We cook this potato and mushroom stew as a substitute for the traditional potato dish with sausages. You can find the meat version of the recipe here. Potatoes, in case you didn’t know, are rich in vitamins and minerals such as Vitamin C, B5, potassium, and magnesium. Not to mention, the myth that these vegetables lead to weight gain is a false one. Admittedly, fried potatoes in oil aren’t as healthy, especially if the oil is not fresh and has been reused. But let’s get back to our recipe— we hope you enjoy it and leave us comments with your tips and feedback. Thank you in advance, and let’s see together what this is all about!
Potato and Mushroom Stew (Vegan Recipe)
This potato and mushroom stew is a delicious vegan dish that serves as a healthy alternative to traditional potato and sausage meals. Packed with essential vitamins and minerals, including Vitamin C, B5, potassium, and magnesium, potatoes offer a nutritious base. The recipe is simple to prepare, and it's a comforting, flavorful meal that pairs wonderfully with pickles.
Easy
Equipment
1 pot
1 pan
1 kitchen knife
1 wooden spoon
Ingredients
1 kg potatoes- 300 g mushrooms fresh or canned
- 1 onion
- 3 tbsp tomato paste or 1 cup tomato juice
- 3 tbsp sunflower oil or olive oil
- 1/2 bunch green parsley
- 1/2 tsp salt to taste
Instructions
- Peel, wash, and cut the potatoes into cubes.If using fresh mushrooms, rinse them thoroughly and chop them into smaller pieces. For canned mushrooms, drain and rinse them.Finely chop the onion.
- Heat the vegetable oil in a frying pan over medium heat.Add the chopped onion and sauté until translucent.Stir in the mushrooms and a pinch of salt, then cover with a lid and cook on low heat for a few minutes.
- Add 2–3 tablespoons of tomato paste (or tomato sauce) to the pan. Mix well to coat the mushrooms and onions.
- Transfer the mushroom mixture to a medium-sized pot.Add the diced potatoes and enough water to cover them.Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 30–45 minutes, or until the potatoes are tender but not falling apart.
- Turn off the heat and sprinkle the stew with freshly chopped parsley.Cover the pot and let it sit for a few minutes to allow the flavors to meld.
- Serve the stew warm with your favorite pickles (such as cucumbers, peppers, or watermelon).Enjoy!
Notes
Pro Tips
- For extra flavor, use vegetable stock instead of water.
- Avoid overcooking the potatoes to maintain their texture.
- Add your favorite spices, such as smoked paprika or thyme, for a unique twist.
Invitation to Engage
We hope you enjoy this cozy and flavorful potato and mushroom stew! If you try it, please leave a comment below with your thoughts, suggestions, or tips. Your feedback helps us improve and inspires others to try this recipe. Bon appétit!Nutrition
Calories: 218kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 6gSodium: 277mgPotassium: 996mgFiber: 5gSugar: 4gVitamin A: 528IUVitamin C: 43mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!
