Menu Enter a recipe name, ingredient, keyword...

Mushroom and Sweet Potato Stew (Vegan)



Google Ads
Rate this recipe 4.3/5 (32 Votes)


  • 1 large sweet yellow onion, quartered and thickly sliced
  • 4 large cloves garlic, minced
  • 3 medium carrots, sliced
  • 12 oz. portobello mushrooms, sliced
  • 1 cup dry red wine
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. sweet paprika
  • 1/2 tsp. ground fennel
  • fresh black pepper
  • 3 cups low-sodium vegetable broth
  • 1 1/2 pounds white sweet potato, cubed
  • 1/2 cup water
  • 1/4 cup 100% whole grain spelt flour
  • 2 tbsp. low-sodium tomato paste
  • fresh parsley, chopped (optional garnish)


Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from


Step 1

1. Add a splash of low-sodium vegetable broth to a saucepan and saute onion and garlic until tender, a few minutes. Add carrots and mushrooms and saute a few more minutes until mushrooms are beginning to lose their moisture.

2. Add wine, rosemary, thyme, paprika, fennel, pepper and vegetable broth. Bring to a boil, then add in sweet potato. Bring to a boil, then cover and cook on medium-low heat until the sweet potatoes are fork tender, about 15 min.

3. Using a fork, mix together water and flour until no lumps remain. Slowly pour the flour mixture into the stew, stirring continually. Add in tomato paste and stir. Cook a few more minutes until tomato paste is fully dissolved and the stew thickens and is smooth. Serve topped with fresh parsley, if desired.


You'll also love

Review this recipe

Cheesy Potato Bake Grilled Cola-glazed Pork Chops with Apple & Potato Mash