This vegan mushroom “beef” stew is everything you want on a chilly day — rich, savory, and so satisfying.
The mushrooms bring that meaty texture, and the slow cooker does all the heavy lifting.
It’s the kind of meal that makes the whole house smell amazing and warms you up from the inside out.
Why I Love This Recipe
I grew up on classic beef stew, and this plant-based version gives me the same comfort without needing meat. It’s the kind of recipe I make when I want something cozy but nourishing.
- Hearty and filling with real depth of flavor
- Easy to prep and lets the Crockpot do the work
- Makes a big batch — perfect for leftovers
- Mushrooms give that meaty bite that really works
- Feels indulgent, but it’s made from simple whole foods
What You’ll Need
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 16 oz cremini mushrooms, quartered
- 3 medium carrots, sliced into thick rounds
- 3 medium Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
Ingredient
Pro Tips
- Brown the mushrooms first if you have time — it adds deeper flavor.
- Cut potatoes into large chunks so they don’t fall apart.
- Use low-sodium broth and adjust salt at the end.
- Make a double batch of the slurry for extra thickness if you like it rich.
- Let it rest 10 minutes before serving to thicken up.
Tools You’ll Need
- Crockpot or slow cooker
- Cutting board and knife
- Garlic press (optional)
- Small mixing bowl (for slurry)
- Wooden spoon or spatula
Substitutions and Variations
- Cremini mushrooms → white button or portobello
- Yukon Gold potatoes → red potatoes or peeled russets
- Vegan Worcestershire → balsamic vinegar for tang
- Cornstarch → arrowroot or flour slurry
- Add in peas or green beans at the end for extra veg
- Spice it up with a dash of hot sauce or red pepper flakes
Make Ahead Tips
Chop all the veggies and mix the broth and seasonings the night before. Store them in the fridge in separate containers. In the morning, just dump everything in the Crockpot and go.
Instructions
Step 1: Prep the Veggies
Dice 1 large yellow onion, mince 3 garlic cloves, quarter 16 oz cremini mushrooms, slice 3 carrots into thick rounds, and peel + chunk 3 Yukon Gold potatoes.
Step 2: Add Everything to the Crockpot
Add prepped onions, garlic, mushrooms, carrots, and potatoes to the Crockpot. Stir in 2 tablespoons tomato paste, 1 tablespoon soy sauce, 1 tablespoon vegan Worcestershire sauce, 1 teaspoon thyme, 1 teaspoon rosemary, ½ teaspoon smoked paprika, ¼ teaspoon black pepper, 1 teaspoon salt, and 4 cups vegetable broth. Stir well to combine.
Step 3: Slow Cook
Cover and cook on low for 6 to 7 hours or until vegetables are tender and flavors are rich.
Step 4: Thicken the Stew
In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry. Pour into the Crockpot and stir. Let cook uncovered on high for 15–20 minutes until thickened.
Step 5: Serve and Enjoy
Turn off heat and let stew sit for 10 minutes to finish thickening. Ladle into bowls and garnish with fresh thyme if desired.
Servings: 4–6
Cook Time: 6–7 hours on low + 20 min to thicken
Macros Per Serving (approx. for 6 servings)
- Calories: 280
- Protein: 7g
- Carbs: 36g
- Fat: 10g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Mushrooms are high in glutamates, which naturally boost umami — the savory, meaty flavor you usually get from beef. The tomato paste and soy sauce deepen the broth’s body, while slow cooking allows the starch from the potatoes to gently thicken the stew over time. The cornstarch slurry at the end locks in the perfect cozy texture.
Common Mistakes
- Undercutting the seasoning: Make sure to salt enough at the beginning — veggies need it.
- Using waxy potatoes: These can get gluey. Use Yukon Gold or Russet.
- Not mixing the slurry well: Clumps in your stew are no fun — whisk it smooth first.
- Skipping the resting step: The stew thickens and tastes better after 10 minutes.
- Overfilling the Crockpot: Leave room for bubbling.
What to Serve With
- Crusty sourdough or rustic bread
- A light side salad with vinaigrette
- Vegan mashed potatoes for double comfort
- Steamed green beans or roasted Brussels sprouts
FAQ
Can I make this on the stove instead?
Yes! Simmer everything in a large pot for about 45–60 minutes, then stir in the slurry and cook uncovered until thickened.
Can I freeze it?
Absolutely. Let it cool fully, then freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.
Can I use other mushrooms?
Totally. Try a mix of portobello, shiitake, or oyster mushrooms for more texture and flavor.
Do I have to peel the potatoes?
Not at all — just wash them well. Leaving the skin adds extra fiber.
Leftovers and Storage
Let leftovers cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave until hot. You can also freeze for longer storage — just thaw and stir before serving.
Conclusion
This Crockpot vegan mushroom “beef” stew is the perfect answer to chilly days and slow evenings. It’s hearty, comforting, and ridiculously simple to make. If you try it out, let me know how it went — leave a comment and share your cozy bowl!