Creamy Vegan Mushroom Stew
with Couscous, Kale & Rosemary
- Wheat
- Soy
- Tree Nuts
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.
Ingredients
2 unit
Veggie Stock Concentrate
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Onion
5 teaspoon
Balsamic Vinegar
4 ounce
Kale
¼ ounce
Rosemary
2 clove
Garlic
1 teaspoon
Korean Chili Flakes
4 ounce
Cremini Mushrooms
1 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, comforting taste, though some found the rosemary overpowering or clashing with other ingredients.
- Ease of prep: Several noted it was easy to make in one pot, but some struggled with prep times or cooking the couscous properly.
- Suggestions: Consider using spinach instead of kale, adding more liquid for a soupier consistency, and adjusting rosemary to taste 🌿.
- Portions: Some found it filling, while others wanted larger servings or suggested adding protein like beans or chicken.
- Texture: The kale was often too tough; many recommended finer chopping, longer cooking, or substituting with spinach.
Reviews from our home cooks
Great recipe, the coconut milk is awesome. However, it was very thick, less like a stew and almost more like a spread. Could use a bit more than 1 cup of water. Also, the instructions on the mushroom cooking initially could include some stirring.
This stew was sssoo perfectly delicious!!! Don't change this recipe at all! Well I did add more garlic but I love a lot of garlic. The coconut flavor with chili and couscous was best dinner yet.
This was a very good dish, it had plenty of mushrooms which I enjoyed. Next time I will cut the kale even finer as I found it quite a bit of a chew at times. Maybe even try it with spinach instead.
Love the portobello mushrooms and it turned out like a stew for sure! Mustard added a nice flavor note to the amazing stocks.
Comforting. Easy to make. Really enjoyed the rosemary, went well with the mushroom.
Love! I'm not vegan, but this dish called to me. It is SO good!!! I added more water to make it more of a soup. A crusty bread would be amazing with this.
This was something a bit different and it was extremely delicious. I'm not a particular vegan food aficionado necessarily, but this was really hearty and satisfying. Big thumbs up, please keep it in the rotation.
Very flavorful, super texture with the kale, easy to add more protein.
Had to use some vodka to deglaze the pan as the floured mushrooms stuck really badly. However, the flavors were wonderful and the portion was huge! I could easily get 3-4 meals out of this since I serve it with a bread and veg.
Definitely needed more water. The mushrooms were burning a bit at the start with the onions and garlic with lack of liquid. Also, after cooking the couscous it became really thick and less stewish. I added more water. The kale also didn't wilt well. And too much kale. A little bland.
