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Vegetarian Stew, Mashed Potatoes

Published: Jun 22, 2021 · Last modified: Jun 23, 2021 by AnotherFoodBlogger

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This week we are dining on a delicious vegetarian stew made using mushrooms, carrots & leeks. It's simple to make, cost-effective ad making us smile in all the right places too. Read on and enjoy this in your home too!

vegetarian stew in a bowl on table with wine and a pot of stew next to it

sponsored by Moores Hill Estate, Tasmania

Why I Love This Recipe

  • cost-effective
  • healthy
  • freeze ability

This recipe was made with my vegetarian sister in mind and without adding a mountain of butter to your mashed potatoes it's also vegan friendly! Given we aren't using any fancy ingredients or meat the ingredients are easy to source and cost-effective to make too.

What's more healthy than a bowl of veggies, a little red wine and a happy family? Take it from a parent - not much. That's why this vegetarian stew is fast becoming a staple in our home

It freezes great - in fact stews are one of the best things to eat reheated as once they cool down and soak up all the herb and/or spices they take on more flavours. Cool it completely, store it in an airtight container and into the freezer she goes. Bonus points - mash also freezes well too 😉

Ingredients In This Recipe

To make this delicious vegetarian stew we aren't using crazy that you need to source from the other side of the planet. In fact, everything I used to cook this delicious mushroom stew was purchased at my local grocery store.

ingredients for vegetarian stew
  1. Mushrooms - no need to go fancy here. Keep it simple with button, brown and/or portobello mushrooms. Just make sure you cut them into even-sized pieces
  2. Leeks - one whole leek will do. Slice it in half lengthways, rinse the dirt from the leek and slice to 1cm discs. Can't get leeks - then brown onions will do the trick
  3. Carrots - a staple in most fridges. Peel and dice into 1cm discs and you are good to go. Let the kids know they will help them see in the dark too 😉
  4. Herbs - I used fresh thyme in this dish but you could use rosemary, dried oregano or dried Italian herbs too. Just remember dried herbs are typically stronger in flavour than fresh herbs.
  5. Red Wine - my advice is to cook with what you will drink. Don't worry we are only adding 250mls to the vegetarian stew so still plenty left for you!
  6. Stock - keeping it vegetarian I used vegetable stock but you could use beef stock if you truly can't eat a vegetarian stew!
  7. Tomato Paste - a good source of antioxidants, cheap to buy and adds another layer of flavour
  8. Garlic - I used 4 cloves but add as many as you like to keep the vampires away
  9. Flour - mix a couple spoons with cold water to stir into the vegetarian stew to help thicken it during the cooking process

How To Make This Recipe

With love and care! No, seriously it's really easy to make. Plus the vegetarian stew is all made in one pot so washing up is a breeze. For the full instructions please refer to the recipe card below but here are some helpful images on how to master this easy vegetarian stew.

step by step process to make this dish
  1. Cook the leeks, carrots, garlic with salt in a heavy bottom pan on medium to high heat with olive oil for 5 minutes
  2. Add the tomato paste and cook for a further minute
  3. Stir in the chopped mushrooms
  4. Pour in the red wine, add the herbs and reduce by half - approx 3 to 4 minutes
  5. Add stock and water/flour mixture and simmer for 45 minutes

Insider Tips & FAQ'S

two bowls of stew on a table with glass of wine, bottle of wine and pot of stew beside them

Tips to success in the kitchen (unless you are a seasoned pro) is about having all your mise en place (fancy word for ingredients) ready. Have them all prepared and out in front of you and you will master this vegetarian stew and any other dish you try to create. Yes, it takes a few minutes longer but after you have made it once you will find ways you can speed up the process yourself!

What should I serve with this mushroom stew?

Stew and mashed potatoes are a real winner but alternatively, you can use some nice crusty bread to soak up all the goodness!

Is this recipe suitable for vegans?

It sure is - in fact, it's 100% vegan friendly. The only area that I have added something non-vegan is in the mashed potatoes I served with it

Does this vegetarian stew freeze well?

100% - this will keep for up to 3 months in the freezer. Just make sure it's cooled completely before freezing

Vegetarian Stew Wine Pairing

We are back again at the wonderful Moores Hill Estate in Tasmania. I first visited them about 3 years ago now and LOVED their wines. So, to be working with them now puts just as much of a smile on my face as does eating this delicious vegetarian stew whilst sipping on their 2019 Moores Hill Pinot Noir.

moores hill pinot noir being poured, bowls of stew on a white table beneath

This is their current vintage of pinot and is simply described as a drink now or leave it to sit down. I can 100% agree. I cracked (sadly my last) one and allowed it to breath in the decanter for 30 minutes and boy was I happy!

The wine is hand-harvested from 2 sites in the Tamar valley with 10% whole bunches used adding just the right amount of body and tannins. The wine sees 8 month of French oak barrels which gives a nice gentle kiss of vanilla to the wine. At 13.5% alcohol it's well balanced and notes of cherries, plums, blackcurrants and blackberries. Juicy acidity and good length to the wine. All in all, you can't go wrong - that is unless you run out like I have 🙁

Alternative Vegetarian Recipes

Fell in love with my simple mushroom stew? Then click through these links to be impressed by more vegetarian dishes!

Roasted Cauliflower Tacos by Yours Truly

Tomato Mushroom Spaghetti Squash by Cynthia Mcloud Woodman of 'What A Girl Eats'

Spicy Beetroot Dip by Yours Truly

Spinach & Ricotta Pasta Shells by Alexandra Cook of 'It's Not Complicated Recipes'

Rocket & Broccoli Soup by Yours Truly

Healthy Stuffed Zucchini by Kelly Renner Stilwell of 'Food, Fun & Faraway Places'

Happy Cooking & Happy Eating Friends!!

Vegetarian Stew

Who needs meat anyways!!!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Course: Dinner, Main Course
Cuisine: Worldwide
Keyword: Mushroom Stew, Vegetable Stew, Vegetarian Stew
Servings: 4 people
Calories: 456kcal
Author: AnotherFoodBlogger
Prevent your screen from going dark

Ingredients 

Stew

  • 600 g mushrooms button, brown, portobello
  • 1 leeks
  • 3 carrots
  • 3 sprigs thyme
  • 250 ml red wine
  • 500 ml vegetable stock
  • 2 tbsp tomato paste
  • 4 tbsp oil
  • 4 cloves garlic crushed
  • 2 tbsp flour
  • salt & pepper

Mash Potatoes

  • 800 g potatoes
  • 100 g butter
  • salt

Essential Tools

  • Chef Knives
  • Chopping board
  • small mixing bowl
  • Measuring utensils
  • heavy bottom pan
  • wooden spoon
  • large saucepan
  • potato ricer/masher

Instructions

Stew

  • Slice leeks into 1cm pieces
  • Peel and chop carrots into 1cm pieces
  • Cut mushrooms to equal sized pieces – small button mushrooms left whole and larger ones in half
  • Mix flour with 4 tbsp cold water until smooth
  • In a heavy bottomed pan on medium/high heat fry leeks, garlic & carrots in oil for 5 minutes
  • Add tomato paste and cook for a further minute
  • Add mushrooms, stir to combine
  • Add red wine, herbs and seasoning and reduce liquid by half – approx. 3-4 minutes
  • Add stock and flour mixture, reduce to a simmer and cook for 45 minutes

Mashed Potatoes

  • Peel and dice the potatoes into bite sized pieces
  • Cook in heavily salted water – approx. 15-20 minutes
  • Drain potatoes and allow steam to release for a couple minutes
  • Mash using a potato ricer or masher
  • Chop butter into small pieces and mix into the mash

Notes

Tips/Tricks

  • all of this can be made in advance and reheated for dinner later that day or the next day
  • the mushroom stew will freeze in an airtight container or freezer bag • If you want extra mushroom flavour you can use dried mushrooms to make mushroom stock instead of vegetable stock
  • any larger mushroom will work for the stew but to keep it cost-effective button, brown and portobello were used in this one
  • the stew is vegetarian – to make it vegan just omit the butter or use vegan butter for the mashed potatoes

Nutrition

Calories: 456kcal | Carbohydrates: 21g | Protein: 7g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 847mg | Potassium: 856mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9335IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Mention @another_food_blogger
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Reader Interactions

Comments

  1. Julia

    July 21, 2021 at 7:14 pm

    5 stars
    A lovely warming and comforting stew for cooler days. I love the combination of the wine with the mushrooms, adds to much rich flavour. This I'm putting on the menu for the weekend. Thank you for sharing.

    Reply
  2. saif

    June 22, 2021 at 4:09 pm

    5 stars
    This vegetarian stew looks so delicious. Definitely going to make this weekend.

    Reply
    • AnotherFoodBlogger

      June 23, 2021 at 8:18 am

      Enjoy it mate - you are in for a treat

      Reply
  3. cyndy

    June 22, 2021 at 3:27 pm

    5 stars
    This recipe was delicious and really hit the spot with the whole family. We have been trying to eat less meat and this stew was perfect to add to the rotation!

    Reply
    • AnotherFoodBlogger

      June 23, 2021 at 8:18 am

      Awesome - so glad it was enjoyed by all

      Reply
  4. Rachna

    June 22, 2021 at 3:25 pm

    5 stars
    I love this stew recipe. Since I love cooking vegetarian food often, I will give it a try. Just one question. Will the mushrooms not completely vanish if you slow cook the stew for 45 minutes?

    Reply
    • AnotherFoodBlogger

      June 23, 2021 at 8:18 am

      Nope - if you leave them whole or chop larger ones just in half they still hold their shape and texture well. I hope you enjoy!

      Reply
  5. Renee

    June 22, 2021 at 3:19 pm

    5 stars
    I love how hearty this stew is!

    Reply
    • AnotherFoodBlogger

      June 23, 2021 at 8:18 am

      It's a great meat free alternative!

      Reply
  6. Beth

    June 22, 2021 at 2:21 pm

    5 stars
    Oh wow! This looks amazing and full of flavor. I can’t wait to make this for dinner tomorrow night! The family is going to love this!

    Reply
    • AnotherFoodBlogger

      June 22, 2021 at 2:34 pm

      Awesome - I hope the family enjoys it. Hit me up if you have any Q's

      Reply
  7. Alex

    June 22, 2021 at 2:07 pm

    5 stars
    Delicious, hearty and comforting - a fantastic vegetarian option!

    Reply
    • AnotherFoodBlogger

      June 22, 2021 at 2:33 pm

      Thanks Alex -I hope you enjoy it 😉

      Reply
  8. Cynthia | What A Girl Eats

    June 22, 2021 at 2:05 pm

    5 stars
    So delicious! Even if you're not a vegetarian, this is perfect comfort food.

    Reply
    • AnotherFoodBlogger

      June 22, 2021 at 2:33 pm

      It's got comfort written all over it - enjoy!

      Reply

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