The days are getting colder and colder. Then an autumn stew is super tasty and (also vegan) easy to make. This stew version is plant-based and with mushrooms for that tasty extra filling. Although opinions on mushrooms are divided at home with culinary editor Anne, all four of her children find this stew more than tasty! Besides mushrooms, there are lots of other vegetables hidden in this vegan autumn stew.
Vegan autumn stew packed with vegetables
When the leaves fall again and it gets a touch colder, I pay extra attention to making sure my family gets enough nutrients. Fruit for breakfast and a variety of seasonal vegetables through the dish in the evening. The warming vegan autumn stew is packed with vegetables and combines perfectly with (unpolished) rice, fresh bread or boiled potatoes. When I serve it with potatoes, I like to cook them in their skins. That way you retain much more flavour! I do use organic potatoes then. In this autumn stew, I choose a mix of mushrooms. Mushrooms, chestnut mushrooms, oyster mushrooms and shiitakes are available in almost every supermarket. The latter is rich in protein and therefore fits well in a vegan dish like this one. Will you also get started with this tasty stew? Find the easy-to-make recipe here. Good luck!
Mushrooms in vegan autumn stew
We often classify mushrooms as (seasonal) vegetables, but they are actually part of the fungi. Besides the common white mushroom, you can also choose mushrooms like the chestnut mushroom, the portobello, oyster mushroom, shiitake, chanterelle, cep or truffles. All are edible mushrooms which are good to eat regularly, especially within a vegan diet. This is because mushrooms are packed with nutrients such as fibre, various minerals and vitamins.
Getting started with a vegan autumn stew starring mushrooms!
Vegan autumn stew with mushrooms
Kitchenware
- casserole
Ingredients
- 1 large onion chopped
- 1 small red onion chopped
- 4 toes garlic chopped
- 2 pointed peppers in small pieces
- 3 turnips in small pieces
- 3 stems celery in small pieces
- 350 gr vine tomatoes in small pieces
- 700 gr mushrooms (e.g. chestnut mushrooms, oyster mushrooms, shiitakes) half finely chopped, the other half in pieces
- olive oil
- 2 el vegetable stock powder
- 8 el spelt or buckwheat flour
- 1 fluorescent dried thyme
- 1 fluorescent paprika
- 400 ml water
- 2 bay leaves
- salt
- 1 hand fresh parsley sliced
- 1 hand fresh chives sliced
Instructions
- Fry the onion and garlic in olive oil.
- Add the sliced pepper, tomato and chopped mushrooms. Fry for a few minutes.
- Add the sliced winter carrots + mushroom pieces and fry briefly.
- Add the sliced celery, stock powder, flour, thyme and paprika.
- Mix together and add the water and bay leaves. Simmer on low heat for half an hour, stirring occasionally so it doesn't burn.
- Season with salt and the chopped fresh herbs.
Notes
Autumnal vegan comfort food as stew
This vegetable stew is a perfect dish after a long working day or an outdoor day in the cold. A great dish to dip your boiled potatoes or pieces of bread in: this will warm you up!
Even more easy on the table? Then check out these recipes
- Easy and cheap: vegan curry recipe with chickpeas.
- Easy and quick: the tastiest stir-fried vegetables.
- Easy casserole: fennel dish with potatoes.
Photo credits: Anne van Twillert.
