Description
A hearty, wholesome, and comforting plant-based dish featuring rich mushroom stew loaded with vegetables, served over creamy roasted garlic mashed potatoes.
Ingredients
For the Mushroom Stew:
5 tbsp olive oil, divided
1 yellow onion, diced
1 1/2 tbsp minced garlic
4 cups vegetable broth, divided
5 tbsp gluten-free all-purpose flour
2 carrots, diced
1 1/2 cup Yukon gold or russet potatoes, cubed
20 oz button or cremini mushrooms, stems removed
1 cup green beans (fresh or frozen)
1 cup peas (fresh or frozen)
1/3 cup fresh parsley
2 1/2 tbsp fresh thyme
1 1/2 tbsp tomato paste
1 1/2 tsp salt
3/4 tsp pepper
1/2 tsp paprika
For the Mashed Potatoes:
4–5 cups Yukon gold potatoes, peeled and cubed
4 tbsp vegan butter
1/3 cup vegetable broth or unsweetened non-dairy milk
1 1/4 tsp salt
4 cloves roasted garlic
2 tbsp chopped chives
Instructions
1. Preheat oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, salt, and pepper, wrap in foil, and roast for 30–35 minutes.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add onions and sauté for 7–8 minutes. Add garlic and cook for 2–3 more minutes.
3. In a separate pot, add 3 tbsp olive oil and whisk in the flour over medium-low heat. Gradually whisk in 2 cups of vegetable broth until smooth.
4. Add carrots, cubed potatoes, mushrooms, green beans, peas, parsley, thyme, tomato paste, salt, pepper, and paprika to the onion pot. Stir well.
5. Pour in the broth-flour mixture and the remaining 2 cups of broth. Stir and bring to a simmer.
6. Cover and simmer on low for 1.5 to 2 hours, stirring occasionally.
7. Boil peeled and cubed potatoes in salted water for 15–20 minutes or until tender. Drain and mash.
8. Add roasted garlic, vegan butter, broth or milk, salt, and chives. Stir until creamy and smooth.
9. Serve the stew hot over mashed potatoes. Garnish with fresh parsley.
Notes
You can use white button mushrooms, cremini, or chopped portobello mushrooms.
For smoother mashed potatoes, use a ricer or potato masher and avoid overmixing.
Store stew and mashed potatoes separately in the fridge for up to 5 days.
Freeze the stew for up to 3 months.
Mashed potatoes may need extra broth or vegan butter when reheated.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Method: Simmering
- Cuisine: Vegan