Mushrooms are the New Beef | Hearty Vegan Mushroom Stew
It was always a good day when I would come home from school and smell the scent of stew that my mom had been simmering in the kitchen for hours. The scent, even now, is like a warm hug, but I no longer eat meat, so I had to figure out a way to pay homage with a vegan take on the dish. Mushrooms are the new beef! Seriously, they’re clean protein and they’re hearty. Have you ever had a portobello burger? DELICIOUS!
So, I swapped beef with mushrooms and beef broth with veggie broth. Added all the traditional vegetables and voila! Vegan Stew was born.
2 cups cremini mushrooms
1 TBSP EVOO
2 garlic cloves, minced
1 onion, thinly sliced (I think the Spanish onion has the best flavor)
6 oz of tomato paste
32oz low sodium vegetable broth
1/2 cup water
1 cup chopped carrots
2 cups green beans
3 white potatoes, cubed
1 1/12 cups of peas
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
Salt & Pepper
¼ teaspoon crushed red pepper (if you like it spicy, add more… I do!)
Heat the EVOO in a large stock pot over medium heat. Sautee onion and garlic. Add tomato paste and broth, stir continuously for 1 minute. Let boil for 5 minutes. Reduce heat, then add carrots and potatoes, green beans, rosemary, thyme, bay leaf and red pepper flakes, salt & pepper to taste. Add 1/2 cup water and cover. Cook for another 45 minutes on low heat. Lastly, add the mushrooms and peas; allowing to heat through. Remove bay leaf and rosemary before serving.
If you’re feeling a bit saucy, you can add a splash of red wine into your broth mixture. Also, if your stew seems too thick, you can add some water until it’s the consistency that you’d like.
Love this for breakfast or a snack. Cottage cheese with some pomegranate seeds, Kiwi, and my homemade honey almond… https://t.co/uVWYmfZ8bKFollow