Easy Vegan Potato Stew With Mushrooms

This easy vegan potato stew with mushrooms is warm, comforting and made with affordable everyday ingredients. Tender potatoes, sweet carrots and mushrooms cook together in a lightly spiced paprika broth.

A simple mixture of flour and oil thickens the stew at the end. As a result, the broth becomes rich and satisfying without using dairy or cream. This recipe makes two generous servings and is perfect for a cozy lunch or dinner.

WHY YOU’LL LOVE THIS VEGAN POTATO STEW

This is a simple home-style meal that requires only one cooking pot. Moreover, the ingredients are easy to find and the recipe can be prepared without any special equipment.

The mushrooms add a savory flavor, while the paprika gives the stew its warm color. Meanwhile, the potatoes make it hearty enough to serve as a complete meal.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2
Course: Main course
Cuisine: Balkan-inspired
Author: Natali Smilevska — Just Flora No Fauna

INGREDIENTS

For the stew:

• 1 small onion
• 1 medium carrot
• 1 small green bell pepper
• 3 medium potatoes
• 6 button mushrooms
• 1 tablespoon sunflower oil, for sautéing
• 4 cups (about 3⅓ cups) hot water
• 1 teaspoon sweet paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt, to taste

For thickening:

• 2 teaspoons all-purpose flour
• 4 tablespoons sunflower oil

INSTRUCTIONS

1. Peel the onion, carrot, potatoes and mushrooms. Wash all the vegetables thoroughly. Remove the stem and seeds from the green bell pepper.
2. Finely chop the onion. Cut the carrot into thin rounds, then cut each round in half. Cut the green bell pepper into small pieces. Cut the potatoes into small, bite-sized pieces so they cook quickly and evenly. Finally, slice the mushrooms.
3. Heat one tablespoon of sunflower oil in a medium cooking pot over medium heat.
4. Add the finely chopped onion and sauté for 2–3 minutes, stirring occasionally, until it becomes soft and translucent.
5. Add the sliced mushrooms and sauté for approximately 5 minutes. Stir occasionally and cook until the mushrooms soften and most of the liquid they release has evaporated.
6. Add the carrot, green bell pepper and potatoes. Sauté everything together for another 2–3 minutes, stirring frequently.
7. Pour in the hot water. Add the sweet paprika, garlic powder, black pepper and salt. Stir everything well.
8. Bring the stew to a boil. Reduce the heat, partially cover the pot and simmer for approximately 8–10 minutes, or until the potatoes and carrots are tender. Stir occasionally.
9. While the stew is cooking, whisk the flour and four tablespoons of sunflower oil in a small bowl until completely smooth.
10. Add two or three tablespoons of hot broth from the pot to the flour mixture. Whisk again until smooth. This will help prevent lumps from forming.
11. Slowly pour the flour mixture into the stew while stirring continuously.
12. Simmer for another 1–2 minutes, stirring frequently, until the broth becomes slightly thicker.
13. Taste the stew and adjust the seasoning if necessary. Remove the pot from the heat and allow it to rest for a few minutes before serving.

TIPS FOR THE BEST POTATO STEW

Cut the potato pieces into a similar size so they cook evenly. However, avoid cutting them too small because they may break apart while the stew simmers. The stew will continue to thicken slightly as it rests. Therefore, remove it from the heat when the broth is a little thinner than your preferred consistency. If it becomes too thick, simply add a small amount of hot water and stir well.

SERVING AND STORAGE

Serve this vegan potato stew warm with fresh bread or a simple green salad. For another comforting potato-based meal, try my Vegan Macedonian Moussaka With Jackfruit.

Allow leftovers to cool completely before transferring them to a covered container. Store the stew in the refrigerator for up to three days.

Reheat it gently on the stovetop. Since the potatoes and flour will absorb some of the liquid, add a splash of water if necessary.

If you make this vegan potato stew or any other recipe from my blog, I would love to see it! Share your creation on Instagram, X or send it to me through the Just Flora No Fauna Facebook Page.

Thank you for following and supporting what I do. Wishing you a lovely day! 💖

Hugs,
Natali