Vegan Wild Rice Mushroom Stew
A warming vegan stew featuring wild rice, mushrooms, and turnips simmered in a savory broth. This nutrient-packed dish is hearty, flavorful, and naturally dairy-free, with optional creamy or thickened variations. Perfect for weeknight dinners or meal prep.
Equipment
- 1 Large soup pot (6–8 quart)
- 1 wooden spoon or spatula
- 1 cutting board
- 1 chef’s knife
- 1 Measuring cup set
- 1 Measuring Spoon Set
Ingredients
- 2 cups onion diced
- 2 cups celery diced
- 2 cups carrots diced
- 2 medium turnips diced
- 4 –5 cloves garlic minced
- 8 oz baby bella mushrooms sliced
- 1 oz dried porcini mushrooms optional
- 1 oz dried chanterelle mushrooms optional
- 1 cup wild rice uncooked
- 1 tsp poultry seasoning vegan-friendly blend
- ½ tsp dried thyme
- 4 cups low-sodium vegetable broth
- ¼ cup lemon juice
- Salt and black pepper to taste
Optional (for creamier or thicker consistency):
- 1 ½ cups unsweetened almond milk
- ¾ cup dried potato flakes
- ¾ cup fat-free vegan gravy
Instructions
- Prepare and Dice the Vegetables: Wash and peel the vegetables as needed, then cut the onions, carrots, celery, and turnips into evenly sized ½-inch cubes. This ensures that everything cooks at the same pace and results in a balanced texture throughout the stew. Place the chopped vegetables in a large bowl so they are ready when you begin cooking. Taking time to prepare all ingredients before you start makes the process smoother and less stressful.
- Sauté the Aromatic Base: Heat a large soup pot over medium heat and add a splash of water or a few tablespoons of vegetable broth to prevent sticking. Add the diced onions, celery, carrots, and turnips to the pot. Stir occasionally and cook for about 8–10 minutes until the vegetables start to soften and release a gentle sweetness. This step builds the foundation of flavor for the entire stew, so don’t rush it.
- Add the Garlic for Flavor: Once the vegetables are softened, add the minced garlic. Stir and cook for 30–60 seconds, just until it becomes fragrant. Be careful not to overcook it, as garlic can turn bitter if left too long on high heat. This step layers in an aromatic, savory depth that enhances the earthy mushrooms and spices added later.
- Cook Down the Fresh Mushrooms: Add the sliced baby bella mushrooms to the pot and stir them into the vegetable mixture. Allow the mushrooms to cook for 5–7 minutes. They will release liquid, shrink in size, and deepen in flavor as they caramelize slightly. Wait until most of their liquid has evaporated before moving on, as this creates a richer, more concentrated mushroom taste.
- Season the Base Layer: Sprinkle in the poultry seasoning and dried thyme. Stir well so that the seasonings coat the vegetables and mushrooms evenly. Allow the spices to heat through for about a minute, which will help release their aroma and infuse the base with warm, savory notes. This step ensures that every spoonful of stew is flavorful and balanced.
- Add Rice, Broth, and Dried Mushrooms: Stir in the wild rice until it is well mixed with the vegetables and seasonings. Pour in the vegetable broth and stir again. If you are using dried porcini or chanterelle mushrooms, add them at this stage. They will soften during cooking and release a woodsy, earthy depth into the broth, enhancing the overall taste of the stew.
- Bring to a Boil, Then Simmer Slowly: Raise the heat to medium-high until the stew just begins to boil. As soon as it reaches a boil, reduce the heat to low, cover the pot, and let it simmer gently for about 45 minutes. Stir occasionally to prevent the rice from sticking. During this time, the wild rice will cook through, the dried mushrooms will plump up, and the vegetables will become tender.
- Brighten with Fresh Lemon Juice: After the simmering time is complete and the rice is fully cooked, stir in the lemon juice. This adds brightness and balances the earthy richness of the mushrooms and root vegetables. Taste the stew and adjust seasoning with salt and freshly ground black pepper to your liking.
- Customize the Final Texture (Optional): You can adjust the consistency of the stew based on preference. For a creamier version, stir in almond milk to add richness without dairy. For a thicker, heartier stew, mix in potato flakes or fold in vegan gravy for added depth and body. Let the stew cook for another 3–5 minutes after adding these optional ingredients so everything blends together smoothly.
- Serve and Enjoy: Remove the stew from the heat once the flavor and texture are to your liking. Ladle into bowls and serve hot. Pair with crusty bread, roasted vegetables, or a fresh salad for a complete meal. This stew stores well and often tastes even better the next day, making it an excellent choice for meal prep or make-ahead dinners.
Notes
- Dice vegetables evenly for consistent cooking.
- Use dried porcini or chanterelle mushrooms for a deeper, woodsy flavor.
- Fresh lemon juice balances the earthy richness.
- Optional almond milk creates creaminess without dairy.
- Potato flakes or vegan gravy thicken the stew for a heartier texture.
- This recipe is meal-prep friendly and tastes even better the next day.
