Vegan Mushroom and Walnut Stew

Vegan mushroom and walnut stew in a rustic bowl, with fresh bread and water with lemon on a wood-themed, elegant table setting.
Vegan Mushroom and Walnut Stew

Introduction

Today's lunch is a vibrant, woody-themed dish inspired by the earthy flavors of the forest. Our Vegan Mushroom and Walnut Stew captures the essence of a woodland feast with its rich, umami-packed mushrooms and hearty walnuts.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 300g cremini mushrooms, sliced
  • 150g shiitake mushrooms, sliced
  • 1/4 cup walnuts, roughly chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp soy sauce (or tamari for gluten-free option)
  • 1 tbsp balsamic vinegar
  • 3 cups vegetable broth
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic, sauté until translucent.
  3. Stir in all the mushrooms and cook until they begin to release their juices.
  4. Add the walnuts, carrots, and celery, and cook for another 5 minutes.
  5. Sprinkle in the thyme and rosemary, and stir well.
  6. Pour in the soy sauce, balsamic vinegar, and vegetable broth. Bring to a boil.
  7. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh parsley before serving.

Enjoy this comforting bowl of Vegan Mushroom and Walnut Stew, perfect for a nourishing lunch that connects you with the serene spirit of the forest. Serve hot with a side of freshly baked bread or over a bed of fluffy quinoa.

Nia

Additional Information
NutritionfactsCalories: 250 per serving, Fat: 15g, Carbohydrates: 20g, Protein: 8g 
Preparation Time45 minutes 
Allergy InformationContains nuts (walnuts), soy