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Vegan Stew w/Mushrooms Rosemary Sauce



  • 150g soy stew (the one I use is dry!)
  • 1 red onion
  • 1 garlic clove
  • 1 carrot
  • 3 rosemary springs
  • 1 thyme spring
  • salt & pepper
  • a pinch of nutmeg
  • 150g portobello mushrooms
  • 150g soy cream (or oat cream)
  • 1 tsp coconut oil


  1. Soak the soy stew in boiling vegetable broth for 10 minutes. Drain and put aside.
  2. Mince the onion, garlic clove and the carrot.
  3. Heat a saucepan over medium heat. Add the oil and the minced veggies, cook for 5 minutes.
  4. Add the spieces and the soy stew and cook for another 10 minutes.
  5. Rinse and dry the mushrooms. Cut them in not too small slices (3mm).
  6. Add the mushrooms and cook for another 5 min.
  7. Pour the cream and let it stew until it reaches a creamy consistency.
  8. ENJOY!