Carrot & Mushroom Stew

This stew is simply delicious and perfect served alongside hot mashed potatoes and some steamed chard or spinach – or any other greens of your choice.  May also be served with plain white rice.  Very easy to make, and most impressive with its rich, more-ish flavours.

Serves approximately 3 portions.

INGREDIENTS
3 large carrots, chopped into medium pieces
2 to 3 cloves garlic, crushed
18 medium sized mushrooms cut into 4 pieces (remove their necks)
a tiny bit of olive oil
salt to taste
¼ tsp ground black pepper
1 Mushroom stock cube, chopped ( I recommend Kallo)
1 tsp brown miso
1 tsp dark brown sugar 
2 tsp soya sauce
½ cup raw cashew nuts (or 1 cup vegan cream)
2 cups water (use only 1 cup of water if using vegan cream)
finely chopped fresh parsley, for garnishing

METHOD
1. Heat a little oil in a medium sized saucepan, and gently sauté your mushrooms and carrots together until the mushrooms soften.

2. Then add your mushroom cube, stir with a wooden spoon, then stir in you rmiso and add your garlic.  By this time the mushrooms would have yielded their juices.

3. Now add the remaining ingredients except for the parsley, cashew nuts and water.  Cover, and cook on a low heat until the carrots soften – which usually take around 20-30 minutes. Do uncover, stir, and test the carrots frequently during this time.

4. In the meantime, process the nuts with the water.  When all is smooth, begin to add the cashew mixture to the stew, a little at a time.  Stir until it thickens, and serve garnished with parsley.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to scroll down to the bottom of this page and leave us a constructive comment.

suitable for vegans, vegetarians and meat-eaters alike

 
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20 Comments

  1. Sounds amazing, I can’t wait to make this!!

     
  2. Sherrie Hi there, hope you enjoy this recipe, let me know how it goes !

     
  3. Looks amazing! Thank you for sharing your recipe with us. Will try to make it soon! Mmm….

     
  4. Can’t wait to make this next week. Love vegan recipes without flour or sugar though. If I eliminate the sugar does it make a difference. Also,is soya sauce soy sauce?

     
  5. Hi Jo, you’re welcome. Let me know how it goes when you’ve made it ! Enjoy !

     
  6. Iani Hi there. No flour in this dish, and as for sugar, you may use a little agave, or any natural sweetener such as date syrup or coconut sugar. I wouldn’t eliminate it, as the dish is so savoury just a touch of natural sweetness consolidates the ingredients beautifully. The amount is so little that it all but gets lost in one portion.

     
  7. This sounds delicious Miriam, I’ll try it, thanks. I’ve never used miso. What is it used for please? Flavouring, thickening…..?

     
  8. Hi there Marthese, miso is a wonderful ingredient and full of amazing flavour that can be used for many dishes. Think of it as a rich savoury stock cube – 1 teaspoon of it goes a long way. Sold in health food stores as well as Asian supermarkets. Once open place in a tupperware and refrigerate – it should last you some months. Once you have made this dish let me know how it goes.

     
  9. Had this tonight on a bed of potato and parsnip mash. Yummy!

     
  10. Hi Michelle, glad you made and enjoyed it, thanks for your feedback. Look forward to your future comments on my blog !

     
  11. Looks lovely, worth a try ☺️

     
  12. Hi David, hope you make and enjoy this stew !

     
  13. I made this yesterday, it was the first of your recipes I’ve tried, and my husband said it was GREAT! I will definitely be adding it into our rotation. Mine cooked down into a gravy, which was honestly great over the mashed potatoes. Alongside, I also had lightly cooked baby greens, and Ayocote Morado beans from Rancho Gordo. It was very filling!

     
  14. Hi there Sherry and welcome to my blog. I am delighted to hear that you made and enjoyed this recipe together with your husband. Perfect on mash and also works on top of rice, or with some garlic bread. I look forward to your future comments on my blog ! Cheers.

     
  15. It looks like something was changed with this page, because I cannot see any ingredients listed after the Mushroom Stock Cube. It ends at “(I recommend..”
    I’m sure it’s a glitch, but wanted you to know asap. Meanwhile, the items that I just bought from the grocery store for this recipe will have to wait a bit. Can’t wait to try this!

     
  16. Hi Elisabeth, thanks for pointing this out. It has been restored now, so you can go ahead and make it. Let me know how it goes ! Cheers & Enjoy !

     
  17. Thank you Miriam! Pinned it to make it as soon as possible (I’m just missing cashews or soy cream).

     
  18. Hi Francesca, hope you make and enjoy it soon. I’m sure you will be fulfilling your tastebuds with this rich creamy sauce – good choice, cheers !

     
  19. Do I just process the cashews with water in a blender?

     
  20. Hi there Kris, yes, you process them until you are left with a rich creamy consistency. Hope you make and enjoy it.

     

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