The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cosy mushroom & celeriac stew
Porcini mushrooms give a wonderfully savoury flavour to this satisfying stew. They’re added to onions, roast celeriac, leek and fresh mushrooms, simmered in rich and herby sauce, served with rosemary-sprinkled balsamic roast potatoes.
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 onion
- 500g baby potatoes
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 handful of fresh flat-leaf parsley
- 400g celeriac (Celery)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 10g dried porcini mushrooms
- 1 handful of fresh rosemary
- 1 onion
- 240g chestnut mushrooms
- 1 leek
- 2 tbsp tomato purée
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 362
Protein: 13g
Carbs: 68g
Fat: 3.1g
Ingredients
- 2 onion
- 1000g baby potatoes
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 400g celeriac (Celery)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 10g dried porcini mushrooms
- 1 handful of fresh rosemary
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 480g chestnut mushrooms
- 1 leek
- 2 tbsp tomato purée
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 299
Protein: 10g
Carbs: 57g
Fat: 2.3g
Cosy mushroom & celeriac stew
Porcini mushrooms give a wonderfully savoury flavour to this satisfying stew. They’re added to onions, roast celeriac, leek and fresh mushrooms, simmered in rich and herby sauce, served with rosemary-sprinkled balsamic roast potatoes.
Cook time:
40 mins
Cuisine:
British
Food group:
Vegan
Allergens: Celery, Soya, Sulphites
Cooking Instructions
Pop the potatoes in the oven
- Heat your oven to 220ºC/fan 200ºC/gas 7. Peel the red onions and cut each into 8 wedges, then quarter the potatoes.
- Put the potatoes on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 15 mins.
- Add the onion wedges, sprinkle over the vinegar and roast for 10 mins.
Roast your celeriac
- Meanwhile, peel the celeriac and dice into 2cm cubes.
- Tip the celariac onto another baking tray lined with baking paper and spritz with cooking spray. Roast for 15-20 mins until soft and golden.
Soak & slice
- At the same time, dissolve half the stock cube in 350ml boiled water (use all the stock and 450ml water for 4 portions). Add the porcini and leave to soak for 10 mins.
- Finely chop the rosemary leaves and parsley. Peel and finely dice the other onion, and quarter the chestnut mushrooms. Trim the leek and halve it lengthways, then thinly slice into half-moons.
Sort that sauce!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the diced onion and leek for 5-7 mins.
- Scoop out the porcini and roughly chop, then add to the pan along with the chestnut mushrooms and cook for 5 mins.
- Stir in the roasted celeriac, stock, half the rosemary, the tomato purée and tamari and simmer for 6-8 mins (8-10 mins for 4 portions).
Add your finishing touches
- Stir half the parsley into the pan, then scatter the remaining rosemary over the potatoes and onion wedges. Serve the stew with the roasties, onion wedges and the remaining parsley sprinkled over.