Smoky Mushroom and Sweet Potato Stew
Full of flavour, this Smoky Mushroom and Sweet Potato Stew is the ultimate cosy-up-by-the-fire-on-a-rainy-day dish. It’s super easy and you only need one-pot (less washing up!). The flavour is so warm and smokey form the paprika and ras el hanout.
What you need to make smoky mushroom and sweet potato stew
- Olive oil
- Onion
- Garlic cloves
- Carrot
- Celery
- Mushrooms
- Ras el hanout
- Smoked paprika
- Chilli flakes
- Flour
- Sweet potato
- Plant milk
- Veg stock
- Tahini
- Parsley
Ras el hanout
Ras el hanout is a gorgeous spice blend from Morocco. You can make your own blend, it’s really simple. All you need is cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, allspice, coriander, cayenne pepper, ground cloves and turmeric.
How to make it
In a large pan (I used a Dutch oven), heat up a drizzle of olive oil over medium heat.
Dice the onion, carrots and celery, and mince the garlic. Add to the pan all together and stir through. Cook for 5-10 minutes until softened.
Meanwhile, quarter the mushrooms and then add to the pan along with the spices, salt, and pepper. Stir through and cook for a further 10 minutes until the mushrooms have reduced.
While that’s cooking, chop your sweet potato into bite-sized chunks.
Once the mushrooms are cooked, add in 2 tbsp of flour, stir in, then add your sweet potato, and give another stir.
Finally add in the plant milk, vegetable stock and tahini, mixing everything together. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until the sweet potato is soft. Sprinkle with parsley and enjoy with a piece of crusty bread.
Full of spice and flavour, this recipe is easily adaptable to your palate. Up the chilli flakes for a bigger kick, or leave out altgoether for a milder taste.
This Autumn, you can use pumpkin, butternut squash or other squashes available in replacement for the sweet potato if you fancy it!
Smoky Mushroom & Sweet Potato Stew
Ingredients
- 1 onion (chopped)
- 2 tbsp olive oil
- 4 garlic cloves (minced or grated)
- 2 carrots (diced)
- 2 celery sticks (diced)
- 250 g mushrooms (quartered)
- 1 tsp ras el hanout
- ½ tsp smoked paprika
- Salt and pepper (to taste)
- ½ tsp chilli flakes
- 2 tbsp flour (or gluten free flour for GF)
- 1 large sweet potato ( chopped into bite size chunks)
- 275 ml plant milk
- 1 l veg stock
- 2 tbsp tahini
- 2 tbsp parsley (finely chopped )
Instructions
- In a large pan (I used a Dutch oven), heat up a drizzle of olive oil over medium heat.
- Add the onion, carrots and celery, and garlic to the pan together and stir through. Cook for 5-10 minutes until softened.
- Add the mushrooms to the pan along with the spices, salt, and pepper. Stir through and cook for a further 10 minutes until the mushrooms have reduced.
- Once the mushrooms are cooked, add in 2 tbsp of flour, stir in, then add your sweet potato, and give another stir.
- Finally add in the plant milk, vegetable stock and tahini, mixing everything together. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until the sweet potato is soft. Sprinkle with parsley and enjoy with a piece of crusty bread.
Video
Notes
- Full of spice and flavour, this recipe is easily adaptable to your palate. Up the chilli flakes for a bigger kick, or leave out altogether for a milder taste.
- In the Autumn, you could use pumpkin, butternut squash or other squashes available in replacement for the sweet potato if you fancy it!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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13 comments
Ant
Hey really delicious! I added some beans to make it even more filling and skipped the milk. Very hearty and satisfying, still so simple to make. Thanks for a great recipe. ++
Kathy
Please confirm how much veg stock you used.
Jen
Just made this, easy recipe, smells and tastes delicious.
Jo
I made this a couple of days ago, it’s really good, but I recommend letting it boil a bit longer, so it’s not so runny. I didn’t have the Moroccan spice either, so I winged it. Served with rice. Yum, yum, yum!
Fleur De Thé
Hi Madeleine !
Wow ! This recipe was my first cosy and hearty recipe of the season and it really blow my mind !!! I freaking loved the taste of all those delicious veggies in this warm, spicy and creamy broth <3 I enjoyed it so much ! Thank you for this beautiful recipe : it made me feel so good <3
Have a wonderful day and take care <3
Millie
Thanks for this lovely recipe – delicious and hearty stew. I added butter beans and simmered it for a couple of hours to let the flavours develop and the sauce reduce.
plantyglow
Thanks for this recipe. So delicious! I cooked a low-fodmap version, without the onions and garlic but with garlic oil instead. And it still tasted delicious!
Anne N.
So delicious! Forgot to add the veg. stock, but wonderfully creamy without it!
Laura
wowww this was really different from anything else I’ve made- so yummy!
Yvonne
This receipe is a constant visitor in our kitchen since I saw it on Instagram. I am not the biggest fan of sweet potatoes but it works just fine with normal potatoes as well 😻
The definition of comfort food and a hug in a bowl ⭐️⭐️⭐️⭐️⭐️
Brand
A very tasty perfect veggie stew for the winter.
Sarah Hughes
I roasted the mushrooms as they were a bit jaded shall I say. It’s a really tasty stew/soup. Made my own ras al hanout as didn’t have the spice mix. It’s a proper flavoursome dish too. Thoroughly tasty and will definitely make this again.
Madeleine OliviaAuthor
I am so pleased you enjoyed it Sarah!