Name: One pot, vegan mushroom stew over mashed potatoes.
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 2 tbl Avocado or Olive oil; 1 yellow onion (diced); 2 carrots (diced); 6-8 cloves garlic (minced); 1 pinch or two of salt; fresh ground pepper; 1.5 tbl flour (All purpose, whole wheat or gluten free flour); 2 tbl tomato paste; 2 medium sized tomatoes (cubed); 1.5 pounds your choice of mushrooms (I used crimini, shiitake and portobello) (finely chopped ); 1 small package dried mushroom of choice (I used shiitake); 2 cups Mushroom or vegetable broth; 2 tbl Liquid aminos or soy sauce; 1 tbl vegan Worcestershire sauce; 1 tbl liquid smoke; Fresh or frozen herbs of choice - I used 1 sprig of fresh Rosemary and 2 sprigs of fresh parsley. If using dried, use 1 tbl of each.; 1 tbl Smoked paprika; Taste and adjust your s&p to your preference; OPTIONAL: Feel free to add 1-2 cups of cooked brown or green lentils for added protein.; 1 pound red potatoes (washed and cubed - leave the skin on or take off if you prefer.); Salt; 2 tbl vegan butter; 2 cloves garlic (grated); S&P

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Last year I had a recipe I found online that I used over and over all fall/winter. I made it for dinner parties and it was a hit every single time. Well, this past weekend I thought of it and searched and searched but cannot find it. So I took to the kitchen and started coming up with my own version until I find that elusive recipe.

It’s hearty and reminiscent of a thick and creamy beef stew minus the beef. The gravy is so flavorful thanks to the mushrooms and it pairs so perfectly atop a creamy mashed potato. Even my father, the resident carnivore, devoured it. I added lentils to this recipe for a measurable protein and fiber source to make it well-rounded. I would suggest doing that if you can but know the recipe works perfectly without as well. Okay… let’s get started!

One pot, vegan mushroom stew over mashed potatoes.

Print Recipe

Prep Time 10 mins

Cook Time 2 hrs

Total Time 2 hrs 10 mins

Course dinner

Cuisine American

Servings 4

Equipment

1 Dutch oven pot
1 cutting board

Ingredients

2 tbl Avocado or Olive oil
1 yellow onion diced
2 carrots diced
6-8 cloves garlic minced
1 pinch or two of salt
fresh ground pepper
1.5 tbl flour (All purpose, whole wheat or gluten free flour)
2 tbl tomato paste
2 medium sized tomatoes cubed
1.5 pounds your choice of mushrooms (I used crimini, shiitake and portobello) finely chopped
1 small package dried mushroom of choice (I used shiitake)
2 cups Mushroom or vegetable broth
2 tbl Liquid aminos or soy sauce
1 tbl vegan Worcestershire sauce
1 tbl liquid smoke
Fresh or frozen herbs of choice – I used 1 sprig of fresh Rosemary and 2 sprigs of fresh parsley. If using dried, use 1 tbl of each.
1 tbl Smoked paprika
Taste and adjust your s&p to your preference
OPTIONAL: Feel free to add 1-2 cups of cooked brown or green lentils for added protein.

Mashed potatoes

1 pound red potatoes washed and cubed – leave the skin on or take off if you prefer.
Salt
2 tbl vegan butter
2 cloves garlic grated
S&P

Instructions

Over medium heat, add your oil to the bottom of your Dutch oven and allow that to heat up.
Add your onion and carrots and allow to cook for 6 minutes or so, stirring often. Allow to cook down.
Add your garlic and stir. Allow to cook for 1 to 2 minutes.
Sprinkle with s&p.
Sprinkle the onions, carrots and garlic with your flour of choice. Stir to combine and allow the flour to cook. This will be used as a thickener as the liquids are added later on. Cook for 4 minutes or so.
Proceed with adding tomato paste. Stir to coat your onions, carrots and garlic. Cook for another minute or so.
Turn the heat to low/medium. Add all of your mushrooms at this point. Mushrooms will release a lot of liquid to the mixture. Allow that to cook off and reduce the mushrooms significantly. This takes about 14-20 minutes. Stir often.
Add your liquids at this point along with your herbs and spices.
If using, add your cooked lentils to the mixture and stir to combine.
Turn the heat to low. Cover the pot and allow to simmer for as long you wish. I normally cook for about 3 hours stirring occasionally. If the stew gets too thick, add a bit more broth as needed.

Mashed potatoes:

Into a saucepan add your potatoes and cover with fresh water so the potatoes are covered by 1/2 and inch of water or so. Add a good pinch of salt.
Bring to a boil and allow the potatoes to cook. Depending on the potato, size of the pieces you cut, cooking time can vary. I start testing potato pieces by piercing with a knife to see if cooked through at about the 14-16 minute mark. Once the knife pierces the potato easily, turn the heat off. Reserve about 1/4 cup of the cooking liquid and set that aside.
Drain the potatoes and then return them to the pot. Mash the potatoes or use your potato ricer to mash.
Add your reserved water, butter, grated garlic and seasoning. Stir to combine and taste test.
To plate: add a base of potatoes to your plate then top with the mushroom stew. Garnish with fresh or dried parsley or freshly cracked pepper.