Looking for a delightful dinner alternative that’s both satisfying and healthy? Look no further! This vegan Mushroom and Potato Stew is perfect for Meatless Mondays, pleasing your vegan friends, or simply when you crave a hearty and nutritious meal.
For more vegan recipes check these; Fresh Peas Stew, Stuffed Grape Leaves, Stuffed Bell Peppers
About recipe;
There’s something truly comforting about a stew, isn’t there? And this one, with its combination of potatoes, tomatoes, and mushrooms, gives off that cozy vibe reminiscent of a classic chicken and potato stew. Except, it’s entirely plant-based! With just a touch of olive oil, it boasts a refreshingly light taste that’s perfect for any occasion.
But what makes a stew so special?
Stews are wonderfully versatile dishes that allow you to play with flavors and ingredients, making them suitable for any season or dietary preference. You can experiment with different vegetables, herbs, and spices to create your own unique version of this comforting classic.
If you’re looking to switch things up a bit, consider trying out some alternative presentations of this Mushroom and Potato Stew. You could serve it over a bed of fluffy rice or quinoa for a more substantial meal, or perhaps pair it with some crusty bread to soak up all the delicious juices. And for a touch of freshness, why not garnish it with some chopped parsley or a squeeze of lemon?
What do you need for Mushroom Potato Stew?
Potato- You can use any type of potato, except sweet potato, it’s not gonna give the same taste. Use yellow potatoes 🙂
Onion and garlic- I used yellow onion, alternatively you can use white or red onion.
Mushroom- I used button mushrooms, you can use Portabella mushrooms, flat mushrooms also oyster mushrooms. Or you can mix them all.
Passata or grated tomatoes- If you’re making this stew in summer days please use fresh grated tomatoes, if you’re making in winter days you can use passata or tomato puree.
This Mushroom potato stew is a very easy one pot dinner recipe. Chop all the vegetables to start to work. Saute onions, add potatoes and mushrooms. Saute a few minutes.
Add grated tomatoes or passata, and 1/2 cup warm water. Be careful while cooking the stew. If you chop the potatoes so big you need more water. Check the stew after boiled, if gets dry before potatoes get soft, add 1 more cup hot water.
This Mushroom and Potato Stew is sure to become a favorite in your recipe repertoire. So, grab your apron and get cooking! Your taste buds will thank you
