Description
A hearty and flavorful vegan mushroom stew that is perfect for colder days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 500 grams mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 cups spinach
- 1 tablespoon soy sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add mushrooms, carrots, and celery, cook for about 5 minutes.
- Pour in vegetable broth and add thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in spinach and soy sauce, cook for an additional 5 minutes.
- Serve hot.
Notes
- Feel free to add other vegetables you like.
- This stew can be stored in the refrigerator for up to 3 days.
- Serve with crusty bread for a complete meal.
- 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: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan mushroom stew, hearty stew, vegan recipes