Overhead shot of vegan mushroom stew in white ceramic pot sitting on a wooden chopping board with potato masher. A saucepan of creamy cauliflower mash is next to the chopping board.

If you’re craving something really satisfying and wholesome, this stew really hits the spot. Packed with mushrooms, you really won’t miss the beef in this vegan stew. The cauliflower mash gives a wonderful, lighter feel but feel free to serve with potato mash, if you prefer.

Beefy Mushroom Stew With Cauliflower Mash (Vegan)

Recipe by Aimee Ryan | Photography by Jamie Orlando Smith
Packed with mushrooms, this comforting vegan stew with cauliflower mash really hits the spot.
Prep Time 15 minutes
Cook Time 40 minutes
Course Dinner, Main Course
Cuisine British
Servings 6 people


  • 2 tablespoons vegetable oil
  • 1 red onion thinly sliced
  • 1 carrot peeled and sliced
  • 3 garlic cloves crushed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon yeast extract or miso paste ensure gluten-free
  • 1 tablespoon tomato paste
  • 300 g portobello mushrooms, roughly chopped
  • 200 g mixed mushrooms
  • 2 tablespoons gluten-free plain flour
  • 350 ml gluten-free vegetable stock
  • 1 x 390g can of green lentils, drained and rinsed, ensure gluten-free
  • large handful of baby spinach, washed


  • 1 large head cauliflower, broken into florets
  • 2 tablespoons dairy-free butter
  • 2 garlic cloves, finely chopped
  • sea salt and ground black pepper
  • a small pinch of ground turmeric optional
  • 4 tablespoons unsweetened dairy-free milk
  • a small handful of chives, chopped


  • Add the oil to a large frying pan over a medium heat and sauté the onion, carrot and garlic for 5 minutes, until softened. Add the vinegar, yeast extract or miso paste, tomato paste and mushrooms and cook for 10 minutes.
  • Stir in the flour until fully incorporated, then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer for a further 15 minutes, until the stew is rich and thick.
  • Stir in the lentils and spinach, allowing the spinach to wilt for a minute in the pan.
  • While the stew is cooking, make the cauliflower mash. Bring a medium saucepan of water to the boil and place a colander on top. Add the cauliflower florets to the colander and put a lid on top. Steam for 10 minutes, or until they are very soft.
  • Drain the pan and add the butter and garlic. Fry over a medium heat for 2 minutes, then stir in the cauliflower. Season with salt and pepper, add the turmeric, if using, and add half of the milk. Mash well with a potato masher, or use a stick blender for a smoother texture, adding more milk if needed. Stir in the chopped chives.
  • To serve, add a generous dollop of the mash to each plate and pour the mushroom stew on top.


Cover of Great British Vegan Cookbook.
Image and text from Great British Vegan by Aimee Ryan, photography by Jamie Orlando Smith. Murdoch Books RRP $39.99.
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