Hearty Vegan Mushroom Stew
50 minServes 4
A rich, plant-based stew of mushrooms, root vegetables and peas thickened with arrowroot, cooked either in an Instant Pot or on the stovetop.
| prepDice onion, halve and quarter mushrooms, cut carrots and potatoes into 1-inch chunks | ||||||||
| 15 ml olive oil or water | Heat oil, sauté onion until soft, 3–4 min | Add mushrooms, cook 2–3 min | Season with salt, thyme & pepper | Stir in tomato paste, add broth & scrape pot | Add carrots, potatoes, Worcestershire & bay leaf | Bring to boil, cover & simmer 20 min until tender | Remove bay leaf, stir in slurry | Stir in peas & parsley, remove from heat |
| 1 yellow onion, diced | ||||||||
| 454 g cremini mushrooms, halved and quartered | ||||||||
| 1 teaspoon salt | ||||||||
| 1/2 teaspoon dried thyme | ||||||||
| 1/4 teaspoon ground black pepper | ||||||||
| 3 tablespoons tomato paste | ||||||||
| 540 ml vegetable broth | ||||||||
| 4 carrots, cut into 1-inch chunks | ||||||||
| 3 yellow potatoes, cut into 1-inch chunks | ||||||||
| 4 teaspoons vegan Worcestershire sauce | ||||||||
| 1 bay leaf | ||||||||
| 225 g frozen peas | ||||||||
| 2 teaspoons dried parsley | ||||||||
| 30 ml water | Whisk arrowroot & water until smooth | |||||||
| 16 g arrowroot starch or cornstarch | ||||||||
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