Easy Vegetable Stew (Vegan)
This vegetable stew is hearty, vegan, and easy to make. It is packed with veggies and is a filling dish to warm you up on a cold day.
Servings: 6
Calories: 129kcal
Ingredients
- 1 cup chopped yellow onion
- 3 cloves minced garlic
- 3 ribs chopped celery
- 2 chopped carrots
- 2 cups chopped broccoli
- 1 ½ cups chopped russet potato
- 2 cups chopped cremini mushrooms
- 2 ½ cups vegetable broth (low sodium)
- 1 tablespoon tamari (low sodium)
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- ¼ cup tomato paste (low sodium)
- 3 teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
- 1 cup frozen peas
- 4 tablespoons gluten-free all-purpose flour
- 7 tablespoons cold water
Instructions
- In a large pot (I use a dutch oven), saute the onion, garlic, and celery for about 5 minutes on medium heat. It shouldn’t stick due to moisture from the vegetables, but if some sticking occurs, add a bit of water.
- Add the carrots and continue sautéing for about 10 more minutes.
- Add everything else except the peas, flour, and water. Mix thoroughly, then cover and bring to a boil. It is okay if the broth does not completely cover all of the veggies. If you add more broth, your stew will likely end up being too thin. Lower the heat to a simmer and put the lid on. Simmer for about 20 minutes.
- After 20 minutes, mix in the frozen peas.
- In a small bowl, add the flour and cold water. Mix it thoroughly until it is smooth with no clumps. Then pour this mixture into your pot and stir on low heat until the stew has reached your desired consistency.
Notes
Makes approximately 6-7 cups.
After refrigeration, this stew may thin out a bit. It should thicken upon reheating.
Nutrition
Calories: 129kcal | Carbohydrates: 27g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 665mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4172IU | Vitamin C: 45mg | Calcium: 71mg | Iron: 2mg