Description
A cozy and comforting vegan stew filled with rich flavors of mushrooms, carrots, and aromatic herbs, perfect for chilly nights.
Ingredients
Scale
- 1 pound mushrooms, chopped
- 1 onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup non-alcoholic red wine substitute (like grape juice or broth)
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onions and carrots, sautéing until they begin to soften.
- Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture.
- Pour in the vegetable broth, red wine substitute, tomato paste, thyme, bay leaf, salt, and pepper.
- Bring the mixture to a simmer and allow it to bubble gently for about 30 minutes.
- If you prefer a thicker sauce, mix cornstarch with a bit of water and stir it in.
- Make sure to remove the bay leaf before serving.
Notes
This dish tastes even better the next day! Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg