There’s nothing quite like a big bowl of piping hot stew when it’s cold outside! I’m a big fan of stews, and there’s certainly no shortage of stew recipes on this blog. I’ve got vegan beef stew, Irish stew, southern Brunswick stew, and even a massive collection of vegan Fall stews. In this particular stew, vegetables are the star. When you really pack your stew with veggies (and use the right ones!) and load it up with savory seasonings, you can create a totally delicious, totally satisfying stew that also happens to be super nutritious (and vegan!). So head on over to the produce aisle and get ready for a knock-your-socks off delicious dinner.
Ingredients You’ll Need
Olive oil. Feel free to substitute another high-heat oil.Onion.Celery.Carrots.Garlic. Flour. I’ve only tested the recipe with all-purpose wheat flour, but I suspect whole wheat or gluten-free all-purpose would work too.Vegetable broth. Use a low sodium variety to avoid the recipe turning out overly salty.Spices. We’re using thyme, rosemary, sage, and just a tiny bit of cloves. Rosemary is the only one that I strongly recommend using fresh. The others are fine in dried form.Potato. The recipe calls for a plain old Russet potato, but a couple of red or gold potatoes can be subbed if that’s what you’ve got.Cabbage. The recipe calls for green. Red works just fine too, though the stew might end up a different color.Soy sauce. Gluten-free tamari works too!Vegan Worcestershire sauce. Annie’s, Edward & Sons, and Whole Foods brands are all vegan.Tomato paste.Green beans. Frozen peas.
Tip: Feel free to substitute the veggies in this dish with your favorites. Just make sure to add them at the right time! Harder veggies will generally require longer cook time, while softer veggies will cook quicker. Broccoli, cauliflower, asparagus, butternut squash, kale, and corn would all be great in this recipe.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe.
Heat up some oil in a large pot, then add diced onion, carrots, and celery. Sweat the veggies for about 5 minutes, until they start to soften up.Now add the garlic and cook it for about a minute, until it becomes very fragrant. Be sure to continuously stir it to prevent burning!Sprinkle in the flour and stir to evenly coat the veggies with it. Continue cooking the flour coated veggies for 1 minute, stirring the entire time.Stir in the broth, spices, diced potato, and chopped cabbage.
Raise the heat and bring the liquid to a boil. Now lower the heat and let the stew simmer for about 15 minutes.Stir in the soy sauce, Worcestershire sauce, tomato paste, and green beans. Let the stew continue to simmer for about 15 minutes, until the veggies are all tender.Stir in the peas last and let the stew continue simmering just long enough to heat them up.
Take the stew off of the burner and season it with salt and pepper to taste. You can adjust any other seasonings you like at this time as well!
I like to serve my vegetable stew with a sprinkle of fresh parsley. Tip: Want to add some protein to your veggie stew? Try pan-frying some seitan or soy curls, or searing some chopped up vegan sausage links, then stirring them in with the peas.
Leftovers & Storage
Vegetable stew keeps very well and makes for great leftovers. Store it in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months.
More Vegan Stews
Smoky Chickpea StewCozy Eggplant StewVegan Bigos (Polish Hunter’s Stew)Spicy Ethiopian Lentil StewKimchi Stew
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