Get the Recipe: Easy Vegan Mushroom Stew (Gluten-free)
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.
Ingredients
- 1 medium red onion, chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp turmeric
- 2 cups cabbage, chopped
- 1 large carrot, peeled and chopped
- 1 large bell pepper, chopped
- 2 cups chestnut mushrooms, chopped
- 1 can chopped tomatoes
- 1 cup vegetable broth
- 1 cup plant based milk, of choice
- 2 tbsp tomato paste
- 2 tbsp nutritional yeast
- 1.5 tbsp coconut sugar
- 1 tsp lemon juice
- 2 tbsp tamari
- 1.5 tbsp buckwheat flour
- 1.5 cups kale, de-stemmed and chopped
- 1 medium avocado, mashed, to serve
Equipment
- Large saucepan or frying pan
Instructions
- Start by adding the red onion to a large non-stick frying pan or saucepan together with the paprika, cumin and turmeric. Add a splash of water and sauté for 2-3 minutes to soften.
- Add the cabbage, carrot, bell pepper, and mushrooms. Sauté for a further 4-5 minutes, until the vegetables cook down.
- Pour in the chopped tomatoes, vegetable broth and plant based milk. Stir through the tomato paste and simmer over a medium heat, stirring occasionally, for 5-7 minutes.
- Add nutritional yeast, coconut sugar, lemon juice and tamari and simmer for a further 5 minutes, stirring and adding more vegetable broth if it looks too dry.
- Stir in the buckwheat flour and kale. Cook for a further 2-3 minutes until the stew thickens and the kale wilts. Serve immediately, or store in an air-tight container for up to 4 days.
Video
Calories: 235kcal, Carbohydrates: 34g, Protein: 9g, Fat: 9g, Saturated Fat: 1g, Sodium: 1077mg, Potassium: 1206mg, Fiber: 10g, Sugar: 13g, Vitamin A: 7522IU, Vitamin C: 115mg, Calcium: 194mg, Iron: 4mg