Old-Fashioned Vegan Stew
This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy broth base.
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- 1 onion minced
- 2 cloves garlic minced
- 3 large carrots sliced
- 2 stalks celery sliced
- 2 cups baby potatoes halved
- 1 cup white mushrooms sliced & quartered
- 1 cup frozen peas
- 1 teaspoon Italian seasoning
- 2 cups vegetable broth
- 19 oz diced tomatoes canned with garlic
- 3 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 2 sprigs rosemary
- small bunch fresh thyme
- 2 tablespoon cornstarch
- 3 tablespoon water
Instructions
- In a large pot, heat olive oil, then add onion and garlic; sauté 3–4 minutes or until onion is translucent.
- Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.
- Cook for 2–3 minutes.
- Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
- In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
- Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
- Serve.
Nutrition (Estimate per Serving)
Calories: 244kcalCarbohydrates: 39gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1282mgPotassium: 974mgFiber: 7gSugar: 12gVitamin A: 8362IUVitamin C: 48mgCalcium: 99mgIron: 3mg
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