Vegan Mushroom Stew over Mashed Potatoes (Hearty, Comforting & SO Good!)

I’m going to be straight with you—I didn’t grow up thinking vegan food could be this satisfying. But then I made this Vegan Mushroom Stew on a cold Sunday afternoon, and everything I thought I knew about plant-based cooking went out the window.

The mushrooms get this deep, rich, almost beefy flavor that’s honestly shocking. Combined with the creamy mashed potatoes underneath, it’s the kind of meal that warms you from the inside out. My meat-loving family had seconds without even realizing it was vegan.

This is comfort food that happens to be plant-based, not plant-based food pretending to be comfort. And honestly? That’s exactly what makes it so good.

Why You’ll Love This Recipe

Seriously Hearty & Satisfying – This isn’t some sad, watery vegetable soup. This is thick, chunky, stick-to-your-ribs stew that fills you up and keeps you full. The mushrooms have this substantial, meaty texture that makes the whole dish incredibly satisfying. Even hardcore carnivores won’t miss the meat here.

Rich Umami Flavor Without Meat – Here’s the magic: mushrooms, tomato paste, soy sauce, and red wine create this deep, savory complexity that rivals any beef stew. That umami bomb is what makes people do a double-take when you tell them there’s no meat. It’s all about layering flavors, and this recipe nails it.

Ultimate Comfort Food – Creamy mashed potatoes topped with rich, savory stew? Come on. This is the kind of meal you make when you need a hug in food form. Perfect for cold nights, rainy days, or honestly any time you need something cozy and comforting.

Healthier Than Traditional Stew – You’re getting all the comfort without the heavy feeling. Lower in saturated fat, packed with fiber and nutrients from the vegetables and mushrooms, but still tastes indulgent. IMO, this is how healthy eating should feel—satisfying, not restrictive.

Makes Incredible Leftovers – The stew actually gets better after a day or two in the fridge. The flavors deepen and meld together overnight. Make a big batch on Sunday and you’ve got lunches and dinners sorted for half the week. Plus, it freezes beautifully.

Impressive for Guests – Serve this at a dinner party and watch everyone be genuinely impressed. It looks beautiful, tastes incredible, and the fact that it’s vegan becomes a cool bonus rather than a limitation. I’ve converted more than a few skeptics with this recipe.

Ingredients with Key Notes

For the Mushroom Stew:

• 2 lbs mixed mushrooms (cremini, shiitake, portobello), roughly chopped – Variety is key for depth.
• 3 tablespoons olive oil – Or use vegetable broth for oil-free.
• 1 large onion, diced – Yellow or white works best.
• 3 carrots, peeled and chopped into chunks – Adds natural sweetness.
• 3 celery stalks, chopped – Classic stew base.
• 4 cloves garlic, minced – Fresh only, please.
• 3 tablespoons tomato paste – Concentrates flavor and adds color.
• 3 tablespoons all-purpose flour (or gluten-free flour) – For thickening.
• 1 cup red wine – Use something decent; it matters here.
• 4 cups vegetable broth – Low-sodium preferred.
• 2 tablespoons soy sauce or tamari – The umami secret weapon.
• 2 bay leaves – Don’t skip these.
• 2 teaspoons fresh thyme (or 1 tsp dried) – Earthy and perfect.
• 1 teaspoon smoked paprika – Adds depth and a hint of smokiness.
• 2 tablespoons balsamic vinegar – Brightens and balances everything.
• Salt and black pepper to taste
• Fresh parsley for garnish

For the Mashed Potatoes:

• 3 lbs Yukon Gold or Russet potatoes – Yukon Gold are naturally creamier.
• ½ cup plant-based milk (unsweetened almond, oat, or soy) – Warm it first.
• ¼ cup vegan butter – I like Earth Balance or Miyoko’s.
• Salt and white pepper to taste
• 2 tablespoons nutritional yeast (optional) – Adds a subtle cheesy flavor.

Key Notes:

Mushroom Mix: Use a variety for the best flavor. Cremini (baby bella) give you that hearty base, shiitake add serious umami, and portobello brings richness. You could use all of one type if needed, but mixing creates complexity that makes this stew special.

Chopping Size: Cut your mushrooms into bite-sized chunks, not too small. They’ll shrink as they cook, and you want substantial pieces in your stew. Same goes for the carrots and celery—chunky is good here.

Wine Matters: You don’t need expensive wine, but use something you’d actually drink. The flavor concentrates as it cooks, so bad wine will taste bad in your stew. If you’re avoiding alcohol, use extra vegetable broth plus 2 tablespoons of balsamic vinegar.

Soy Sauce Magic: This is what gives the stew that deep, savory, almost meaty flavor. Use regular soy sauce or tamari if you need it gluten-free. Coconut aminos work too but are slightly sweeter.

Potato Choice: Yukon Golds make naturally creamy mashed potatoes. Russets get fluffier but need more liquid. Either works—it’s really about what texture you prefer.

Step-by-Step Instructions

Making the Mushroom Stew:

Step 1: Prep Your Ingredients

Roughly chop all your mushrooms into bite-sized pieces. Dice the onion, chop the carrots and celery into chunks, and mince the garlic. Having everything prepped before you start cooking makes this so much smoother.

Step 2: Brown the Mushrooms

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Add half the mushrooms (don’t overcrowd) and let them sit undisturbed for 4-5 minutes. This is crucial—you want them to develop that deep golden-brown color. Stir and cook another 3-4 minutes. Remove and repeat with the remaining mushrooms. Set all mushrooms aside.

Step 3: Sauté the Vegetables

In the same pot, add the remaining tablespoon of oil. Add the onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the garlic and cook for another minute until fragrant.

Step 4: Add Tomato Paste and Flour

Push the vegetables to one side of the pot and add the tomato paste to the empty space. Let it cook for 1-2 minutes, stirring it around—this caramelizes it and deepens the flavor. Then sprinkle the flour over everything and stir well, coating all the vegetables. Cook for another minute to eliminate that raw flour taste.

Step 5: Deglaze with Wine

Pour in the red wine and use your wooden spoon to scrape up all those beautiful brown bits from the bottom of the pot. This is liquid gold—don’t leave any behind. Let the wine simmer for 3-4 minutes until it’s reduced by about half.

Step 6: Add Broth and Simmer

Return the browned mushrooms to the pot along with the vegetable broth, soy sauce, bay leaves, thyme, and smoked paprika. Stir everything together and bring to a boil. Then reduce heat to low, partially cover, and simmer for 30-35 minutes, stirring occasionally. The stew should thicken and the flavors should meld beautifully.

Step 7: Finish the Stew

Remove the bay leaves. Stir in the balsamic vinegar—this brightens everything and adds that final layer of flavor. Taste and adjust seasoning with salt and pepper. If it’s too thick, add a splash of broth. If it’s too thin, simmer uncovered for a few more minutes.

Making the Mashed Potatoes:

Step 1: Boil the Potatoes

While your stew is simmering, peel and cut your potatoes into large chunks (about 2 inches). Place them in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender.

Step 2: Mash to Perfection

Drain the potatoes well and return them to the hot pot (the residual heat helps dry them out). Warm your plant-based milk in the microwave for 30 seconds. Add the vegan butter to the hot potatoes and mash until smooth. Gradually add the warm milk, mashing as you go, until you reach your desired consistency.

Step 3: Season

Season generously with salt and white pepper (white pepper keeps them looking pristine, but black works too). Stir in nutritional yeast if using—it adds this subtle savory depth that’s really good. Taste and adjust seasoning.

Pro tip: For extra-fluffy mashed potatoes, use a potato ricer instead of a masher. But honestly, rustic lumpy mashed potatoes are great too. Don’t overthink it.

Serving Suggestions

Classic Style – Spoon a generous portion of creamy mashed potatoes into a wide, shallow bowl. Ladle the mushroom stew over the top, letting it pool around the potatoes. Garnish with fresh parsley and maybe a crack of black pepper. This is comfort food at its absolute finest.

With Crusty Bread – Serve the stew in bowls with the mashed potatoes on the side and add some crusty sourdough or French bread for dipping. You’ll want something to soak up every last drop of that rich gravy.

Over Rice or Polenta – The stew is versatile enough to serve over other bases. Brown rice, quinoa, or creamy polenta all work beautifully. The mashed potatoes are traditional, but don’t feel locked in.

As Pot Pie Filling – Use this stew as the filling for a vegan pot pie. Top with puff pastry or biscuits and bake until golden. It’s next-level comfort food that’ll impress anyone.

Meal Prep Bowls – Portion the stew and mashed potatoes into separate containers for easy reheating throughout the week. Add some steamed greens and you’ve got a complete, balanced meal ready to go.

For a Crowd – This recipe easily doubles or triples. Make a huge batch for potlucks, holidays, or when you’re feeding vegan and non-vegan guests together. Everyone will be happy.

Storage Tips

Refrigerator: Store the stew and mashed potatoes separately in airtight containers for up to 5 days. The stew actually improves in flavor after a day or two. The mashed potatoes will thicken up, but that’s easily fixed when reheating.

Reheating Stew: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable broth if it’s too thick. Microwave works too—heat in 2-minute intervals, stirring between, until hot throughout.

Reheating Mashed Potatoes: Add a splash of plant-based milk and reheat in the microwave or on the stovetop, stirring until smooth and creamy again. They might need a bit more salt after reheating.

Freezer-Friendly: The stew freezes beautifully for up to 3 months. Let it cool completely, then freeze in portions. Thaw overnight in the fridge before reheating. The mashed potatoes don’t freeze as well—they can get grainy. Better to make them fresh or store in the fridge for up to 4 days.

Make-Ahead Strategy: Make the stew 1-2 days in advance—the flavors only get better. Make the mashed potatoes fresh on the day you’re serving, or make them up to 2 days ahead and reheat gently with extra plant milk.

Pro Storage Tip: If you know you’ll have leftovers, intentionally under-season slightly. You can always add more salt when reheating, but you can’t take it away. Flavors concentrate in the fridge.

Final Thoughts

Look, I know “vegan stew” might not sound like the most exciting thing in the world. But this recipe changed my mind about what plant-based food could be. It’s not trying to be something it’s not—it’s just genuinely good food that happens to be vegan.

The mushrooms bring this incredible depth, the vegetables add sweetness and texture, and that creamy mashed potato base? Come on. It’s the kind of meal that makes you forget it’s cold outside, forget you had a rough day, forget everything except how good this tastes.

Make this on a Sunday. Make enough for leftovers. Thank me later when you’re reheating it for lunch and your coworkers are jealous. This is the good stuff right here.

Happy cooking!
Kip