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Quick Vegetarian Mushroom and Root Vegetable Stew Recipe

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★★★★

4 from 38 reviews

A hearty and flavorful quick vegetarian stew packed with mushrooms, root vegetables, and aromatic herbs, simmered in a rich tomato and red wine base for a comforting meal.

Ingredients

Scale

Vegetables

  • 1 medium brown onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 medium carrots, peeled and sliced (halve the slices if large)
  • 350g button chestnut mushrooms (4½ cups), leave small ones whole and halve larger ones
  • 2 medium parsnips, peeled and uniformly sliced
  • 250g swede (1 ¾ cups), peeled and chopped into chunks
  • 2 dried bay leaves
  • 2 garlic cloves, finely minced or pressed

Herbs and Seasonings

  • 3/4 tablespoon fresh rosemary, chopped
  • 1/2 tablespoon fresh thyme leaves
  • 1/2 teaspoon sea salt (adjust as needed)
  • 1/2 teaspoon freshly ground black pepper

Liquids and Sauces

  • 2 tablespoons olive oil
  • 1 heaping tablespoon tomato paste
  • 1 tablespoon soy sauce (light soy sauce)
  • 1 teaspoon Henderson’s relish or vegan Worcestershire sauce
  • 160 ml red wine (1 glass, Malbec preferred)
  • 800 ml vegetable stock (3 ⅓ cups, made with vegan bouillon)

Other

  • 35g plain flour (1/3 cup)

Instructions

  1. Step 1: Sauté the Onions, Celery, and Carrots
    Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over low heat. Add the chopped onion and celery with a pinch of sea salt. Cook for 10 minutes, allowing the vegetables to soften, then add the sliced carrots and continue cooking for another 10 minutes, stirring often to prevent burning.
  2. Step 2: Add and Cook the Mushrooms and Aromatics
    Increase heat to medium, add all the mushrooms to the pot, and cook for approximately 5 minutes until they start releasing juices. Then add garlic, rosemary, and thyme; stir and cook for an additional minute to release aromatic flavors.
  3. Step 3: Incorporate the Flavor Base
    Add tomato paste, soy sauce, and Henderson’s relish or vegan Worcestershire sauce. Stir well and cook for one minute to blend all the flavors together.
  4. Step 4: Thicken the Mixture
    Sprinkle flour evenly over the mixture and stir until fully absorbed. Pour in the red wine, stirring continuously to create a thick sauce that forms the stew’s base.
  5. Step 5: Add Root Vegetables and Stock
    Add sliced parsnips and chopped swede to the pot, stir, then pour in the vegetable stock. Season with salt, pepper, and add bay leaves. Reduce heat to low and let the stew simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking. After 30 minutes, check seasoning and adjust as needed.
  6. Step 6: Final Adjustments and Serve
    Once the sauce has thickened and the vegetables are tender, remove bay leaves. Taste again to check seasoning. Serve the stew hot and enjoy a comforting, wholesome meal.

Notes

  • Adjust salt and pepper to your taste, especially after simmering.
  • If you prefer a thicker stew, simmer uncovered for longer or add a slurry of flour and water near the end.
  • Use vegetable stock made from vegan bouillon to keep the stew vegetarian.
  • The red wine adds depth but can be substituted with additional vegetable stock if desired.
  • Leftovers keep well refrigerated for up to 3 days and taste even better the next day.

Keywords: vegetarian stew, mushroom stew, root vegetable stew, quick vegetarian recipe, healthy stew, easy dinner

Find it online: https://foodiecara.com/quick-vegetarian-mushroom-and-root-vegetable-stew-recipe/