mushrooms (cremini and shiitake)
- 1 medium yellow onion, finely chopped
- 2 medium carrots, thinly sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp soy sauce or tamari
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add 2 tbsp olive oil. Sauté chopped onions until translucent (about 5 minutes). Add minced garlic and sauté for another minute.
- Stir in sliced mushrooms, carrots, and celery. Cook for 8-10 minutes until mushrooms release moisture and begin to brown.
- Pour in vegetable broth and coconut milk; bring to a boil. Reduce heat to simmer for 15-20 minutes.
- Add dried thyme, bay leaves, soy sauce or tamari, salt, and pepper. Simmer uncovered for an additional 20 minutes.
- Remove bay leaves before serving. Taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg