Guest Post: Mushroom Potato Stew

Liz Martone is my blog sister-from-another-mister: we recently discovered that we both went to college in Pittsburgh!  She just wrote a great post about where to eat in Pittsburgh.  Currently, Liz lives in North Carolina and cooks up delicious dishes on her whole food blog!

Hi everyone! I can't tell you how excited I am to be here! My name is Liz and I am the creator of pumpkin & peanut butter, a blog dedicated to my love of all things food, whole ingredients, and healthy cooking. While I am not vegan myself, I feature mostly vegan, vegetarian, and gluten-free recipes on my blog because that's what I enjoy eating. I'm such a believer in balance--- balance in what we eat, the way we exercise, and the way we achieve happiness each and every day. You'll notice that my recipes really adhere to that belief, focusing on lots of whole grains, vegetables, and of course, some desserts and sweets thrown in there for fun! 

I was so excited when Aileen asked me to guest blog on Morsels & Moonshine today! I first "met" Aileen when she co-hosted "A Vegan Holiday" back in November/ December. I was instantly hooked by her mouth-watering recipes, welcoming demeanor, and initiative in the vegan blogging world. As a very new blogger myself, it was so fun being a part of this awesome campaign and developing many wonderful relationships with other incredible food bloggers out there. Thanks Aileen for bringing us all together :)

Now onto the good stuff... the food! And I tried my best to keep Aileen's tradition of including a "boozy ingredient" alive with this comforting vegan soup. Enjoy!

Fact: I don't deal well with cold weather. You would never believe that I grew up in Upstate New York, where 12 inches of snow was a just a normal snowfall for us. In the past few years, I've moved further and further south (secretly to escape the cold), finally bringing me here to North Carolina, where our winters are beautifully mild! But of course, winter is still cold, even in the south. Which means I need a constant rotation of soup to keep me warm during these brutal winter months :)

This soup quickly became one of my favorite winter soups. It's actually very simple to make, but I had never used this combination of ingredients in a soup before. The use of red wine, rosemary, and thyme, along with the chunky mushrooms and potatoes actually give this soup a beef stew-esque taste. I'm serious! It's comforting, it's savory, and it's full of healthy ingredients to keep you full and your body satisfied. Serve it with some thick slices of bread and you've got yourself the perfect winter meal!

Mushroom Potato {Beef-less} Stew,

{vegan, gluten-free}

yield:  8-10 servings         total time: 40-45 minutes


2 tbsp olive oil or Wegman's Basting oil
1 stalk of celery, chopped
1 large carrot, peeled and chopping
1 medium yellow onion, diced
3 cloves garlic, minced

6 oz white button mushrooms, chopped

2 yukon gold potatoes, diced into ½ inch pieces
1 tsp dried rosemary
1 tsp dried thyme
1 tsp black pepper
½ tsp salt (or more to taste)
2 tbsp soy sauce
1 tbsp vegan worcestershire sauce
¼ cup dry red wine
6 cups vegetable broth
¼ cup dry quinoa


In a large pot, heat 2 tbsp of olive oil or basting oil. Add in diced onion and saute for 3-4 minutes. Once the onion starts to look tender, add in celery, carrots, and button mushrooms and cook for another 4-5 minutes.

As the vegetables begin to soften, add in minced garlic, rosemary, thyme, and salt and pepper. Stir to mix all the vegetables and spices. Add in the soy sauce, worcestershire sauce, and red wine. Let the vegetables simmer in the spices and wine for 5-6 minutes.

Last add in the potatoes, vegetable broth and quinoa. Stir and simmer for 20-30 minutes, or until all the flavors are combined and the potatoes are tender. 


Be sure to visit Liz at pumpkin & peanut butter :-)