The Spicy Spatula

Is there anything better than a thick and creamy winter stew? No sir or madam, there is not. You don’t have to agree, it is an empirical fact.

Vegan winter stews are some of the best parts of cold weather along with mulled wine (vine fiert in Romanian), rustic bread for dipping and of course, skiing! Oh wait, did I forget to mention Christmas music?

Anyway, I digress. Thick and hearty stew is my jam and today’s vegan soup recipe is a riff on one of the 8 billion recipes I see regularly on Instagram…or TikTok. Honestly, there’s so much friggin’ content that I can’t really be sure. Except I’m sure about this recipe.

It’s creamy and delicious, packed with nutrients and it’ll make everyone think you slaved away in the kitchen for hours upon hours. And guest what? You totally don’t have to do that!

The stars of this vegan stew recipe are mushrooms (because I can’t get enough mushrooms), butter beans, rosemary, onions and garlic because these are winter flavors that simply warm you just by permeating the air. Okay, I have no scientific evidence for that but I just know that its true.

What You’ll Need:

*Cutting board
*Pot
*Kitchen knife
*Garlic press
*Kitchen scale

Ingredients:

*200g Leeks
*300g Crimini mushrooms (or your favorite)
*Rosemary
*15g Garlic (pressed)
*10g Nutritional yeast
*150g Butter beans
*Almond milk (unsweetened)
*Turmeric
*Salt & black pepper
*Paprika
*Rustic bread

Instructions:

*Rinse your veggies!

*Thick slice the mushrooms. I used the big crimini meant for stuffing so that I could get some big ol’ pieces. Toss a few sprigs or sticks or rosemary on top and Cook them on a 200C/400F oven for 10 to 17 minutes or until brown & crispy. Reduce heat to warm.

*Slice the leeks down the middle and then slice the short way in bigger slices so your stew has some heft to it.

*Add leeks to a soup pot over medium-high heat, using oil or broth to cook them. Add garlic and stir regularly to avoid sticking. When leeks are fragrant, add rinsed & drained butter beans. Stir.

*Add in your preferred herbs and spices and stir again, then add liquid. If you want a creamy vegan stew, add unsweetened almond milk but if you want to reduce calories and creaminess, use water or broth.

*Bring to a boil and then reduce to a simmer for 10 to 15 minutes.

*Stir in half the mushrooms and leave the rest to garnish on top so you can actually taste the crispy, herby goodness of properly roasted mushrooms.

**Optional –> Warm up the bread in the oven for about 3 to 5 minutes. If you want some extra flavor, rub a clove of garlic on the bread but it’s not necessary. Just warm it up until it has a crunch so it doesn’t fall apart when you dip it into the hearty vegan stew!

You can also garnish with: breadcrumbs, scallions, fried onions or pinenuts.

Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.

Love this recipe? Get more Winter Stew RECIPES here!

*Vegan Eggplant Stew
*Vegan Irish Potato & Sausage Stew
*Southern Style Black Eyed Peas Stew