Vegan Mushroom Stew Food

VEGAN STEW

Steps:

• Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
• Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
• Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
• Add the all purpose flour and stir it in.
• Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
• Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
• Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
• Serve as is or with basmati rice.

VEGAN MUSHROOM BOURGUIGNON

Steps:

• Fill a pasta pot with water and heat on medium to warm the water.
• Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
• Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
• Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
• In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn't be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it's not sticking to the pan or evaporating. That shouldn't happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
• Turn the heat for the pasta water to high and bring to a boil.
• Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
• Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.

VEGAN MUSHROOM AND ADZUKI BEAN STEW RECIPE

Steps:

• Place aduki bean in large bowl and cover with water by 4 inches. The beans will swell overnight so use plenty of water. When it is time to make the stew, drain the beans and place in a medium saucepan. Cover with water and bring to a simmer over medium high heat. Let simmer for 40 minutes.
• Meanwhile pour 1 cup boiling water into a heat proof container and add the dried porcini mushrooms. Stir to submerge the mushrooms and set aside for 30 minutes. Drain the mushrooms and strain the water through a coffee filter. Set mushrooms and mushroom water aside.
• In a large soup pot or Dutch oven heat oil and add tomato paste. Sauté tomato paste 1 minute then add onion, celery, and carrot. Cook 3 minutes then add garlic and cook 1 more minute. Add oyster, wild and porcini mushrooms. Cook until liquid releases about 5 minutes.
• Add frozen butternut squash cubes, vegetable stock, mushroom water, lentils and beans. Simmer for 20 minutes then check beans for doneness.
• When stew is ready remove form heat and season with soy, lemon juice, salt and pepper. Just before serving stir in chopped parsley.

VEGAN MUSHROOM STEW

Steps:

• Heat oil in a large pot over medium heat.
• Add onion, carrot, and celery along with a couple pinches of salt and pepper.
• Cook, stirring occasionally for 8 minutes.
• Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
• Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
• Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
• Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
• Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
• Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

VEGAN MUSHROOM BOURGUIGNON

Steps:

• Slice or chop the leek into rounds or small pieces and rinse in a bowl of cold water. Drain well.
• Preheat a heavy pot over medium heat and sauté the leeks in a drizzle of olive oil with a pinch of sea salt until wilted.
• Add the chopped carrots and continue cooking until they begin to soften a bit and the leeks start to get some caramelization.
• Stir in the flour then add the red wine and bring to a simmer while mixing well. Add the tomato paste and cook for a few minutes until the wine starts reducing then add the vegetable stock, bay leaf and thyme sprigs. Cook for a good 15 minutes until the carrots have softened to your liking.
• Meanwhile rinse and cut the mushrooms into quarters or larger pieces to your liking.
• Preheat the largest skillet you own over medium heat and add a drizzle of olive oil or vegan butter, the mushrooms and a pinch of sea salt. Work in batches if needed so as not to overcrowd the pan.
• Turn up the heat as needed and allow the mushrooms to cook down until all the water has evaporated. At this point add another drizzle of olive oil or vegan butter and toss to coat well. Continue cooking until the mushrooms start to brown a bit.
• Push some of the mushrooms to the side, drizzle a little olive oil in the center and add the minced garlic. As soon as you start to smell it use a spoon and toss to coat well with the rest of the mushrooms for about 30 seconds or so. Taste and season with more sea salt at this point if desired.
• Transfer the garlic mushrooms to the pot with the red wine gravy and combine.
• Adjust seasonings and serve over fluffy mashed potatoes garnished with fresh parsley and some red chili flakes for heat.

LENTIL MUSHROOM STEW OVER MASHED POTATOES

Steps:

• Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
• Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
• Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
• In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
• Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
• Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
• To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
• Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.

VEGAN ROASTED GARLIC MUSHROOM AND BARLEY STEW

Steps:

• Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper.
• Roast the garlic at 400 degrees for about 30-40 minutes, until the garlic is very soft and very brown. Remove from the oven and set aside.
• While the garlic is roasting, cut the mushrooms into large chunks, I usually quarter mine. Then chop the carrots.
• When the garlic is close to being ready, heat the remaining 1 tablespoon of olive oil in a large soup pot on medium high.
• Then add the mushrooms and carrots, saute, reducing heat as needed, until the mushrooms have released their liquid and are starting to brown. Season with a pinch of salt and pepper.
• Next, when the garlic is ready, squeeze all of the roasted garlic cloves out of the peel and into the pot with the mushrooms and carrots. Stir to combine.
• Now, pour the vegetable broth, soy sauce and apple cider vinegar into the pot. Stir to combine. Then add the dried thyme and dried rosemary.
• Bring the stew to a simmer, then pour the barley into the pot. Season with another pinch of salt and pepper. Continue to simmer on medium low until the barley is cooked. Check the package for timing. I like to use parboiled barley, which only takes 10-15 minutes, but regular barley takes about 30-45 minutes.
• Once the barley is soft, taste the stew and adjust seasoning. Serve immediately with fresh herbs on top if you want.

VEGAN MUSHROOM BOURGUIGNON

Steps:

• You can watch the video in the post for visual instructions.Soak dried mushrooms in warm water for about 15-20 minutes, then drain. Skip this step if you are using fresh mushrooms.
• Meanwhile, peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Set aside.
• Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add drained mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.
• Add red wine. Cook for about 2 minutes. Then add tamari (or soy sauce), and vegetable broth.
• Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.
• Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.
• Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.

HEARTY VEGAN MUSHROOM STEW

Steps:

• SAUTE THE MUSHROOMS: In a large saute pan, heat 1 Tbsp of olive oil on med-high heat. When hot, add the chopped mushrooms. After 5 minutes, drizzle the remaining oil on the mushrooms as they crisp for about 10-15 minutes.
• BOIL THE VEGGIES: While the mushrooms cook, bring 6 cups of water to a boil in a large pot. When it comes to a boil, add the potatoes, carrots, and onions and continue to boil for ten minutes.
• WHISK THE THICKENER: While you're waiting, in a large bowl, whisk together the flour, gravy master, and 2 cups of water.
• BRING IT ALL TOGETHER: After ten minutes, add the peas, tomatoes, and spices and continue to boil another five minutes before adding the flour/water/gravy master mix and the mushrooms. Bring heat to medium and simmer uncovered for another ten-fifteen minutes while the stew thickens and until the potatoes and carrots are tender.

VEGAN WINTER STEW

Steps:

• Preheat the oven to 400°F.
• Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
• Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
• Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.