Crockpot Vegan Mushroom “Beef” Stew

This vegan mushroom “beef” stew is total comfort food.

It’s rich, savory, hearty—and it all comes together in a slow cooker.

You just toss everything in, let it do its thing, and a few hours later, boom: cozy stew that tastes like it simmered for hours (because it did).

It’s perfect when you want something filling without a ton of effort.

I tested it a few times to make sure the texture and flavor were just right—and trust me, it’s a winner.

Why I Love This Recipe

This one came out of a rainy Sunday when I had a bunch of mushrooms and no idea what to make. I tossed a few things in the slow cooker and forgot about it for a while. A few hours later, I had a stew that reminded me of beef stew I grew up eating—just totally plant-based.

Super easy: just chop, dump, and wait
Smells amazing while it cooks
Feels like a hug in a bowl
The mushrooms and vegan beef make it super hearty
Great for meal prep

Servings: 6
Cook Time: 6–7 hours on low or 3–4 hours on high

What You’ll Need

1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
2 cups carrots, sliced
3 cups potatoes, diced
2 cups mushrooms, quartered (baby bella or white)
1 ½ cups vegan beef-style crumbles (frozen or fresh)
1 tablespoon tomato paste
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
½ teaspoon ground black pepper
1 teaspoon salt (or to taste)
4 cups vegetable broth
2 tablespoons cornstarch + 3 tablespoons water (to thicken, at the end)

Why This Recipe Works (Quick Science)

Mushrooms bring in natural umami flavor, which mimics beef
Soy sauce and balsamic deepen the stew with salty-sweet depth
Cornstarch at the end thickens the broth into a silky gravy
Vegan beef crumbles add hearty texture without getting mushy in the crockpot

Common Mistakes

Overloading the crockpot – leave room for the broth to simmer
Not stirring the cornstarch in separately – it clumps if added straight in
Undercooking the potatoes – make sure they’re cut small enough
Using too much salt early – the broth reduces, so taste and adjust at the end

What to Serve With

Crusty bread or garlic toast
Mashed potatoes
Rice or quinoa
A simple green salad with vinaigrette
Roasted Brussels sprouts or green beans

FAQ

Can I use other vegetables?
Totally! Parsnips, celery, or green beans all work.

Can I make it without vegan beef?
Yep—just add more mushrooms, or some lentils.

Can I freeze it?
Yes, but the potatoes might get a little soft. Still tastes great!

Do I have to sauté anything first?
Nope! This version is full dump-and-go, no stove needed.

Macros (Per Serving – approx.)

Calories: 240
Carbs: 30g
Protein: 10g
Fat: 8g
Fiber: 5g
Sugar: 6g

Cooking Instructions

Step 1: Add Olive Oil, Onion, and Garlic

Add 1 tablespoon olive oil, 1 diced onion, and 3 minced garlic cloves to the bottom of the crockpot.

Step 2: Add the Veggies

Add 2 cups sliced carrots, 3 cups diced potatoes, and 2 cups quartered mushrooms into the crockpot.

Step 3: Add the Vegan Beef Crumbles

Add 1 ½ cups vegan beef-style crumbles on top of the vegetables.

Step 4: Add the Flavor

Add 1 tablespoon tomato paste, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1 teaspoon thyme, 1 teaspoon rosemary, 2 bay leaves, ½ teaspoon ground black pepper, and 1 teaspoon salt.

Step 5: Pour in the Broth

Pour in 4 cups of vegetable broth to cover all ingredients.

Step 6: Slow Cook

Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours, until veggies are tender.

Step 7: Thicken the Stew

In a small bowl, stir 2 tablespoons cornstarch with 3 tablespoons water. Pour the mixture into the crockpot and stir gently. Let it cook for 10–15 more minutes to thicken.

Final Thoughts

This vegan mushroom stew feels like one of those slow-cooked meals from a cozy cabin weekend—but without the meat or mess. It’s packed with flavor, super filling, and you barely have to do anything. Give it a try and let me know how it goes!