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Vegetarian Mushroom Stew

1/3

Vegetarian Mushroom Stew

2/3

Vegetarian Mushroom Stew

3/3

By thekitchn.com

Vegetarian Mushroom Stew

Prep:10minCook:55min

A hearty mix of mushrooms, nutty chickpeas, and greens in a thick and creamy coconut and tomato broth.

Updated at: Thu, 21 Nov 2024 18:03:51 GMT

Nutrition balance score

Good

Glycemic Index

39

Low

Glycemic Load

13

Moderate

Nutrition per serving

Calories335.8 kcal (17%)

Total Fat20 g (29%)

Carbs34 g (13%)

Sugars9.1 g (10%)

Protein11.9 g (24%)

Sodium1424.8 mg (71%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundsmixed fresh mushrooms

such as white button, cremini, or wild mushrooms

2 tablespoonsolive oil

plus more for serving

3 teaspoonskosher salt

1 bunchfresh parsley

3 sprigsfresh oregano

2 ouncescurly kale

15 ouncecan chickpeas

½ teaspoonred pepper flakes

plus more for serving

¼ teaspoondried thyme

or Italian seasoning

¼ teaspoonfreshly ground black pepper

1 x 28 ouncecan crushed tomatoes

13 ouncecan full-fat coconut milk

1 teaspoonred wine vinegar

plus more as needed

serving options, cooked polenta, or mashed potatoes

Instructions

View on thekitchn.com

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Notes

6 liked

1 disliked

Delicious

Easy

Fresh

Go-to

Makes leftovers

Willow· 7 months ago

So. Delicious.

Apres Cafe· 10 months ago

Makes leftovers

Somehow I didn’t think this combination was going to work but it really did!

Catherine Traversone· last year

I didn't have sage or coconut milk so I used Basil, Almond Milk w/ light cream because it said to use all the fatty portion of the coconut milk. I also added green, yellow & orange peppers. I'm not cooking on the stove I put it in my slow cooker. I'll see how it is at dinner tonight.