Name: Hearty Vegan Stew with Crimini Mushrooms and Red Wine
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Comfort Food
Ingredients: 3 tablespoons olive oil or vegetable oil; 1 cup yellow onion, roughly chopped; 1 cup carrots, cut into ¼-inch rounds (about 3 carrots); 1 cup celery, roughly chopped (about 2 large stalks); ¼ teaspoon salt; ¼ teaspoon black pepper; 8 ounces crimini mushrooms, cleaned and halved; 6 ounces tomato paste; 4 cloves garlic, minced; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 1 ½ tablespoons cornstarch (or 3 tablespoons flour); 2 tablespoons soy sauce; ½ cup red wine (Cabernet or another dry red wine); 2 bay leaves; 1 pound gold potatoes, cut into large chunks; 3 cups vegetable stock

Description

This Hearty Vegan Stew with Crimini Mushrooms and Red Wine is a rich, comforting, and satisfying dish packed with tender potatoes, earthy mushrooms, and aromatic herbs. The addition of red wine and soy sauce deepens the flavor, creating a delicious plant-based alternative to traditional beef stew.

Ingredients

Scale

For the Stew

3 tablespoons olive oil or vegetable oil
1 cup yellow onion, roughly chopped
1 cup carrots, cut into ¼-inch rounds (about 3 carrots)
1 cup celery, roughly chopped (about 2 large stalks)
¼ teaspoon salt
¼ teaspoon black pepper
8 ounces crimini mushrooms, cleaned and halved
6 ounces tomato paste
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 ½ tablespoons cornstarch (or 3 tablespoons flour)
2 tablespoons soy sauce
½ cup red wine (Cabernet or another dry red wine)
2 bay leaves
1 pound gold potatoes, cut into large chunks
3 cups vegetable stock

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Instructions

Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery, seasoning with salt and black pepper.
- Sauté for 5-7 minutes until softened.
Cook the Mushrooms and Aromatics
- Stir in the crimini mushrooms and cook for 5 minutes until they release their juices.
- Add garlic, thyme, and rosemary, cooking until fragrant (about 1 minute).
Thicken the Stew
- Sprinkle cornstarch (or flour) over the vegetables and stir to coat evenly.
Deglaze with Wine and Soy Sauce
- Pour in the red wine and soy sauce, stirring to lift any browned bits from the bottom.
- Stir in the tomato paste until fully combined.
Simmer the Stew
- Add the bay leaves and potatoes, then pour in the vegetable stock to cover.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until potatoes are tender.
Final Adjustments
- Taste and adjust seasoning if needed.
- Remove the bay leaves before serving.
Serve and Enjoy
- Ladle the stew into bowls and garnish with fresh parsley if desired.
- Serve hot with crusty bread, rice, or quinoa.

Notes

For a thicker stew, let it simmer uncovered for an extra 5-10 minutes.
For a gluten-free version, use cornstarch instead of flour and gluten-free soy sauce.
Storage – Keep in an airtight container in the refrigerator for up to 4 days.
Freezing – Freeze in portions for up to 3 months; thaw and reheat on the stovetop.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Simmering
Cuisine: Comfort Food