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Creamy Vegan Mushroom Stew
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Creamy Vegan Mushroom Stew

Creamy Vegan Mushroom Stew

with Couscous, Kale & Rosemary

For us, it’s always time for a creamy, hearty stew—no matter the season. This vegan one-pot dinner idea will satisfy even diehard meat eaters. It starts with mushrooms dredged in flour so they cook up crisp and juicy, combined with savory onion, garlic and rosemary. Miso, veggie stock, balsamic vinegar, and mustard create a deeply flavored broth that’s swirled with coconut milk for a rich texture. Tender kale and springy couscous provide contrast, and a pinch of chili flakes adds just the right amount of heat.

Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

4 ounce

Cremini Mushrooms

1 unit

Yellow Onion

2 clove


¼ ounce


4 ounce


1 tablespoon


(Contains Wheat)

2 unit

Veggie Stock Concentrate

1 unit

Miso Sauce Concentrate

(Contains Soy)

1 unit

Coconut Milk

(Contains Tree Nuts)

2 teaspoon

Dijon Mustard

5 teaspoon

Balsamic Vinegar

1 teaspoon

Korean Chili Flakes

2.5 ounce

Israeli Couscous

(Contains Wheat)

Not included in your delivery



2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories520 kcal
Fat27 g
Saturated Fat15 g
Carbohydrate60 g
Sugar12 g
Dietary Fiber5 g
Protein10 g
Cholesterol0 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Large Pot



• Wash and dry produce. • Thinly slice mushrooms. (Skip this step if your mushrooms are pre-sliced!) Halve, peel, and dice onion into ¼-inch pieces. Peel and mince or grate garlic. Strip rosemary leaves from stems; finely chop leaves until you have 1 TBSP (2 TBSP for 4 servings). Remove and discard any large stems from kale; chop into bite-size pieces.

Cook Mushrooms

• In a medium bowl, toss mushrooms with flour until fully coated. • Heat a large drizzle of oil in a large pot over medium-high heat. Add coated mushrooms and cook, undisturbed, until lightly browned on one side, 1-2 minutes.

Add Veggies

• Add onion to pot with mushrooms; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Stir in garlic and chopped rosemary; cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

Simmer Stew

• Stir stock concentrates, miso sauce concentrate, coconut milk, mustard, half the vinegar (all for 4 servings), 1 cup water (2 cups for 4), and a pinch of chili flakes into pot with mushroom mixture. • Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until slightly thickened, 6-8 minutes. Taste and season with salt and pepper if desired.

Add Couscous & Kale

• Stir couscous into same pot. Cover and cook until couscous is almost tender, 5-6 minutes. • Uncover and stir in kale. Cook, stirring occasionally, until kale is wilted and couscous is tender, 2-3 minutes more.


• Divide stew between bowls. Top each bowl with a drizzle of olive oil, pepper, and as many remaining chili flakes as you like. Serve.

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