This Vegan Stew is a perfect hearty meal without any meat products! Full of vegetables and ready in an hour for any cold day.
Why You Will Love This Recipe
This Vegan Stew recipe gives you hearty, comforting flavors without any meat products.
Also gluten free and vegetarian, the vegetables shine in this soup with lots of flavor.
Homemade comfort food perfect for a cold night or when you are feeling sick.
These are the ingredients you need to make vegan stew:
- Mushrooms (Crimini or White Button are great)
- Gold Potatoes
- Yellow Onion
- Cornstarch (or flour)
- Vegetable Broth/Stock
- Tomato Paste
- Red Wine (optional)
- Dried Thyme
- Dried Rosemary
- Bay Leaves
- Soy Sauce
The equipment you need to make this recipe includes:
- Measuring Cups
- Measuring Spoons
- Large Pot
- Cutting Board
Cook your onions, carrot, and celery to start softening them.
Then add the seasonings and tomato paste to develop the flavors.
Add the cornstarch and cook just a moment.
Add the liquid ingredients, scraping the bottom to get any bits that are stuck and then the remaining ingredients.
Cook until the potatoes are fork tender, about 45 minutes.
Modifications and Substitutions
Use any hearty mushroom you like. Crimini or white button are great options.
Red wine is completely optional but adds great acidity and depth.
You can use 3 Tablespoons of flour instead of the cornstarch (but will no longer be gluten free).
This stew is thick and hearty. If you want it thinner, simply add a little more stock to get the consistency you want.
Serve it with bread, on mashed potatoes or pasta, or on its own!
Hearty vegetables work great, such as carrots, potatoes, mushrooms, and other root vegetables.
The longer you can cook stew, the better! This gives flavors time to develop and build. Keep in mind any ingredients that could overcook.
Cooking with the lid off will let moisture evaporate and the stew will thicken.
Cooking covered will trap moisture inside and minimize thickening.
Do either one as desired based on how thick or thin you want it!
Tomato paste brings a highly concentrated without too much liquid. It also is full of an umami flavor that is difficult to replicate with other tomato products.
Cornstarch allows us to thicken the stew while still being gluten free.
- 3 Tablespoons olive oil or vegetable oil
- 1 cup yellow onion roughly chopped, about 1 cup
- 1 cup carrots cut into rounds about 1/4 inch thick (about 3 carrots)
- 1 cup celery roughly chopped (about 2 large stalks)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces crimini mushrooms cleaned and cut into halves
- 6 ounes tomato paste
- 4 cloves garlic minced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 ½ Tablespoons cornstarch (or 3 Tablespoons flour)
- 2 Tablespoons soy sauce
- ½ cup red wine (cabernet or dry red is best)
- 2 bay leaves
- 1 pound gold potatoes cut into large chunks
- 3 cups vegetable stock
- Heat the oil in a large pot over medium heat.3 Tablespoons olive oil
- When hot, add the onion, carrot, celery, salt, and black pepper.1 cup yellow onion, 1 cup carrots, 1 cup celery, ¼ teaspoon salt, ¼ teaspoon black pepper
- Cook until the vegetables are starting to soften, about 5 minutes.
- Add the mushrooms, garlic, tomato paste, thyme, and rosemary and cook another 3-4 minutes to develop flavors.8 ounces crimini mushrooms, 6 ounes tomato paste, 4 cloves garlic, 2 teaspoons dried thyme, 1 teaspoon dried rosemary
- Add the cornstarch and stir to distribute. Cook briefly, about 1 minute.1 ½ Tablespoons cornstarch
- Add the wine and soy sauce. Stir to scrap up any bits on the bottom of the pot.2 Tablespoons soy sauce, ½ cup red wine
- Add the bay leaves, potatoes, and vegetable stock. Increase heat to medium high and bring to a simmer.2 bay leaves, 1 pound gold potatoes, 3 cups vegetable stock
- Once simmering, reduce heat to low and continue simmering until the potatoes are just fork tender, about 45 minutes.
- Season to taste with salt and pepper. Remove bay leaves and serve warm.