This keto mushroom stew is hearty, fast, and vegan. Serve as a side dish or as a main with cauliflower rice or keto rolls. We like cremini mushrooms here but you can substitute any other hearty mushroom you like, including oysters and white mushrooms.
In a large pot, heat a large splash of vegetable broth over medium heat. Cook the onion, carrot, and garlic for about five to seven minutes, or until the onions are soft. Add additional broth if it begins to stick to the bottom of the pot.
Stir in the mushrooms and thyme. Cook for another five minutes, stirring occasionally.
Meanwhile, whisk together the arrowroot powder and water in a small bowl to create a slurry. Add the slurry to the pot and stir until the vegetables are well coated.
Add the remaining broth and apple cider vinegar. Lower the heat to a simmer, close the lid and cook for 15 minutes. If needed, add salt to taste or more arrowroot powder for a thicker stew. Divide into bowls and enjoy!
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
