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)
- 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
FOR THE CAULIFLOWER MASH
- 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.