Description
This comforting Vegan Mushroom Stew over Mashed Potatoes is a hearty and flavorful plant-based dish perfect for cozy nights. Earthy mushrooms, tender vegetables, and fresh herbs simmered in a rich red wine-infused broth make the stew deeply savory, while creamy mashed potatoes with roasted garlic provide the perfect creamy base. This gluten-free, vegan stew is packed with veggies and umami goodness, ideal for a wholesome, satisfying meal.
Ingredients
Scale
Stew Ingredients
- 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
- 1–1 1/2 cups red wine
Mashed Potatoes Ingredients
- 4–5 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 one head of garlic)
- 2 tbsp chopped chives
Instructions
- Sauté onions and garlic: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onions and sauté for 7-8 minutes, stirring frequently until softened. Add minced garlic and cook for another 2-3 minutes.
- Make flour slurry: While onions cook, heat remaining 3 tbsp olive oil in a smaller pot over medium-low heat. Add gluten-free flour and whisk continuously until no lumps remain. Slowly whisk in 2 cups of vegetable broth until the mixture is smooth and thickened.
- Combine stew ingredients: To the large pot with onions and garlic, add diced carrots, cubed potatoes, mushrooms, green beans, peas, fresh parsley, thyme, tomato paste, salt, pepper, and paprika. Stir well to combine.
- Add liquids and simmer: Pour in red wine and let the mixture simmer for 1-2 minutes to reduce slightly. Then add the flour slurry and remaining 2 cups vegetable broth. Stir everything together.
- Simmer stew: Cover the pot and simmer over low heat for 1 1/2 to 2 hours, stirring occasionally to prevent sticking. Taste periodically and adjust seasoning with salt and pepper as needed.
- Prepare roasted garlic: Preheat oven to 400°F. Slice the top off an entire head of garlic horizontally, exposing the cloves. Drizzle with olive oil, sprinkle with salt and pepper, wrap tightly in aluminum foil and roast for 30-35 minutes until cloves are golden and tender.
- Cook potatoes: Wash, peel, and cube 4-5 cups of yukon gold potatoes. Place in a large pot of boiling salted water and cook for 15-20 minutes until tender.
- Mash potatoes: Drain potatoes and transfer to a large bowl. Mash thoroughly until smooth.
- Season mashed potatoes: Stir in vegan butter, vegetable broth or non-dairy milk, salt, roasted garlic cloves (squeezed from the head), and chopped chives. Taste and adjust salt and butter as desired.
- Serve: Spoon a generous serving of mashed potatoes onto plates, ladle the warm mushroom stew over the top, and garnish with fresh parsley. Enjoy your comforting vegan meal!
Notes
- For best flavor, use fresh herbs like thyme and parsley.
- Red wine adds depth to the stew but can be omitted or replaced with additional broth if preferred.
- Roasted garlic enhances the mashed potatoes with a subtle sweetness and creaminess.
- This recipe is naturally gluten free when using gluten free flour and vegan without animal products.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- Adjust seasoning throughout cooking for best taste.
