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Mushroom stew in black bowl
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Mushroom Stew

Course Soups
Cuisine Vegan
Keyword Mushroom Stew
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 232kcal
Author Drizzlemeskinny

Ingredients

  • ½ cup Soy Chunks
  • 1 tablespoon Olive Oil
  • 1 medium onion
  • 1 medium parsnip
  • 2 small carrots
  • 1 scallion chopped
  • 2 cloves garlic chopped
  • ½ lb oyster mushrooms
  • ½ lb white or brown button mushrooms
  • 1 tbsp spice mix (paprika, cumin, coriander seeds, sea salt)
  • ½ teaspoon ground black pepper
  • 1 cup tomato sauce
  • chili peppers optional to taste

Instructions

  • Re-hydrate soy chunks: Soak soy chunks in hot water for approximately 10 minutes. Once they have softened, drain and rinse with cold water; gently squeeze out excess liquid. Reserve. 
  • Heat olive oil in a large pot over medium-high flame. Once hot, sauté the onion for 3 to 4 minutes, until tender and translucent. 
  • hen, sauté the parsnip and carrots for 3 to 4 minutes more, until they are just tender. Add scallion, garlic, and mushrooms and continue cooking for 2 minutes more, stirring periodically. 
  • Add the other ingredients, including the prepared soy chunks and 1 cup of water; bring it to a simmer. Let your stew simmer, partially covered, for 35 to 40 minutes, until the sauce has slightly thickened and all ingredients are thoroughly cooked. 
  • Garnish with chopped scallions and chili peppers, if desired, and serve hot. Bon appétit!

Notes

  • Makes 4 servings 
  • 2 WW points per serving

Nutrition

Serving: 301g | Calories: 232kcal | Carbohydrates: 33.7g | Protein: 16.9g | Fat: 4.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.7g | Sodium: 957mg | Potassium: 1190mg | Fiber: 10.3g | Sugar: 13.6g | Vitamin A: 4841IU | Calcium: 84mg | Iron: 4.2mg