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+ servings
Easy vegan mushroom stew with mashed potatoes

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. 


  • 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


  • Large saucepan or frying pan


  • 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.


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