Recipe details
Lunch
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Mushroom & Kale Stew
1h
6 servings
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This hearty and wholesome Mushroom & Kale Stew is a comforting and nutritious meal that's perfect for chilly days. Earthy mushrooms, tender kale, and a medley of vegetables are simmered in a rich, savory broth, creating a delicious and satisfying stew. This vegan and gluten-free dish is easy to make and packed with nutrients, making it a healthy and flavorful choice for lunch or dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Dice the onion, mince the garlic cloves, peel and slice the carrots, and slice the celery stalks. Clean the mushrooms and slice them.
Sauté the vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the mushrooms
Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
Add the broth and tomatoes
Pour in the vegetable broth and add the diced tomatoes with their juices. Stir to combine.
Prepare the kale
Remove the stems from the kale and roughly chop the leaves.
Add the kale and seasonings
Add the chopped kale, thyme, bay leaves, salt, and black pepper to the pot. Stir to combine.
Simmer the stew
Bring the stew to a boil, then reduce the heat to low and simmer, uncovered, for 20-25 minutes, or until the kale is tender and the flavors have melded.
Serve and enjoy
Remove the bay leaves from the stew. Ladle the Mushroom & Kale Stew into bowls and serve hot.
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