Vegan Mushroom & Ale Stew
This rich and flavourful vegan mushroom and ale stew is the perfect warming dish for winter nights. It has enough umami flavour to satisfy any meat eater – the Guinness and mushrooms add a savoury flavour and the soya mince adds a meaty texture.
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This recipe sums up everything that’s great about winter cooking. The thick broth is full of mushroomy goodness, complimented by herbs such as thyme and rosemary, which infuse this stew brilliantly.
The whole button mushrooms and soya mince combination creates a meaty flavour that makes this meal really hearty and filling. With help from the Guinness, the stock is deep and rich, perfect for simmering the soya mince in to give it a hint of umami.
What is soya mince?
Soy mince is used as a meat substitute in dishes that would traditionally use beef, pork or chicken mince.
It’s a great alternative because soy is a protein that’s rich in nutrients.
Soya mince is a product made from soy beans – the soy beans are made into a flour and mixed with water. This mixture is shaped into small mince granules and dried.
Tips for making a great stew
The longer you allow the stew to simmer, the more flavoursome it will become.
Usually, a meat stew would take a couple of hours to cook because of the toughness of the meat. This soy mince stew, however, only takes 15 minutes to cook thoroughly. Make sure you stick to this recipe time on a low simmering heat, so that the rich flavours of the ale can seep into the mince and veg.
Variations on the mushroom and ale stew
Instead of ale/Guiness, you could use a dark vegan red wine in this recipe. Wine enhances the taste of the stew with its bold flavour. As it cooks alongside the vegetables and mince, the sweetness will become more concentrated and apparent throughout the dish.
If you prefer a vegetable-based stew, you can swap out the soya mince for dried lentils or more thinly chopped mushrooms to make it into a true vegan mushroom recipe.
You can even add an array of hearty veg to your liking as the main ingredient for this recipe.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 0.25 0.25 tbsp vegetable oil
- 0.5 0.5 cloves garlic, puréed
- 0.25 0.25 tbsp rosemary, chopped
- 0.25 0.25 tbsp tomato ketchup
- 105 105 ml vegetable stock
- 0.5 0.5 carrots, peeled and diced
- 0.5 0.5 tbsp cornflour, mixed with 2 tbsp water
- 0.25 0.25 onion, finely diced
- 0.25 0.25 tbsp thyme, chopped
- 50 50 g button mushrooms
- 45 45 ml Guinness
- 50 50 g white potatoes, peeled and diced
- 12.5 12.5 g dried soya mince
- Add the vegetable oil to a saucepan over medium-high heat, then add the onion, garlic, thyme, rosemary and mushrooms. Cook for 3-4 minutes.
- Add the tomato ketchup, Guinness, vegetable stock, potatoes, carrots and soya mince and simmer for 10-15 minutes until the vegetables are cooked and the soya mince is hydrated.
- Finally, add the cornflour and bring to a boil for 1-2 minutes whilst stirring until the sauce has thickened. Season to taste before serving.
Each 304g serving provides:
5.1g Fat, 0.4g Saturates, 29g Carbohydrate, 8.9g Sugars, 7g Fibre, 14g Protein, 1.7g Salt.
Want more Guinness goodness in your cooking? Have a go at making these vegan Guinness cupcakes!