This hearty stew is perfect for winter; it’s warm, thick, and nutritious. What could be for satisfying? This vegan stew won’t leave you wanting.
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My mum always used to say that mushrooms are meat for vegetarians. We know now that mushroom don’t offer the same level of protein (or cholesterol *wink*) they are loaded with nutrients.
Mushroom are a great source of Vitamin D, much needed in these times, and are high in water.
. It thickens well and has a great taste. I use it all the time for a quick and easy gravy. And obviously it’s vegan!
If you like this recipe, head over and check out a few of my other filling main meals.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
Hearty Vegan Gravy Stew
A delicious and filling stew.
Ingredients
- 1kg white potatoes, peel and chop
- 5 large carrots, peel and chop
- 500g Mushrooms, halved
- 2 large onions, chopped
- 1 cup vegetable stock
- 1 tin coconut milk (400ml)
- 1 tbsp garlic powder
- 2 tbsp gravy powder (I use Traditional Gravox)
- 3 tbsp mixed herbs
- 2 tsp smoked paprika
- a dash of Worcestershire Sauce
- salt and pepper to taste
Directions
Step 1: In a large sauce pot (on a high heat) mix vegetable stock, coconut milk, gravy powder, Worcestershire, and spices together. Whisks until smooth and that there are no lumps.
Step 2: Add the roughly chopped vegetables and mix through. Cover and leave on a medium heat. Stir every 10 mins to make sure in doesn’t burn to bottom of the pot. Cook for 60 mins.
Step 3: Serve and enjoy with crispy bread.
Plant Fueled Tucker 