Description
This hearty Vegan Mushroom Stew over Mashed Potatoes is a comforting and flavorful plant-based dish perfect for a cozy dinner. Slow-simmered mushrooms, vegetables, and fresh herbs create a rich stew served over creamy roasted garlic mashed potatoes. This gluten-free, vegan recipe combines savory red wine and a homemade vegetable gravy for a satisfying, nutritious meal.
Ingredients
Stew
- 5 tbsp olive oil, divided
- 1 yellow onion, diced
- 1 1/2 tbsp minced garlic
- 4 cups vegetable broth, divided
- 5 tbsp gluten free all purpose flour
- 2 carrots, diced
- 1 1/2 cup Yukon Gold or Russet potatoes, cubed
- 20 oz button or cremini mushrooms, stems removed
- 1 cup green beans (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1/3 cup fresh parsley
- 2 1/2 tbsp fresh thyme
- 1 1/2 tbsp tomato paste
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1/2 tsp paprika
- 1 to 1 1/2 cups red wine
Mashed Potatoes
- 4 to 5 cups Yukon Gold (or similar) potatoes, peeled and cubed
- 4 tbsp vegan butter
- 1/3 cup vegetable broth or non-dairy milk
- 1 1/4 tsp salt
- 4 cloves roasted garlic (from 1 head roasted)
- 2 tbsp chopped chives
Instructions
- Prepare Stew Base: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onions and sauté for 7-8 minutes until softened, stirring frequently. Add minced garlic and cook for an additional 2-3 minutes.
- Make Roux: In a smaller pot over medium-low heat, add remaining 3 tbsp olive oil and whisk in gluten free flour to create a roux. Slowly whisk in 2 cups of vegetable broth until smooth and lump-free.
- Add Vegetables and Seasoning: To the large pot with onions and garlic, add diced carrots, cubed potatoes, mushrooms, green beans, peas, fresh parsley, fresh thyme, tomato paste, salt, pepper, and paprika. Stir well to combine.
- Add Liquids: Pour in 1 to 1 1/2 cups red wine, letting it simmer for 1-2 minutes. Then add the broth and roux mixture along with the remaining 2 cups vegetable broth. Stir thoroughly.
- Simmer Stew: Cover the pot partially and simmer over low heat for 1 1/2 to 2 hours, stirring occasionally to prevent sticking. Adjust seasoning with salt and pepper to taste.
- Roast Garlic: Preheat oven to 400°F. Slice the top off an entire head of garlic to expose cloves, drizzle with olive oil, sprinkle with salt and pepper, wrap in foil and roast for 30-35 minutes until golden and tender.
- Prepare Mashed Potatoes: Wash, peel, and cube potatoes. Boil in salted water (1 tbsp kosher salt) for 15-20 minutes or until tender. Drain and transfer to a large bowl.
- Mash Potatoes: Mash potatoes thoroughly, then stir in vegan butter, vegetable broth or non-dairy milk, salt, roasted garlic cloves (squeezed out), and chopped chives. Adjust butter and salt to taste.
- Serve: Spoon the mushroom stew over the mashed potatoes. Garnish with fresh parsley and enjoy this comforting vegan meal.
Notes
- This stew can be made gluten-free by using gluten free all-purpose flour as suggested.
- Adjust red wine quantity based on preferred stew depth and flavor intensity.
- Roasted garlic adds sweetness and depth to the mashed potatoes; do not skip for best flavor.
- Simmering the stew low and slow enhances mushroom texture and flavor absorption.
- Use fresh herbs for a more vibrant taste, but dried can be substituted in smaller amounts if necessary.
