A simple stew is the perfect dish for a cold winter’s day. You can make a dish like that on any other day of the year, of course, but during the colder months you simply get more out of it. A stew like this Vegan Mushroom & Beans Stew will warm you from the inside. It’s also delicious, of course. No matter what season we’re in right now. ;)
Stews are often made with meat or sausages – my grandma made a killer stew with potatoes and sausages. So good! I also tend to use meat for my stews, but you can also make a tasty stew without meat or chicken. The base of a stew is typically a lot of veggies anyway, so sticking to veggies only is not that that far out. Veggies, mushrooms, and beans have so much flavor when prepared properly!
This stew works without plant-based products only – no meat, no dairy. Instead of butter or lard, which some might use for frying, you can simply use olive oil or another vegetable frying oil. That’s all you might have to adjust to your regular cooking habits. Well, almost. You should also make sure the veggie stock and the wine are vegan if that is important for you or someone you are cooking with. Both of these ingredients are not always vegan. The rest should be all fine and vegan by default. Unless you use carnivorous mushrooms… just kidding! ;P
About those mushrooms – I love to use them as a »meat substitute« in my meatless dishes. Properly fried/browned, they not only give you similar flavors to meat, the texture is also somewhat similar. When chopping mushrooms finely, you get a texture similar to that of minced meat. Similar size and similar bite. ;)
Because of that, I cut the mushrooms in this recipe differently. One part of the mushrooms stay quite big (for the looks) and the rest is finely diced to get the right texture. Also, the finer you dice the mushrooms, the larger is the surface area and the more they can brown and develop flavors. Win-win! ;P
Apart from that, there’s not much more to tell you about the stew. Simply roast everything properly and in order listed. You can take your time here. The longer you fry the mushrooms and veggies, the more flavors will develop. You shouldn’t overdo it, of course. Once the veggies are black, they will no longer taste good. Just sayin’. ;P
Once the wine, veggie stock, and tomatoes are in the pot, it’s time to wait. The stew should really simmer for about 1 1/2 hours, so all the ingredients can get to know each other well and the flavors can develop properly. Some veggies will get very soft due to the long cooking time, but the mushrooms will get better with every minute. ;P The white beans are added at the end for even more texture…
Looking for more (vegan) stews like this one here? Well… we got more for you, of course! Our delicious Lentil & Potato Stew (vegan) is an absolute delight and very tasty. No animals have been harmed to make that stew. If you don’t mind more liquid in your bowl, you might want to try our Vegan Minestrone with Swiss Chard. Equally delicious and easy to prepare!
INGREDIENTS / ZUTATEN
(4-5 servings)
some olive oil for frying
28 oz. (800g) mushrooms, sliced
1/2 tbsp. cornflour (optional)
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 celery stalk, finely diced
1 large carrot, finely chopped
1 large leek, in rings
1/2 cup (120ml) dry red wine
1 1/2 cups (360ml) veggie stock
1 can (14 oz./400g) chunky tomatoes
2 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. cayenne pepper
1 bay leaf
salt, pepper
1 can (14 oz./400g) white beans, drained
(4-5 Portionen)
etwas Olivenöl zum Anbraten
800g Champignons, aufgeteilt
1/2 EL Speisestärke (optional)
1 große Zwiebel, fein gehackt
2 Knoblauchzehen, fein gehackt
1 Stangensellerie, fein gewürfelt
1 große Karotte, fein gehackt
1 großer Lauch, in Ringen
120ml trockener Rotwein
360ml Gemüsebrühe
1 Dose (400g) stückige Tomaten
2 TL Oregano
1 TL Thymian
1/2 TL Cayennepfeffer
1 Lorbeerblatt
Salz, Pfeffer
1 Dose (400g) weiße Bohnen, abgetropft
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the veggies and mushrooms. Clean the mushrooms well and remove any dry parts. Cut about 1/3 of the mushrooms into fine cubes, and half or quarter the rest. Small mushrooms can also be used as a whole. Peel and finely chop the onion and garlic. Clean the celery stalk and carrot and cut into fine cubes. Cut the leek into rings and rinse well with water to remove any sand between the layers, then drain. Set aside.
2. Heat up a large Dutch oven (or pot with a lid) and add some olive oil. Add the large mushroom pieces and fry/roast from all sides until nicely browned. If necessary, add some more oil. The mushrooms should lose a lot of volume – this takes about 4-5 minutes. Remove and set aside. Add more oil if needed, then add the diced mushrooms and fry/roast until nicely browned. The diced mushrooms will lose even more volume and water, so the process can take a little longer – about 8-10 minutes. If there is a lot of liquid in the pot, you can add a little cornstarch to speed up the process a little (optional). Remove the browned mushrooms and set aside with the already browned mushrooms.
3. Add a bit more oil to the Dutch oven/pot for one last time (if required) and sauté the onions and garlic until soft and glossy. Add the diced celery and carrot and sauté as well for 2-3 minutes, stirring often. Next, add the leek and return all the mushrooms to the pan and cook for 4-5 minutes, stirring frequently.
4. Deglaze the veggies and mushrooms with the red wine and allow the wine to reduce a little, then add the veggie stock and the chunky tomatoes. Add the dried oregano, thyme, cayenne pepper, and bay leaf, and season well with salt and pepper. Reduce the heat, cover the Dutch oven/pot with a lid, and let simmer for about 90 minutes. Stir from time to time.
5. Drain the beans, add to the Dutch oven/pot, and mix in. Let the stew simmer for another 30 minutes or so. The liquid of the stew should have thickened quite a bit and should be bubbling nicely. If the stew still seems too thin, thicken the liquid with a little flour (optional). Serve the stew with some toasted bread, rice, or pasta.
1. Als Erstes das Gemüse und die Pilze vorbereiten. Die Champignons gut säubern und trockene Teile entfernen. Etwa 1/3 der Pilze in feine Würfel schneiden, den Rest halbieren oder vierteln – kleine Pilze können auch ganz verwendet werden. Die Zwiebel und den Knoblauch schälen und fein hacken. Stangensellerie und Karotte säubern (bzw. schälen) und in feine Würfel schneiden. Den Lauch in Ringe schneiden und gut wässern bzw. spülen, damit Sand zwischen den Schichten entfernt wird, dann abtropfen lassen.
2. In einem großen, gusseisernen Topf (o.ä.) ein wenig Olivenöl erhitzen und die größeren Pilze/Pilzstücke darin anbraten/anrösten, bis sie ordentlich Volumen verloren haben und schön gebräunt sind – etwa 4-5 Minuten. Aus dem Topf nehmen und zur Seite stellen. Noch einmal etwas Öl in den Topf geben und erhitzen, dann die fein gewürfelten Pilze dazugeben und anbraten. Auch hier verlieren die Pilze ordentlich an Volumen und sollten etwas angebräunt werden. Die klein geschnittenen Pilze verlieren allerdings sehr viel Flüssigkeit, deshalb kann der Prozess etwas länger dauern – etwa 8-10 Minuten. Mit ein wenig Speisestärke kann man die Flüssigkeit binden und den Prozess etwas beschleunigen (optional). Die angebratenen Pilze ebenfalls aus dem Topf nehmen und mit den bereits angebratenen Pilzen zur Seite stellen.
3. Ein letztes Mal etwas Öl in den Topf geben (falls notwendig) und dann die Zwiebeln und den Knoblauch glasig andünsten. Stangensellerie und Karotte dazugeben und unter ständigem Rühren 2-3 Minuten anbraten. Den abgetropften Lauch und die angebratenen Pilze zurück in den Topf geben und alles noch einmal etwa 4-5 Minuten unter häufigem Rühren anrösten lassen.
4. Das Gemüse und die Pilze mit dem Rotwein ablöschen und den Wein ein wenig einkochen lassen, dann Gemüsebrühe und stückige Tomaten in den Topf geben. Oregano, Thymian, Cayennepfeffer und Lorbeerblatt in den Topf dazugeben und ordentlich mit Salz und Pfeffer würzen. Die Hitzezufuhr reduzieren und den Topf mit einem Deckel schließen und alles für etwa 90 Minuten köcheln lassen. Zwischendurch immer wieder einmal umrühren.
5. Die Bohnen abtropfen lassen, dann in den Topf dazugeben und unterrühren – alles noch einmal etwa 30 Minuten köcheln lassen. Die Flüssigkeit im Topf sollte nun eingedickt sein und schön blubbern. Sollte der Eintopf noch zu dünn wirken, mit etwas Mehl andicken (optional). Eintopf mit etwas geröstetem Brot servieren. Schmeckt auch prima mit Reis oder Nudeln.
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Here is a version of the recipe you can print easily.
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Mushroom & Bean Stew (vegan)
- Prep Time: 00:20
- Cook Time: 02:30
- Total Time: 03:00
- Yield: 5 1x
- Category: Stew
- Cuisine: International
- Diet: Vegan
Description
This delicious vegan stew with mushrooms and beans is a great winter meal but can be enjoyed all year round. Your family will love it!
Ingredients
some olive oil for frying
28 oz. (800g) mushrooms, sliced
1/2 tbsp. cornflour (optional)
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 celery stalk, finely diced
1 large carrot, finely chopped
1 large leek, in rings
1/2 cup (120ml) dry red wine
1 1/2 cups (360ml) veggie stock
1 can (14 oz./400g) chunky tomatoes
2 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. cayenne pepper
1 bay leaf
salt, pepper
1 can (14 oz./400g) white beans, drained
Instructions
1. Start by preparing the veggies and mushrooms. Clean the mushrooms well and remove any dry parts. Cut about 1/3 of the mushrooms into fine cubes, and half or quarter the rest. Small mushrooms can also be used as a whole. Peel and finely chop the onion and garlic. Clean the celery stalk and carrot and cut into fine cubes. Cut the leek into rings and rinse well with water to remove any sand between the layers, then drain. Set aside.
2. Heat up a large Dutch oven (or pot with a lid) and add some olive oil. Add the large mushroom pieces and fry/roast from all sides until nicely browned. If necessary, add some more oil. The mushrooms should lose a lot of volume – this takes about 4-5 minutes. Remove and set aside. Add more oil if needed, then add the diced mushrooms and fry/roast until nicely browned. The diced mushrooms will lose even more volume and water, so the process can take a little longer – about 8-10 minutes. If there is a lot of liquid in the pot, you can add a little cornstarch to speed up the process a little (optional). Remove the browned mushrooms and set aside with the already browned mushrooms.
3. Add a bit more oil to the Dutch oven/pot for one last time (if required) and sauté the onions and garlic until soft and glossy. Add the diced celery and carrot and sauté as well for 2-3 minutes, stirring often. Next, add the leek and return all the mushrooms to the pan and cook for 4-5 minutes, stirring frequently.
4. Deglaze the veggies and mushrooms with the red wine and allow the wine to reduce a little, then add the veggie stock and the chunky tomatoes. Add the dried oregano, thyme, cayenne pepper, and bay leaf, and season well with salt and pepper. Reduce the heat, cover the Dutch oven/pot with a lid, and let simmer for about 90 minutes. Stir from time to time.
5. Drain the beans, add to the Dutch oven/pot, and mix in. Let the stew simmer for another 30 minutes or so. The liquid of the stew should have thickened quite a bit and should be bubbling nicely. If the stew still seems too thin, thicken the liquid with a little flour (optional). Serve the stew with some toasted bread, rice, or pasta.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
