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–+ servings
Hearty Vegan Vegetable Stew

Hearty Vegan Vegetable Stew for a Cozy Dinner Delight

This Hearty Vegan Vegetable Stew is a nourishing and satisfying one-pot dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 tablespoons Olive Oil Avocado oil can be used as a substitute.
  • 1 medium Onion Opt for white onion, but red onion works well too.
  • 2 medium Carrots Diced fresh carrots.
  • 2 stalks Celery Chopped into small pieces.
  • 4 cloves Garlic Fresh cloves recommended.
  • 8 ounces Mushrooms Baby bella mushrooms, or your favorites.
  • 1 teaspoon Dried Thyme Can be substituted with Italian seasoning.
  • 1 teaspoon Dried Oregano Compliments the flavors.
  • 2 tablespoons Flour Gluten-free flour for dietary restrictions.
For the Tomato Mixture
  • 15 ounces Tomato Sauce Can be substituted with crushed tomatoes.
  • 2 tablespoons Tomato Paste Intensifies tomato flavor.
  • 0.5 cups Red Wine Optional; vegetable stock can fill in if avoided.
  • 4 cups Vegetable Stock Choose your favorite brand.
  • 1 tablespoon Balsamic Vinegar Adds sweet tanginess.
  • 2 tablespoons Soy Sauce Light soy sauce can be a milder substitute.
  • 2 leaves Bay Leaves Remove before serving.
For Body and Seasoning
  • 2 cups Potatoes Yukon Gold or red potatoes.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Wash and peel the vegetables. Dice onion, carrots, celery, and potatoes into small cubes.
  2. Heat olive oil in a large pot over medium heat. Sauté diced onion, celery, and carrots for 8 minutes until softened.
  3. Add minced garlic and sliced mushrooms. Sauté for 3-4 minutes until mushrooms release moisture and caramelize.
  4. Pour in red wine (if using), tomato paste, tomato sauce, thyme, oregano, soy sauce, and balsamic vinegar. Cook for about 5 minutes.
  5. Sprinkle in flour and stir, cooking for 1 minute to enhance texture.
  6. Add bay leaves, diced potatoes, and vegetable stock. Bring to a simmer.
  7. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
  8. Adjust seasoning with salt and pepper before serving. Remove bay leaves and serve hot.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2.5mg

Notes

This stew improves in flavor if made a day ahead, allowing the ingredients to meld together further.

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