Description
This mushroom stew is a hearty, family-friendly, easy, one-pot meal that is ready in less than 30 minutes. You can eat it all year round and it goes well with pasta, quinoa, rice or mashed potatoes.
Ingredients
Scale
- 1 tablespoon canola oil
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 3 tomatoes, diced
- 1 pound (450 grams) mushrooms, sliced
- 1 ½ cups (350 ml) vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon oregano, dried
- 1 tablespoon parsley, fresh
Instructions
- Step: Heat oil in a medium pan.
- Step: Add onion and cook until it becomes soft and translucent.
- Step: Add carrots and cook for a couple of minutes.
- Step: Add minced garlic and cook for a minute or until it’s fragrant and turns golden.
- Step: Add flour and mix well.
- Step: Add tomatoes and sliced mushrooms, and cover with vegetable stock.
- Step: Add soy sauce.
- Step: Add oregano or any herb using, and simmer covered for 5 minutes or until the carrots are softened.
- Step: Taste the stew and adjust the seasonings to your preference.
- Step: Serve hot and garnish with fresh parsley.
Notes
You can substitute flour with corn starch to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 114 kcal
- Sugar: 8 g
- Sodium: 637 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: vegan mushroom stew, one-pot meal, plant-based stew, hearty dinner