30 minute Vegan Mushroom Stew. Savory, flavorful, and easy to make. Loaded with hearty mushrooms, tender carrots, and paired with creamy mashed potatoes. Such a satisfying meal that your whole family will love.

What kind of foods have you been craving while in quarantine? For me, it has been comfort food. Although it has been warm out, with this pandemic we have been spending all of our days inside bundled up. Which has made me want to eat warm and cozy foods.  

This mushroom stew is gluten-free, dairy-free, and nut free. If you follow a gluten-free diet just make sure to substitute the all-purpose flour for gluten-free flour and soy sauce for coconut aminos or tamari. I served this Mushroom Stew with creamy mashed potatoes. However, it will also taste wonderful paired with rice, quinoa or polenta. Of course, use what you have in your pantry!

This stew tasted wonderful as is but decided to add additional carrots to this Mushroom Stew. You can get creative when it comes to adding vegetables and use what you have in your pantry or refrigerator. Other vegetables that I would recommend adding are …

  • Peas
  • Green Beans
  • Potatoes
  • Celery

The only thing you will want to do is make sure you add the veggies to the stew at the right time so they don’t over or under cook. For example, if you add potatoes you would want to add them to the stew at the same time as the onions since the potatoes will take longer to cook. 

I paired my Mushroom Stew with these simple and easy mashed potatoes. I decided not to add a lot to them since the Mushroom Stew already packs a ton of flavor. 


  • For these mashed potatoes I used russet potatoes but yukon gold potatoes will also be great to use as well.
  • Scrub and clean your potatoes removing all the dirt.
  • Peel the potatoes, removing the skin. I decided to peel half my potatoes leaving some skin on. Potato skins have a lot of nutrients so I like to leave some of it on. For a creamier mashed potatoes remove all potato skins. 
  • Cut potatoes into cubes. Place them in a large pot of salted water. Heat pot over high heat and bring potatoes to a boil. 
  • Boil potatoes for 15-20 minutes or until fork tender. 
  • Drain potatoes and place them in a large bowl. Using a hand masher mash your potatoes to your desired consistency. For a creamer mashed potatoes use an immersion blender or a hand mixer on medium speed.
  • Add 2-3 tablespoons of milk and butter and mix. Season with salt, pepper, and garlic pepper. Taste and adjust with additional butter and seasoning. 

This Mushroom Stew is: 







When you make this Mushroom Stew I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Mushroom Stew

  • Servings: 4
  • Difficulty: easy
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Loaded with hearty mushrooms, tender carrots, and paired with creamy mashed potatoes. Such a satisfying meal that your whole family will love.


  • 1 large white onion, chopped
  • 1 cup carrots, I used baby carrots, or large carrots peeled and chopped
  • 1 Tbsp filtered water, substitute with olive oil
  • 2 packages of (8 ounce) mushroom, white or baby bella.
  • 3 cloves garlic powder, chopped finely
  • 2 Tbsp tomato paste
  • 2 Tbsp gluten-free soy sauce or tamari
  • ⅓ cup all- purpose flour, substitute for gluten-free flour
  • ⅓ cup dairy-free butter
  • 3 cups of veggie broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried oregano
  • 1/2 tsp dried thyme


  1. Heat a large pot or pan on medium heat. Once hot, add the onions, water, and salt. Cook for 5 minutes or until the onions are translucent. Remove the onions from the pan and place them in a bowl.
  2. Add the garlic, mushrooms, and carrots to the pan and mix. Cook for 5-7 minutes or until the mushrooms start to let out liquid. Pour the cooked onions back to the pan and mix.
  3. Combine the butter to the pan. Once the butter has melted, slowly stir in the flour covering the vegetables. If the flour sticks to the bottom of the pan, just scrap it up using your spatula or spoon.
  4. Slowly add the tomato paste, soy sauce, veggie broth, pepper, oregano, thyme, and mix well.
  5. Reduce heat to medium low and simmer for 5-10 minutes, stirring occasionally. Taste stew and adjust seasonings (salt, pepper, thyme) as needed.
  6. Serve stew over creamy mashed potatoes or warm rice.
  7. Leftovers can be kept in the refrigerator in an airtight container for 3 days.

Make it Your Own

  • As your stew cools it will slowly start to thicken up. If it gets too thick warm it up and add additional veggie broth to thin.
  • Want to add additional vegetables to your stew? Others that I recommend include, celery, peas, green beans, and potatoes.
  • Check out how I made my simple yet creamy mashed potatoes in this blog under, “how to make creamy mashed potatoes”.

9 comments on “Mushroom Stew

  1. This looks delicious, and I can totally see it with peas!

  2. Thank you for the recipe, looks delicious 😋!
    I was wondering if we can substitute the vegan butter with olive oil?


  3. I tried this with some celery I needed to use up and this was delicious! I served it over mashed potatoes and even my non-vegan family members enjoyed it very much. This will be a good side dish for thanksgiving this year to smear over biscuits and potatoes! Thank you so much for sharing, next time I will have to make a double batch!

  4. This recipe was really good! I have been transitioning my family to a vegan lifestyle and this is one of those meals where they didn’t even miss the meat! I used to love cooking from scratch but my health has made that pretty difficult and this recipe was really quick which I appreciated. Thanks, Marissa!

  5. I made this last night. Mine didn’t reduce so much, so it was a bit soupy. But it was still good! I served this over mashed potatoes. Thank you!

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