This hearty vegan recipe for Belgian Portobello Mushroom Stew has comfort food written all over it. Based on a classic recipe from the great Jacques Pepin, Belgian beer provides the base for the stock with beefy mushrooms and chunks of vegetables. Serve with Mashed Potatoes or Rice Pilaf for a satisfying, plant-based dinner.

Enjoy this stew with Ultimate Vegan Smashed Potatoes, Herb Cauliflower Yukon Potato Mash, Parsnip Mash, over brown steamed rice or cooked quinoa or boiled whole grain pasta.

A Vegan-ized Version of a Jacques Pepin Recipe

This vegan version of Belgian Stew is a plant-based interpretation of the classic beef stew recipe from the great Jacques Pepin. I grew up watching chef Pepin on public television. Each Saturday morning, I would watch him diced celery, caramelize onions, and teach the world how to create delicious recipes.

One of my favorite Pepin lines came when he was showing us how to cut a pineapple. He would say “Now, don’t be cheap with your pineapple”, as he reiterated the importance of removing every little brown spiky bit from the rind.

Chef Katie’s Healthy Plant-Based Cooking Tips: 

Mushrooms and Gills Scoop out the gills of the mushrooms using a large spoon. The gills are full of water and have an uppetizing black color. Removing them will give you the ulitmate flavor for this healthy, hearty vegan stew

Plant-Based Stew: Cut your vegetables into large chunks. This will create hearty texture, essential for this meatless, vegan stew recipe

Beer and Cooking Wine : Use a good quality beer for this stew. As the alcohol cooks off, the true flavor of the beer will intensify. Avoid using any sort of “cooking beer” or “cooking wine” as these tend to be mostly salt and lacking in deep flavor. If you’re avoiding alcohol, simply swap out the beer for a teaspoon of Vegan Worcestershire. This condiment adds complex, rich flavors.

Knife-Glide Check for Doneness: The veggies are ready when they pass the “knife-glide” test. You should be able to easily pierce one and have it glide right off.

Hearty Belgian Vegan Portobello Mushroom Stew

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Hearty Vegan Belgian Portabello Mushroom Stew

This hearty vegan recipe for Belgian Portobello Mushroom Stew has comfort food written all over it. Based on a classic recipe from the great Jacques Pepin, Belgian beer provides the base for the stock with beefy mushrooms and chunks of vegetables. Serve with Mashed Potatoes or Rice Pilaf for a satisfying, plant-based dinner.

Course Dinner, Entree

Cuisine American, Belgian, French, Gluten-Free, Healthy, Stew, Vegan, Vegetarian

Keyword classic, comfort food, gluten-free, healthy, hearty, mushrooms, oil-free, Pepin, plant-based, vegan, vegetarian, wfpb

Total Time 30 minutes minutes

Servings 4

Calories 220kcal

Ingredients

• 5 oz. Portabella mushrooms de-gilled and cut into one-bite chunks
• 8 oz. cremini mushrooms cut into one-bite chunks
• 1 medium onion
• 3 medium carrot
• 2 tablespoons brown rice flour
• 1 cup Belgian-style pale ale
• 1 bouillon cube for Veggie or "Chick'n" Stock
• 2 cups water
• 2 bay leaves
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 1/2 cup frozen peas
• 1/4 teaspoon ground black pepper
• Salt optional, if needed
• Chopped chives for garnish

Instructions

To Prepare the Mushrooms:

• Scoop out the gills of the Portabella mushrooms. A large spoon is usually the best tool for this. Cut all of the mushrooms (Portobello and cremini) into one-bite chunks. Include the Portobello stems.

To Make the Stew:

• Preheat a large pot over high heat. Add the mushrooms in a single layer and leave alone.
• Let the mushrooms sear, about 2-3 minutes, on one side before stirring.
• Stir and continue to brown the mushrooms until they’ve released most of their liquid and are well-browned, about 10 minutes. While this happens, you can prepare the onion and carrot.
• Cut the onion into a large 1/2-inch dice
• Peel and cut carrots into 1/2-inch thick batons
• When the mushrooms are brown all over, add the carrots and onions and brown over high heat, 3-5 minutes, stirring often.
• When onions are brown around the edges, add the brown rice flour. Stir well and toast over the medium-high heat until there is no white visible.
• Add the beer. You can freeze whatever you don’t use and save for a future recipe.
• Use a wooden spoon to scrape up any bits on the bottom of the pan.
• Cook until most of the liquid is evaporated and alcohol burned off, about 1-2 minutes.
• Add the veggie bouillon, water, bay leaves, and thyme.
• Cover and reduce heat to a simmer.
• Simmer until carrots are tender, but not falling apart, about 8-10 minutes.
• They should easily slide on and off a paring knife.
• Once the carrots are tender, stir in frozen peas.
• Cook another 1-2 minutes, with the lid off. Season with salt and pepper.
• Garnish with chives and enjoy

Nutrition Facts

Amount Per Serving (1/4 recipe)

Shopping List

• Not-Beef + Not-Chick’n + Garden Veggie Edward & Sons Bouillon Cubes
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• Arrowhead Mills Organic Gluten-Free Brown Rice Flour
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• Dried Spanish Thyme Extra Fancy by Denver Spice
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