Vegan Vegetable Stew Recipes

Vegetable Stew The Mediterranean Dish

WEBJan 1, 2024 · Heat the olive oil in a large Dutch oven or heavy cooking pot over medium-high heat. When the oil is shimmering, add the onion, …

Rating: 4.9/5(31)

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Hearty Vegan Stew (Rich and Savory!) The Vegan 8

WEBNov 22, 2020 · Step 2: Add the wine and nutritional yeast (if using) and stir well. Continue to cook over medium heat for about 5 minutes so the …

1. First, add ONLY 1 cup of the broth to a large pot with the onions, garlic and carrots. Turn to medium heat and once the liquid is bubbling, cook 5-8 minutes until onions are tender.
2. Add the wine and nutritional yeast (if using) and stir well. Continue to cook over medium heat for about 5 minutes so the wine cooks down some. 5 minutes is plenty.
3. Add the remaining broth (3 1/2 cups), potatoes, tomato sauce, Italian herbs, salt and pepper. Turn to high heat and bring to a rolling boil. Once fully boiling, cover with a lid and turn the heat to low.
4. Cook on low simmering for 30-45 minutes until the potatoes and carrots are tender. Check it a few times during and stir and check the veggies for doneness so they don't overcook.

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Ultimate Hearty Vegetable Stew Recipe Yup, it's Vegan

WEBMay 8, 2020 · Instructions. Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring …

1. Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
2. Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
3. Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
4. Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.

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