Description
A hearty and flavorful vegan stew featuring tender portobello mushrooms, red potatoes, fresh herbs, and a rich vegetable broth. This savory, comforting dish is perfect for a wholesome entree that captures the essence of a traditional beef stew without any animal products.
Ingredients
Vegetables
- 1 pound portobello or cremini mushrooms, cleaned and roughly chopped
- 1 large onion, diced
- 2 medium celery stalks, chopped
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 2 pounds red potatoes, cut into 1–2 inch chunks
Herbs and Seasonings
- 2 tablespoons fresh thyme leaves
- 2 tablespoons finely chopped fresh rosemary
- ½ teaspoon liquid smoke, or to taste (optional)
- Salt and pepper to taste
- 1–2 teaspoons Marmite (optional, but recommended for savory depth)
Liquids and Others
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- 4½ cups vegetable broth
- 2 tablespoons tomato paste
Instructions
- Prepare the pan and mushrooms: Coat the bottom of a large pot with olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook for about 5 minutes until lightly browned, flip, and cook for 5 minutes more until softened.
- Sauté vegetables: Add the diced onion, chopped celery, sliced carrots, and minced garlic to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the flour: Gradually sprinkle in the all-purpose flour while stirring to coat the vegetables evenly. Cook for 1 minute, stirring constantly to remove the raw flour taste.
- Add the broth: Slowly pour in the vegetable broth while stirring continuously to prevent lumps from forming, creating a smooth stew base.
- Add potatoes and herbs: Stir in the red potatoes, fresh thyme, and rosemary. Bring the mixture to a simmer, then reduce the heat and cook uncovered for about 15 minutes, stirring occasionally, until the potatoes are slightly undercooked.
- Incorporate tomato paste and Marmite: Stir in the tomato paste and Marmite for added richness and savory depth. Return the stew to a gentle simmer.
- Simmer until tender: Continue simmering the stew for about 20 minutes, stirring occasionally, until the broth thickens and the vegetables are very tender.
- Season and finish: Remove the pot from heat. Add liquid smoke if using, along with salt and pepper to taste. Stir well.
- Serve: Ladle the hot stew into bowls and serve immediately for a comforting vegan entrée.
Notes
- For deeper umami flavor, do not skip the Marmite, but it can be omitted for a milder taste.
- Liquid smoke adds a subtle smoky note, enhancing the ‘beefy’ flavor of the stew, but use sparingly to avoid overpowering the dish.
- If you prefer a thicker stew, you can mash a few potato chunks in the pot before serving.
- This stew stores well and tastes even better the next day after the flavors have melded.
- Gluten-free flour can be used as a substitute if desired.
