35-Minute Vegan Stew
Try this 1-pot, 35-minute vegan stew for a hearty and satisfying meal! Wholesome vegetables like carrots, mushrooms, and potatoes are combined with savory herbs before being bathed in a savory tomato broth.
Equipment
- Chef's knife
- Cutting board
- Dutch oven
- Measuring spoons
- Measuring cups
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 large white or yellow onion (chopped)
- 1 heaping cup sliced celery
- 1 heaping cup sliced carrots
- 4 cloves garlic (minced)
- 8 ounces cremini mushrooms (quartered)
- 2 tablespoons Italian seasoning
- 1 pound baby or fingerling potatoes (halved or quartered)
- 14 ounces (1 small can) crushed tomatoes
- 3 tablespoons tamari
- 3 tablespoons balsamic vinegar
- 4 cups vegetable broth
- 2 bay leaves
- 4 tablespoons cornstarch
- ½ cup water (or extra vegetable broth)
- Salt & pepper to taste
For serving
- Fresh herbs (thyme, parsley, etc.)
- Vegan mashed potatoes
- Steamed rice or quinoa
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium. Add the chopped onion, celery, and carrots. Sauté the mirepoix until the onion becomes translucent and the veggies begin to soften, approximately 8-10 minutes.
- Stir in the minced garlic, mushrooms, and Italian seasoning, cooking for an additional 2-3 minutes until fragrant.
- Add the potatoes, crushed tomatoes, tamari, balsamic vinegar, vegetable broth, and bay leaves. Combine the cornstarch with ½ cup of water to make a slurry and add it to the pot. Give it a good stir, then bring the stew to a gentle boil.
- Once boiling, reduce the heat to low and simmer for 20-25 minutes until the potatoes are fork-tender.
- Taste and season the stew with salt and pepper to your liking. Discard the bay leaves, then serve your vegan stew while hot with fresh herbs, a side of grains, or a dollop of mashed potatoes. Happy eating!
Notes
- Even chopping: Cut your veggies into uniform sizes so they cook at the same rate. You'll be left with crunchy and overcooked vegetables if they are different sizes.
- Don't rush the sauté: Keep the mirepoix cooking over medium to prevent browning. You only want the vegetables to soften and release their aromas, not caramelize.
- Low and slow: Let the stew simmer gently rather than boil to develop the flavors. If it's cooked at a high temperature, the vegetables will overcook before the flavors have a chance to properly meld.
- Cornstarch slurry: Mix the cornstarch and water separately before adding it to the stew, as cornstarch tends to clump quite easily. In addition, use cold water to prevent the cornstarch from activating too early.
- Add herbs at the right time: If you’re using fresh herbs, add them just before serving to preserve their vibrant flavor. If you're using dried herbs, add them just after sautéing the mirepoix to give them time to open up and become aromatic.
- Season with salt throughout: Unlike other recipes where I recommend adding salt and pepper near the end, you should add salt throughout cooking this stew. Acidic ingredients, like crushed tomatoes and balsamic vinegar, can prevent the potatoes from properly cooking. Salt helps reverse this reaction and properly breaks the potatoes down.
- Adjust the thickness: If your broth is too thick, add more broth or water to thin it out. If it’s too thin, add another cornstarch slurry and let it simmer a little while longer.
- Rest before serving: Let the stew sit for a few minutes off the heat so the flavors have time to meld and the soup has a chance to thicken.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 142.1kcal | Carbohydrates: 24.8g | Protein: 3.9g | Fat: 3.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.6g | Sodium: 930.6mg | Potassium: 611.6mg | Fiber: 3.5g | Sugar: 6.2g | Vitamin A: 1677.6IU | Vitamin C: 17.9mg | Calcium: 62.9mg | Iron: 2mg
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