“Earthy” Sunflower Mushroom Stew

This recipe was submitted by our good friend, The Vegan Rhino. He is a plant based chef out of Fort Lauderdale, Florida who specializes in using colorful, whole-food ingredients. With detailed step-by-step instructions and ingredient lists, he creates a fun and rewarding environment to learn or broaden your skills in plant-based cooking.

  • Prep Time:

    20 min

  • Cook Time:

    20 min

  • Total Time:

    40 min

  • Servings:


  • Cuisine:


  • Course:

    Main Course, Soup

  • Suitable for Diet:

    Gluten Free, Kosher, Vegan, Vegetarian


  • 1 Box Mushroom Stew
  • 1 Tbsp Avocado Oil
  • 1 Large Onion, Diced
  • 1 Medium Shallot, Diced
  • 1 Garlic Clove, Minced
  • 1 Tbsp Sherry Vinegar
  • 8 oz Baby Bella Mushrooms or Cremini, Diced
  • 2 Tbsp Fresh Parsley, Minced
  • 1/2 tsp Fresh Thyme, Minced
  • 4 cups Vegetable Broth


1. In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes. Add the garlic, and sauté for an additional 2 minutes.

2. Add the mushrooms, Sunflower Haché and the spice blend and turn to high heat.

3. Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.

4. Cook for 10 minutes to allow flavors to meld together. Serve with choice of noodles, potatoes, or quinoa.

5. Enjoy!

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