Vegan Mushroom Stew Recipes

INSTANT POT® MUSHROOM STEW

Instant Pot® Mushroom Stew image

Hearty Instant Pot® stew that substitutes beef with mushrooms. I used peas and lima beans from my freezer. You could use just about anything. I used red beans for protein.

Provided by DaveMD

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom

Time 1h30m

Yield 8

Number Of Ingredients 28

Ingredients

2 tablespoons salted butter
2 medium yellow onions, coarsely chopped
1 ½ cups chopped baby carrots
1 cup celery slices
salt and ground black pepper to taste
1 (10 ounce) package baby bella mushrooms, chopped
1 (8 ounce) package baby bella mushrooms, sliced
1 (6 ounce) package white mushrooms, halved if large
½ cup red wine
½ teaspoon salt
½ teaspoon Cajun seasoning
¼ teaspoon ground paprika
¼ teaspoon ground thyme
¼ teaspoon dried sage
¼ teaspoon red pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juice, chopped
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 (15 ounce) can kidney beans, rinsed and drained
1 ½ cups frozen peas
1 ½ cups frozen lima beans
1 bunch parsley, chopped
2 leaf (blank)s bay leaves
½ cup sour cream
2 tablespoons cornstarch

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add onions, carrots, and celery; saute until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.
Add chopped and sliced baby bella mushrooms, white mushrooms, and wine to the pot; sweat mushrooms until soft and alcohol has cooked off, about 5 minutes.
Stir in 1/2 teaspoon salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes. Add stewed tomatoes with juice, tomato paste, soy sauce, Worcestershire sauce, and garlic. Simmer until heated through, 3 to 4 minutes. Add onion mixture back to the pot and stir to combine.
Add potatoes, kidney beans, peas, lima beans, parsley, and bay leaves; stir until combined and bay leaves are submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in sour cream, followed by cornstarch if thickening is needed.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 50.5 g, Cholesterol 14 mg, Fat 7 g, Fiber 11.7 g, Protein 12.9 g, SaturatedFat 3.9 g, Sodium 798.5 mg, Sugar 10.5 g

VEGAN WINTER STEW

Vegan Winter Stew image

This vegan stew with mushrooms, sweet potato, canned tomatoes, and carrots is a rich and cozy winter dinner idea for vegetarians and meat-eaters alike.

Provided by Rachel Ama

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 Tbsp. olive oil
3 carrots, peeled and sliced diagonally into 1cm (½in) slices
4 shallots, peeled and halved
300g (10½ oz.) oyster mushrooms (or use shiitake mushrooms)
2 bay leaves
6 fresh thyme sprigs
2 Tbsp. all-purpose flour
250ml (9 fl oz.) red wine
1 x 400g (14oz) can tomatoes
150g (5½ oz.) sweet potatoes, peeled and roughly cubed
500ml (18 fl oz.) vegetable stock
1 Tbsp. brown rice miso paste
Sea salt and freshly ground black pepper
Handful of fresh curly leaf parsley, roughly chopped, to serve

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.

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