Best Mushroom And Sweet Potato Stew Vegan Recipe 435 Recipes

Mushroom and Sweet Potato Stew (Vegan) Recipe - (4.3/5) image

Provided by mjensen

Number Of Ingredients 16

1 large sweet yellow onion, quartered and thickly sliced
4 large cloves garlic, minced
3 medium carrots, sliced
12 oz. portobello mushrooms, sliced
1 cup dry red wine
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. sweet paprika
1/2 tsp. ground fennel
fresh black pepper
3 cups low-sodium vegetable broth
1 1/2 pounds white sweet potato, cubed
1/2 cup water
1/4 cup 100% whole grain spelt flour
2 tbsp. low-sodium tomato paste
fresh parsley, chopped (optional garnish)

Steps:

1. Add a splash of low-sodium vegetable broth to a saucepan and saute onion and garlic until tender, a few minutes. Add carrots and mushrooms and saute a few more minutes until mushrooms are beginning to lose their moisture. 2. Add wine, rosemary, thyme, paprika, fennel, pepper and vegetable broth. Bring to a boil, then add in sweet potato. Bring to a boil, then cover and cook on medium-low heat until the sweet potatoes are fork tender, about 15 min. 3. Using a fork, mix together water and flour until no lumps remain. Slowly pour the flour mixture into the stew, stirring continually. Add in tomato paste and stir. Cook a few more minutes until tomato paste is fully dissolved and the stew thickens and is smooth. Serve topped with fresh parsley, if desired.

Vegan Winter Stew image

Provided by Rachel Ama

Yield 4 servings

Number Of Ingredients 14

1 Tbsp. olive oil
3 carrots, peeled and sliced diagonally into 1cm (½in) slices
4 shallots, peeled and halved
300g (10½ oz.) oyster mushrooms (or use shiitake mushrooms)
2 bay leaves
6 fresh thyme sprigs
2 Tbsp. all-purpose flour
250ml (9 fl oz.) red wine
1 x 400g (14oz) can tomatoes
150g (5½ oz.) sweet potatoes, peeled and roughly cubed
500ml (18 fl oz.) vegetable stock
1 Tbsp. brown rice miso paste
Sea salt and freshly ground black pepper
Handful of fresh curly leaf parsley, roughly chopped, to serve

Steps:

Preheat the oven to 400°F.
Heat the oil in a large ovenproof pot over a medium heat. Add the carrots and shallots, then increase the heat and cook for 6 minutes until slightly caramelized and brown. Add the mushrooms, bay leaves and fresh thyme, and cook for another 2 minutes. Sprinkle over the flour and mix to combine, then pour in the red wine. Increase the heat to high and cook, stirring now and then, until the wine is reduced by half, roughly 3 minutes.
Add the tomatoes, sweet potatoes, vegetable stock and miso paste and mix to combine. Season to taste with salt and a generous amount of black pepper.
Transfer to the oven with the lid on and cook for 40 minutes, until the carrots have softened. Top with fresh parsley. Stew will keep in the fridge 3 days, or in the freezer for 3 months.