Velvety Vegan Mushroom Stew with Farro & Kale

Creamy Vegan Mushroom Stew with Farro & Kale

Velvety vegan mushroom stew with farro is an extremely hearty meal. Approximately 10 components and it comes together merely with pre-cooked farro.

AN up close, overhead shot of creamy vegan mushroom stew with kale and farro. The soup is a golden beige colour and is inside a white Dutch oven pot.An overhead shot of ingredients on a grey stone background. There is: kale, an onion, a head of garlic, cooked farro in a bowl, a bowl of Cremini mushrooms, sprigs of rosemary, and cashews.

Feel-good home cooking that’s simple to prepare and makes outstanding leftovers? Yep, that’s the ticket. This velvety vegan mushroom stew ticks all packages for me nowadays: 10-ish components, very little time financial investment (if the farro is pre-cooked), has a velvety and soothing carbohydrate part, and it reheats like a dream for a lunch that I do not need to think of or do much work for the next day.

The pre-cooked farro is the crucial to making this reasonably fast. Farro is among my preferred grains, however it takes a very long time to prepare. I typically make a huge batch, drain it, and after that freeze 2-cup parts in Stasher bags. I follow the directions for cooking farro from the Flourist site. If you reside in the United States, I believe Trader Joe’s even offers totally prepared farro in their freezer area? Please do not hesitate to remedy me if this is not the case!


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Like the farro pre-cook action, preparation is crucial. I have actually been discovering this extremely difficult over the previous year. Unsure if we’re simply attempting to support regional dining establishments with more objective or it’s simply a consistent not understanding how to mentally face * gestures commonly * ALL of this, however takeout has actually been our good friend in a constant method. I do not mind! However I normally feel a bit much better when I put in the time to prepare.

If you remain in a comparable rut and requiring something comfortable, I hope that this dish can be there for you. Stay safe and keep taking care of your individuals.

An up close, overhead shot of mushrooms being sauteed in a white Dutch oven pot.An overhead shot of bright white cashew cream being poured into a pot with deep brown mushroom stew.Overhead shot of creamy vegan mushroom stew with farro and kale. The stew is a golden beige colour and is photographed in a white Dutch oven pot on a grey background.Overhead shot of a creamy vegan mushroom stew in a deep, olive green bowl, set on a white plate, on top of a grey stone background.

Creamy Vegan Mushroom Stew with Farro and Kale

Velvety vegan mushroom stew with farro is an extremely hearty meal. Approximately 10 components and it comes together merely with pre-cooked farro.

PREPARATION TIME 20 minutes COOK TIME 30 minutes OVERALL TIME 50 minutes

Course Main Dish, Soup, Stew Diet Plan Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Mixer


  • 2 tablespoons olive oil
  • 1 medium yellow onion, little dice
  • 1 tablespoon minced fresh rosemary
  • 3 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • sea salt and ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1/2 cup raw cashews, soaked for a minimum of 2 hours & drained pipes
  • 1 tablespoon light miso
  • 1 tablespoon dietary yeast
  • 4 cups veggie stock , divided
  • 2 cups prepared farro , see note
  • 2 cups sliced kale, jam-packed


  • Heat a big soup pot or Dutch oven over medium heat. When the pot is hot, gather the olive oil and swirl it around. Include the onions and stir. Sauté the onions up until clear and extremely soft, about 5 minutes. If the onions begin to brown on the edges, lower the heat.
  • Include the rosemary and garlic to the pot and stir up until extremely aromatic, about 30 seconds.
  • Include all of the chopped mushrooms to the pot. Provide a fast stir and after that let them sit for a complete minute. When the minute is up, stir them up and after that let them sit once again for another complete minute. Stir them up after that and season them with pepper. Let them sit for another complete minute. Once they begin glowing, season the mushrooms with salt. Keep stirring and sautéing the mushrooms up until they hurt, about 3 extra minutes.
  • Include the balsamic vinegar to the pot and stir. Let a few of the strong vinegar fragrance vaporize a bit. The mushrooms must be quite juicy at this moment!
  • Get Rid Of 1/3 of the sautéed mushroom mix and location it in an upright mixer. Likewise in the mixer, include the drained pipes cashews, miso, dietary yeast, and 2 cups of the veggie stock. Mix this mix on high up until totally smooth and velvety, about 30 seconds.
  • Put the staying veggie stock into the pot. Include the prepared farro to the pot too.
  • Put the combined mushroom and cashew cream into the pot and stir. bring the stew to a boil and let it simmer, exposed, for about 10 minutes– simply to let the stew thicken somewhat and to let the flavours combine. Then, include the kale to the pot and stir. Keep simmering the stew up until the kale is wilted, about 3-4 minutes.
  • Inspect the stew for spices and change if essential (more salt, balsamic vinegar, pepper and so on). Serve the stew hot!


  • I like farro, however it takes a truly long period of time to prepare. I typically prepare a lot in one go and freeze it in 2-cup parts for my benefit. For this dish, you’ll require 3/4 cup dry farro. Bring it to a boil with 4 cups of water and simmer up until tender, about 35-40 minutes. Drain it and you’re great to go.
  • You can utilize any prepared grain you like. I discover the farro additional beautiful since it’s chewy and satiating. Prepared long grain wild rice, wild rice, or wheat berries would all be excellent.
  • I utilized a really flavourful homemade stock that I had actually improved with a handful of dried mushrooms for this stew. There’s a very little quantity of components in this dish, so you truly wish to ensure that the stock is flavourful and abundant.
  • For a soy-free variation, look for a chickpea or rice-based miso.

An overhead shot of creamy vegan mushroom stew with faro and kale in a light green bowl with handles on the side. The bowl is set on a grey stone background in low lighting. Program Conceal 44 remarks

  • Heather Corry

    Do you believe I I subbed the grain for riced cauliflower that the soup would hold up? Reply

    • Laura

      Hello There Heather,
      I believe you might replace riced cauliflower, understanding that completion outcome will be rather various. The farro is starchy and chewy and assists to thicken the broth a bit. Cauliflower rice will refrain from doing this, however it will bump up the satiation element a bit for a grain-free variation. You might wish to draw back the quantity of veggie stock to begin, and after that include more if essential!
      – L Reply

  • Sarah

    This looks incredible! Super delighted to attempt it! In the states Trader Joe’s has a 10 minute pre-cooked however rack steady dried farro which I utilize all the time. I have not seen a frozen choice however they might have one! Reply

    • Laura

      Thanks for this information, Sarah! It’s been a very long time given that I checked out a TJ’s;-RRB-
      – L Reply

  • Ceecee

    Sounds tasty.
    I’m worried that non vegan adverts appear on your blog site eg KFC and milk chocolate Reply

  • Michelle

    Exists anything I could sub for the dietary yeast? Thanks! Reply

    • Jill

      This isn’t vegan, however I subbed 1 tablespoon of parmesan cheese since I attempt to keep away from dietary yeast (the brand names readily available to me are strengthened with extreme quantities of folate and b12, that makes me unpleasant). The stew tasted incredible. Reply

    • Shirleen

      I buy Sari Foods non strengthened from Amazon. Reply

  • Kim H

    5 stars
    Delicious! Love the chewy farro. I included an additional teaspoon of balsamic vinegar at the end. Reply

  • Magda

    5 stars
    Attempted making this tonight. WOW was it tasty! What are those red chilli flakes in the image? Reply

    • Laura

      Hello There Magda! They are the ground Guntur Sannam Chillies from Diaspora Co. Simply like that little pop of red and the fruity heat. More details here:
      – L Reply

  • Halli

    5 stars
    Actually enjoyed this soothing, hearty meal tonight! I made a number of alternatives– most especially subbing buckwheat for the farro. I believed it worked well! Thanks for another excellent dish, and easy too which is great! Pleased brand-new year Laura! Reply

  • Joanell

    5 stars
    Yet another success! Made an entire pot and 3 people polished it off. I did not have cashews, however subbed in a block of tofu for the velvety sauce. Worked excellent! Thanks for another winner. Reply

    • Laura

      Thanks for this note on your tofu alternative, Joanell! I understand it will be extremely practical to others taking a look at the dish in the future.
      – L Reply

  • Grayson M.

    5 stars
    This is without a doubt among my preferred mushroom soup/stew dishes I have actually made. It’s velvety without feeling heavy and the fresh rosemary offers unbelievable taste! Reply

  • Mary

    Delicious! I included some cannelloni beans too. Another preferred in addition to the Deep Green Stew. Reply

  • Valerie Warren

    5 stars
    This was terrific. I will make it once again and once again. Reply

  • Valerie

    5 stars
    Fantastic. I will make this once again and once again. I had just one cup of frozen farro so I included a cup of frozen black rice. Reply

  • cindy

    5 stars
    This was truly simple to make and it was very tasty. Never ever had farro, now I understand! So great. Thank you for this excellent dish. Reply

  • Stephanie

    4 stars
    I made this today and it was outstanding! Will certainly make once again Thank you for the dish! Reply

  • Sheila

    5 stars
    Delicious!!! I followed the dish precisely and it was excellence! Reply

  • kathie

    5 stars
    my hubby and I enjoyed this stew. And he’s a meat nut. I included some dried rehydrated Lilly Chinese mushrooms. Reply

  • Julie Overman

    5 stars
    Heavenly. Reply

  • Marijeta

    5 stars
    Great dish! I extremely suggest including one Belgian endive/witloof to the soup (together with the mushrooms). It balances so well with the other veggies with its somewhat bitter taste. I likewise included a pinch of tarragon, which likewise fits extremely well to the remainder of the tastes. Yamm! Reply

    • Laura

      Love these additions! Thanks Marijeta:-RRB-
      – L Reply

  • Laura

    5 stars
    Great! I tripled the garlic and utilized barley rather of farro. Likewise, sauteed in broth, not oil, as we’re entire plant based. This is a brand-new preferred– Reply

  • Jess

    Could I utilize plain oat or coconut milk rather of the cashews for creaminess? My mixer does not get the texture right and I just have roasted cashews. Remarkably, my grocer does not bring raw cashews either! Reply

    • Laura

      Hello There Jess!
      I believe plain oat milk would be your best choice here.
      – L Reply

  • Kat

    5 stars
    I made this dish last night and it was tasty! Perfect on a cold winter season night. I like using the cashew cream. Your velvety white bean soup is among my perpetuity favorites however this dish is right up there. Reply

  • Jenny

    5 stars
    This was SO tasty! Mine came out a little bit bitter for my taste, so I included a splash of maple syrup at the end. This concept just struck me since I have actually prepared with many of your dishes, Laura, and I have actually seen you integrate tastes like maple, balsamic, nooch and miso– something I would not have had the self-confidence to try out my own. Thanks not simply for the dishes, however for mentor me how to prepare! Reply

  • Tyla Crowe

    5 stars
    Made this soup for supper tonight. It was unbelievable! What an enjoyable dish. Even the meat and potatoes member of the family enjoyed it. Reply

  • Paula

    I made this last night. So velvety and had excellent taste. I didn’t change a thing! It was tasty … a keeper! I could not withstand given that you published it on my birthday!! Reply

  • Paula

    5 stars
    oops! Forgot to rate! Reply

  • Ruth Flom

    We included additional mushrooms and simmered longer to utilize for Vegan Shepherds Pie. Fresh prepared string beans on the bottom, layered the Mushroom Stew with Vegan Garlic Mashed Potatoes on the top and bake. Elegant. Reply

    • Laura

      Ruth, I like that you turned this into a shepherd’s pie! So clever. Thankful you enjoyed it. Thanks for sharing this!
      – Laura Reply

  • Jill

    5 stars
    Wow. This soup was AMAZING. It tastes so decadent, and it was difficult to think it wasn’t packed with cream. Reply

  • Stacey

    5 stars
    Made this today for my household and it was DELICIOUS Reply

  • Willa

    5 stars
    Damn this soup is so great! I’m so delighted to have actually found it and I anticipate attempting more of your dishes! I didn’t alter a thing and can’t wait to make it once again! Reply

  • Erika

    Remarkable! Included more salt, pepper, onion salt, and balsamic vinegar Reply

  • Taisa

    5 stars
    A hug in a bowl, best for a rainy day! Subbed button/portobello for the cremini mushrooms and rainbow chard rather of kale based upon what I had on hand. Included about a tablespoon of porcini powder which offered it an abundant umami flavour and some silk chili for a light heat at the end. Delicious! Enjoyed the concept of utilizing this as a base for shepherds pie as kept in mind in the remarks, will keep this in mind. Thanks Laura! Reply

  • CB

    5 stars
    Made this for the 2nd time. What a simple therefore tasty dish. I consumed it with prepared spelt berries. Thank you for this dish Laura. Reply

  • Priya

    I dislike nuts. Could I sub coconut milk for the cashews? Reply

  • Danielle

    I have actually been making this for 3 weeks directly to have throughout the week. Thank you for this incredible dish!!!!! Yum!!! Reply

  • Anne Hoagland

    5 stars
    Delicious !! The only modification I made was including white navy beans (mashed) to even more thicken the stew/soup. Yummy! My whole household enjoyed it! Reply

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