Creamy Vegan Mushroom Stew
Introduction:
This Creamy Vegan Mushroom Stew is rich, hearty, and comforting — perfect for chilly evenings or when you want a plant-based meal that satisfies. Loaded with mixed mushrooms, carrots, and celery in a luscious coconut or cashew cream base, it’s both nutritious and full of flavor. Serve with crusty bread or over rice for a complete meal.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 500g mixed mushrooms (cremini, shiitake, portobello), sliced
- 2 carrots, diced
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can (400ml) coconut milk or 1 cup cashew cream
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)