Vegan Stew (with Mushrooms and Kale)

This savory vegan stew with mushrooms, kale, and meaty TVP is the perfect healthy plant-based comfort food. This hearty stew is packed with flavor and healthy veggies in a light beef-like broth!

I've been making this vegan stew for over two decades and it's one of those soups that my family never gets tired of. It's my version of the kale stew that they use to sell at the natural foods co-op in Albuquerque, NM where I shopped when I first went vegan.

This kale stew was one of the first super healthy things that I ate that made me feel like I could stick to a vegan diet.

❤️ Why make this recipe

This mushroom stew is vegan and gluten-free, plus it's great for meal prep and healthy lunches. It's packed with flavor, plant-based protein, and healthy veggies. This recipe is similar to my vegan beef stew, but lighter and healthier and is easily made gluten-free.

🔪 Helpful tools

Large Soup Pot - this makes a big batch of stew.

🥄 How to make vegan stew

Step 1 - Chop and sauté onion in a little olive oil, sprinkle it with salt, and saute on low until onions are translucent.

Step 2 - Peel and chop carrots into small pieces. Peel and dice potatoes

Step 3 - Add 10 cups of vegetable broth and the chopped carrots and potatoes then simmer on medium-low.

Step 4 - Wash and slice mushrooms, then in a separate frying pan, sauté sliced mushrooms in vegan butter until they release their juices.

Step 5 - Add some Bragg’s Liquid Aminos and the TVP to soak up the mushroom broth. (This gives the TVP a ground beef flavor).

Step 6 - Add the mushrooms and TVP mixture to the soup that has been simmering. The TVP will soak up more flavor from this broth.  (You can also use Butler Soy Crumbles instead of TVP or if you need a soy-free soup, use Beyond meat beefy crumbles). Continue to simmer for about 5 more minutes.

Step 7 - Wash and chop kale into small pieces then drizzle it with a little olive oil, sprinkle with salt, then use your hands to rub and squeeze it until it turns a dark green color.

Step 8 - Throw the kale into the pot and let it simmer for about 10 minutes until it is tender.

🥖 What to serve with vegan stew?

Serve your mushroom stew with some crusty bread, vegan cornbread, jalapeno cornbread, gluten-free socca, garlic knots, drop biscuits, or focaccia bread.

🥡 Storage and reheating

Refrigerate: This vegan stew will keep well in the fridge for 3 - 5 days in an airtight container.

Freeze: Mushroom kale stew freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the stew in the microwave for about 3 minutes or reheat it in a saucepan on the stovetop.

🌟 More vegan soups

• Vegan Minestrone
• Vegan Potato Corn Chowder
• Italian Wedding Soup
• Vegan White Chili
• Orzo Soup with Spinach and Lemon
• Vegan Cream of Celery Soup
• Vegan Cream of Broccoli Soup

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan stew recipe

5 from 6 votes

Print Recipe

Vegan Stew with Mushroom and Kale

A hearty vegan and gluten-free soup packed with potatoes, mushrooms, TVP, and kale.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: American, gluten free, vegan

Keyword: kale stew, vegan kale soup, vegan stew, vegan stew with mushrooms, vegetarian kale soup

Servings: 12 cups

Calories: 182kcal

Author: Monica Davis

Equipment

• large soup pot

Ingredients

• 1 large onion peeled and diced
• 2 tablespoons olive oil (divided)
• 2 medium carrots peeled and chopped
• 4 cups potatoes (cubed)
• 10 cups vegetable broth or water
• 2 tablespoons Herbs de Provence or Italian herb mix
• 3 tablespoons vegan butter (My homemade or Earth Balance)
• 1 lbs crimini mushrooms sliced
• 3 tablespoons Bragg's liquid Aminos (soy sauce or coconut aminos)
• 1 1/2 cups TVP (or soy crumbs or Beyond Meat crumbles)
• 6 cups chopped kale
• 1 dash salt and pepper to taste

US Customary - Metric

Instructions

• Chop and sauté onion in a little olive oil and sprinkle it with salt.
• Cook on low until onions are translucent.
• Peel and chop carrots into small pieces. Peel and dice potatoes
• Add 10 cups of vegetable broth and the chopped carrots and potatoes then simmer on medium-low.
• Wash and slice mushrooms.
• In a separate frying pan, sauté sliced mushrooms in vegan butter until they release their juices.
• Add some Bragg’s Liquid Aminos and the TVP to soak up the mushroom broth. (This gives the TVP a ground beef flavor).
• Add the mushrooms and TVP mixture to the soup that has been simmering. The TVP will soak up more flavor from this broth.  (You can also use Butler Soy Crumbles instead of TVP or if you need a soy-free soup, use Beyond meat beefy crumbles).
• Continue to simmer for about 5 more minutes.
• Wash and chop kale into small pieces.
• Drizzle a little olive oil over the kale, sprinkle with salt, then use your hands to rub and squeeze it until it turns a dark green color.
• Throw the kale into the pot and let it simmer for about 10 minutes until it is tender.

Notes

• If you don't have vegetable broth, you can use water and just add more salt to the soup.
• If you do not have Herbs de Provence you can use any of your favorite herb mixes.  Italian seasoning mix or herbs de providence also work well. 
• If you want less processed soy, you can use Butler soy curls or make it soy-free by using Beyond Meat beefy crumbles.
• To make it soy-free you will also have to exchange Bragg's Liquid Aminos with coconut Aminos.

Nutrition

Serving: 1cup | Calories: 182kcal | Carbohydrates: 25g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 984mg | Potassium: 689mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5623IU | Vitamin C: 49mg | Calcium: 159mg | Iron: 4mg

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