Get the Recipe:Easy Vegan Mushroom Stew (Gluten-free)
Yield: 4
Prep Time: 0mins
Cook Time: 25mins
0mins
Total Time: 25mins
Easy vegan mushroom stew, with lots of vegetables and flavour! You only need simple ingredients and 25 minutes for a perfect meatless dinner that will have you coming back for seconds. Gluten-free and oil-free.
Add the red onion, carrots, paprika, cumin, turmeric and tomato paste to a frying pan over a medium-high heat and cook for 5 minutes, until softened.
Add the mushrooms, purple cabbage and red peppers, and cook for 5 minutes more, stirring frequently.
Pour in the canned tomatoes, plant based milk and vegetable stock. Simmer for 10 minutes over a medium heat, stirring frequently. Half way through, add the nutritional yeast, coconut sugar, lemon juice, salt and pepper.
At the end, add the cornstarch and stir for a few minutes more, until the sauce thickens.
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Notes
How to store and freeze mushroom stew
This vegetable stew keeps well in the fridge in an airtight container for up to 3-4 days.
You can freeze mushroom stew in ziplock bags for up to 3 months. Reheat on the stove, adding extra vegetable stock if necessary.