Description
This hearty Vegetable Stew is packed with tender potatoes, mushrooms, carrots, and fresh herbs, simmered in a rich, savory homemade broth. A comforting vegan dinner with deep, satisfying flavor!
Ingredients
Units
Scale
Vegetable Broth
- 1 large shallot or 1/2 of an onion
- 1 large carrot
- 4 crimini mushrooms
- 1/2 head of garlic
- 1/2 cup red wine
- 4 cups water
- 2 teaspoons shiitake powder or mushroom powder or 6 dried shiitake mushrooms
- 1 teaspoon raw cocoa powder
- 2 teaspoons molasses
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon peppercorns
- 1 bay leaf
- 1/2 cup fresh parsley stems
Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 8 ounces of mushrooms, baby bellas, or crimini, cut in 1/4 inch slices
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire (use Wizard brand for vegan and gluten-free) optional
- 1-2 teaspoons soy sauce (we use low sodium)
- 2 celery stalks, chopped
- 5 carrots, chopped in 1-inch chunks
- 1 pound potatoes red or yukon gold potatoes, cut into large chunks
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley, chopped
Instructions
Make the “Beefy” Vegetable Broth
- Prep the vegetables. Cut the carrot in half lengthwise, then into 2-inch chunks. Cut the shallot into thick slices and halve the mushrooms.
- Sear the vegetables. In a Dutch oven or heavy-bottomed pot, heat a little olive oil over medium heat. Add the carrots, mushrooms, and shallot, cut side down, and sear for 5 minutes without stirring. Cut the garlic head in half, add it to the pot, and sear for another 5 minutes. The vegetables should be deeply golden brown on at least one side.
- Build the broth. Add the red wine and simmer for 3 minutes. Add the water, shiitake powder (or dried shiitakes), cocoa powder, molasses, salt, peppercorns, bay leaf, and parsley stems. Simmer uncovered for 25 minutes.
- Strain the broth. Strain the broth; you should have about 3 cups. This can be made a few days ahead. For a thicker broth, blend the cooked vegetables into the liquid, first removing the garlic skins, peppercorns, bay leaf, and parsley stems.
Make the Vegetable Stew
- Sauté the aromatics. Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes until golden. Add the garlic and mushrooms and cook until the mushrooms begin to soften.
- Build the flavor. Add the balsamic vinegar and stir for 1 minute. Stir in the tomato paste, Worcestershire sauce (if using), and soy sauce. Add the celery, carrots, potatoes, rosemary, thyme, marjoram, salt, and pepper. Stir to coat the vegetables in the seasonings.
- Simmer the stew. Pour in the strained vegetable broth (about 3 cups). Bring to a boil, then reduce the heat and simmer gently for 20–25 minutes, until the potatoes and carrots are fork-tender.
- Finish and serve. Remove from heat and garnish with fresh parsley. Taste and adjust salt and pepper as needed.
- Optional additions: Stir in 1 cup of frozen peas during the last few minutes of cooking, or add a few handfuls of baby spinach after removing the stew from the heat, stirring until wilted.
Notes
Storage: Once leftovers have cooled completely, store in the fridge in a sealed airtight container.
Yes, you can just use 3 cups of vegan “beef” broth to substitute for homemade broth if in a hurry. But we highly encourage to make this broth!
Option for thickening the stew when using just the strained broth: This stew comes out to a nice texture. However, you can remove some of the liquid and simply reduce it then add it back in to the stew or stir in all-purpose flour (mixed with vegan butter or olive oil).
Nutrition
- Serving Size: 1 bowl
- Calories: 261
- Sugar: 16.9 g
- Sodium: 517.5 mg
- Fat: 1.1 g
- Saturated Fat: 0.2 g
- Carbohydrates: 54 g
- Fiber: 10.2 g
- Protein: 7.8 g
- Cholesterol: 0 mg