This Mushroom & Potato Stew Is So Rich! Easy Vegan Dinner

This rich mushroom & potato stew is made with golden mushrooms, tender potatoes, vegetables, and a thick savory brown gravy. A simple, hearty vegan dinner that’s perfect for fall and colder days. 📌 Ingredients: 500g/18 oz button mushrooms 1 onion olive oil 1 carrot 2 celery stalks 1 clove garlic 1 tsp dried thyme 1 tsp oregano 2 tbsp tomato paste 2 tbsp flour 1000ml/about ⅔ cup water or vegetable broth 2 tbsp soy sauce 1 tbsp dijon mustard 500g/18 oz potatoes 1 bay leaf 100g/⅔ cup green peas 1 tbsp lemon juice freshly ground black pepper fresh parsley 👩‍🍳 How to make it: 1. Cook the mushrooms in a hot dry pan until they release their moisture and the liquid evaporates. Add oil and cook until deeply golden, then remove all the mushrooms and set aside. 2. In another pan, cook the onion, carrots, and celery for 6–7 minutes. Add garlic, thyme, rosemary, and tomato paste, then cook for another 1–2 minutes. 3. Stir in the flour, then pour in 150 ml water or vegetable broth. Add the soy sauce and Dijon mustard and mix well. 4. Add the potatoes, green peas, and the remaining 850 ml water or vegetable broth. Add the bay leaf and simmer until the potatoes are tender. 5. Return the mushrooms and cook for a few more minutes until the gravy becomes thick and glossy. 6. Finish with fresh lemon juice, black pepper, parsley, and salt to taste. Serve hot with crispy bread on the side. 💬 Would you try this mushroom & potato stew? Let me know in the comments! ✅ Feel free to make it your own — add your favorite herbs and spices! 😊 See you in the next recipe! 🥰 Let’s keep cooking simple, delicious vegan food together!