Mushroom Potato {Beef-less} Stew


Fact: I don’t deal well with cold weather.

You would never believe that I grew up in Upstate New York, where 12 inches of snow was a just a normal snowfall for us. In the past few years, I’ve moved further and further south (secretly to escape the cold), finally bringing me here to North Carolina, where our winters are beautifully mild! But of course, winter is still cold, even in the south. Which means I need a constant rotation of soup to keep me warm during these brutal winter months 🙂


Mushroom Potato {Beefless} Stew

Mushroom Potato {Beefless} Stew


This soup quickly became one of my favorite winter soups. It’s actually very simple to make, but I had never used this combination of ingredients in a soup before. The use of red wine, rosemary, and thyme, along with the chunky mushrooms and potatoes actually give this soup a beef stew-esque taste. I’m serious! It’s comforting, it’s savory, and it’s full of healthy ingredients to keep you full and your body satisfied. Serve it with some thick slices of bread and you’ve got yourself the perfect winter meal!


Mushroom Potato {Beefless} Stew


On another note, I am currently guest posting over at Morsels & Moonshine and am sharing the same recipe on her wonderful blog! Aileen was so sweet to ask me to guest post! Aileen recently co-hosted “A Vegan Holiday“, where a number of blogs (including pumpkin & peanut butter) shared their vegan holiday meals and treats via Instagram, Pinterest, and the blogging world. She focuses on whole foods and natural ingredients in her vegan recipes, but always uses some sort of boozy ingredient 🙂 I made sure to keep her tradition alive by adding some red wine into this recipe… and into my glass as I cooked!

Make sure you check out Morsels & Moonshine and drool over some of Aileen’s decadent vegan desserts!


Mushroom Potato {Beefless} Stew

Mushroom Potato {Beefless} Stew

Mushroom Potato {Beef-less} Stew, {vegan, gluten-free}

Serves 8-10
Cook time 40 minutes
Dietary Gluten Free, Vegan
Meal type Soup


  • 2 tbsp olive oil or Wegman’s Basting oil
  • 1 medium yellow onion, diced
  • 1 stalk of celery, chopped
  • 1 large carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 6 oz white button mushrooms, chopped
  • 2 Yukon gold potatoes, diced into ½ inch pieces
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • ½ tsp salt (or more to taste)
  • 2 tbsp soy sauce
  • 1 tbsp vegan worcestershire sauce
  • ¼ cup dry red wine
  • 6 cups low sodium vegetable broth
  • ¼ cup dry quinoa


Step 1
In a large pot, heat 2 tbsp of olive oil or basting oil. Add in diced onion and saute for 3-4 minutes. Once the onion starts to look tender, add in celery, carrots, and button mushrooms and cook for another 4-5 minutes.
Step 2
As the vegetables begin to soften, add in minced garlic, rosemary, thyme, and salt and pepper. Stir to mix all the vegetables and spices. Add in the soy sauce, worcestershire sauce, and red wine. Let the vegetables simmer in the spices and wine for 5-6 minutes.
Step 3
Last add in the potatoes, vegetable broth and quinoa. Stir and simmer for 20-30 minutes, or until all the flavors are combined and the potatoes are tender.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


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