Vegan Kenyan Stew, a hearty East African stew made with portobello mushrooms and mixed vegetables in a spiced tomato-based sauce.
Pressed Mushrooms
To get the best texture when cooking off the portobello mushrooms it is a good idea to make sure all of the liquid is cooked out of the mushrooms. This will give the mushrooms a meaty texture that’s perfect in this stew. We find the best way to press mushrooms for a stew is to use a flat bottomed metal potato masher. This is a completely optional step but we believe it’s worth it.
Serving Kenyan Stew
Kenya Stew is delicious eaten on its own but it is also great served with rice and chapatis. We love serving this stew with a side of Irio, Kenyan style mashed potatoes with green peas and corn.
Kenyan Mashed Potatoes, Peas and Corn (Irio)
Kenyan style mashed potatoes with green peas and corn. A simple but delicious side dish that’s perfect served beside a stew.
Check out this recipe
Vegan Kenyan Stew
A hearty East African stew made with portobello mushrooms and mixed vegetables in a spiced tomato-based sauce.
Ingredients
- 4 tablespoons olive oil
- 500 g portobello mushrooms
- 2 medium onions diced
- 6 cloves garlic minced
- 20 g ginger minced
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons sweet paprika
- 2 teaspoon curry powder
- 1 teaspoon ground coriander
- 3 tablespoons tomato purée
- 1 red bell pepper diced
- 2 medium carrots diced
- 400 g tin chopped tomatoes
- Coriander chopped
Instructions
- Clean and slice the mushrooms into chunks.
- Heat 4 tablespoons of olive oil in a pan over medium-high heat. Once hot add the mushrooms and stir to coat the mushrooms in the oil. Let the mushrooms cook, stirring occasionally until all the liquid has been released. This will take 10 to 15 minutes.
- Optional step: to remove more liquid from the mushrooms and to give them a meatier texture they can be pressed using a flat bottomed potato masher.
- Once all the liquid from the mushrooms has cooked off add the onions and cook until they are translucent and soft. Around 6 minutes.
- Add the garlic and ginger and continue to cook for a minute.
- Next, add the spices and cook for a further minute. Salt, pepper, smoked paprika, sweet paprika, curry powder and ground coriander.
- Add the tomato purée, stir to combine and cook for a minute.
- Add the pepper and carrots and stir to combine everything then add the tin of chopped tomatoes along with a tin full of water.
- Reduce the heat to medium and simmer the stew until the carrots are soft. Around 30 minutes. Check for seasoning then turn off the heat.
- Serve with rice or irio and sprinkle over the chopped coriander.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!
