Vegan Stew

5 from 1 vote

Vegan Stew is a hearty vegetarian soup recipe! Perfect for cold weather with lots of veggies. Gluten free made with carrots, potatoes, mushrooms, and deep flavors. Ready in just 1 hour!

Prep Time15

Cook Time45

Total Time1

Cuisine: International

Course: Main Course

Servings: servings

Calories: 284kcal

Equipment

Measuring Cups
Measuring spoons
Knife
Cutting board
Large pot
Large Cooking Spoon

Ingredients

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

Instructions

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.

Notes

Use more of any vegetable as desired.

Make it thinner if desired by adding more stock/broth.

Nutrition