Slow Cooker Vegan Mushroom Stew

This hearty Slow Cooker Vegan Mushroom Stew is a comforting and flavorful dish suitable for chilly nights. Filled with earthy mushrooms, tender vegetables, and aromatic herbs, this stew appeals to both vegans and non-vegans. The slow cooking method helps the flavors meld beautifully, creating a rich and savory stew that pairs well with crusty bread or fluffy rice. Whether you’re experienced in the kitchen or just starting out, this recipe is straightforward to prepare and offers delicious results.

Ingredients

• 1 pound cremini mushrooms, sliced
• 2 medium carrots, chopped
• 2 stalks celery, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 4 cups vegetable broth
• 1 cup quinoa
• 1 can (14 oz) diced tomatoes
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions

1. Combine the mushrooms, carrots, celery, onion, garlic, dried thyme, dried rosemary, vegetable broth, quinoa, diced tomatoes, soy sauce, and balsamic vinegar in a slow cooker.
2. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the vegetables are tender.
3. In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the stew during the last 30 minutes of cooking to thicken.
4. Taste and add salt and pepper if needed before serving.
5. Serve the stew with crusty bread or fluffy rice.

Keywords: Hearty, Earthy, Tender, Vegan, Mushroom

Spice Rack: Dried Thyme, Dried Rosemary

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