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+ servings

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 large red onion, diced
  • 2 medium carrots, chopped
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tbsp tomato paste
  • 3 cups mushrooms, chopped
  • 1 cup purple cabbage, chopped
  • 1 large red pepper, de-seeded and diced
  • 1 can chopped tomatoes
  • 1 cup plant based milk
  • 1 cup vegetable stock
  • 3 tbsp nutritional yeast
  • 1 tbsp coconut sugar
  • 1 lemon, juice of
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp cornstarch


  • Large saucepan or frying pan


  • 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.



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.
Calories: 155kcal, Carbohydrates: 31g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 859mg, Potassium: 968mg, Fiber: 8g, Sugar: 13g, Vitamin A: 7255IU, Vitamin C: 96mg, Calcium: 156mg, Iron: 3mg