A Plant-Powered Stew That Feels Like a Hug
Looking for something rich, earthy, and nourishing to warm your soul? This Mushroom & Spinach Stew brings together a variety of mushrooms, tender greens, and hearty herbs in a comforting, one-pot meal that’s easy to love and even easier to make.
In 2024, searches for “mushroom stew vegan” and “spinach soup” are growing rapidly as home cooks look for meatless meals with satisfying umami depth. This stew is thick, aromatic, and deeply savory—without needing a drop of cream or meat.
Whether you’re embracing Meatless Mondays, eating more plant-based, or just craving something cozy and wholesome, this dish delivers.
Why You’ll Love This Stew
- Deep umami flavor – Thanks to a mix of mushrooms and herbs
- 100% plant-based – Naturally vegan and dairy-free
- Fast & filling – Comes together in under 40 minutes
- Great for leftovers – Tastes even better the next day
- Versatile – Easily adapted with grains or beans for extra bulk
Ingredients Overview
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Olive oil | 2 Tbsp | Use vegan butter or skip for oil-free version |
| Yellow onion, diced | 1 medium | Leeks or shallots work too |
| Garlic cloves, minced | 3 | Add more if desired |
| Carrots, peeled and diced | 2 | Adds subtle sweetness |
| Mushrooms, sliced (cremini + shiitake) | 4 cups | Use a mix for best depth |
| Fresh thyme | 1 tsp (or ½ tsp dried) | Rosemary works as well |
| Tamari or soy sauce | 2 Tbsp | Deepens umami, use GF tamari if needed |
| Tomato paste | 1 Tbsp | Enhances richness |
| Vegetable broth | 4 cups | Low-sodium preferred |
| Spinach, chopped | 3 cups | Or sub kale/chard, added at the end |
| Salt & black pepper | To taste | Adjust after simmering |
| Optional: balsamic vinegar or lemon juice | 1 tsp | For a bright finishing touch |
How to Make Mushroom & Spinach Stew
Step 1: Sauté the Base
Heat olive oil in a large pot over medium heat. Add onion and carrots. Sauté 5 minutes until softened. Stir in garlic and cook for 1 minute.
Step 2: Cook the Mushrooms
Add mushrooms to the pot and sauté for 6–8 minutes until browned and most of the liquid has evaporated.
Step 3: Build the Flavor
Stir in thyme, soy sauce, and tomato paste. Cook for 1–2 minutes to caramelize slightly and build depth.
Step 4: Simmer
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes.
Step 5: Add Spinach & Finish
Stir in chopped spinach and let wilt for 2–3 minutes. Taste and adjust seasoning with salt, pepper, and a splash of vinegar or lemon juice if desired.
Step 6: Serve
Ladle into bowls and serve hot. Add a slice of crusty bread or cooked grains for a heartier meal.
Nutrition Snapshot (Per Serving – serves 4)
| Metric | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 6 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Fat | 9 g |
| Sodium | ~540 mg |
Low in calories but rich in fiber, iron, and antioxidants thanks to spinach and mushrooms.
Make-Ahead & Storage Tips
Refrigerator
Store in airtight containers for up to 4 days. The flavor improves overnight.
Freezer
Freeze for up to 2 months. Thaw in the fridge and reheat gently on the stove or microwave.
Reheating Tip
Add a splash of broth to loosen the texture if thickened during storage.
Variations & Add-Ins
Hearty Grain Add-In
Stir in 1 cup cooked farro, barley, or brown rice.
Creamy Version
Add ¼ cup canned coconut milk or cashew cream for a velvety finish.
Spicy Mushroom Stew
Add ½ tsp crushed red pepper or a pinch of smoked paprika.
Bean Boost
Stir in 1 can of cannellini or chickpeas for extra protein.
Rustic Touch
Add diced potatoes or sweet potatoes in Step 4 for a heartier bowl.
Frequently Asked Questions
Can I use dried mushrooms?
Yes! Rehydrate in warm water for 15 minutes, then slice and add with fresh mushrooms. Use the soaking liquid in place of part of the broth for extra depth.
What mushrooms work best?
Cremini, shiitake, oyster, and even portobello. A mix gives the best complexity.
Is it freezer-friendly?
Absolutely. Just cool completely before freezing and avoid overcooking the spinach if planning to freeze.
Can I make it oil-free?
Yes—sauté vegetables in a splash of broth or water instead of oil.
Is this stew gluten-free?
Yes, if using tamari or coconut aminos instead of soy sauce.
Serving Suggestions
- Over quinoa, rice, or mashed potatoes
- With crusty sourdough or garlic toast
- Garnished with fresh parsley or thyme
- With a dollop of vegan yogurt or cashew cream
- Alongside a green salad or roasted Brussels sprouts
Snap, Simmer & Share
Make this Mushroom & Spinach Stew, photograph your earthy creation, and tag @YourFoodBlog with #CozyMushroomStew. Reader creations are shared weekly for all to admire!
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