While it’s sunny and mid-70’s here in Arizona, it is cold and miserable in most of the country this week. My home state of New York was bombarded with multiple FEET of snow. So what could be better than a warm, comforting bowl of Hearty Vegetable Stew done vegan-style?
This is a stove-top meal and takes about 45 minutes from start to finish.
My secret weapon? Portobello mushrooms cut into large 1″ to 1-1/2″ pieces.
Sauteed over high heat in a small amount of oil and McCormick Grill Mates Pub Burger Seasoning really gives this dish flavor. If you can’t find this particular seasoning, I would add worcestershire (vegan) and any grilling seasoning blend that you like.
The gravy is super easy as well. It’s just vegetable broth, flour and Gravy Master. Season to taste with salt and pepper. Garnish with parsley.
Serve with our Mashed Potato Pillow Rolls and a bit of vegan margarine (such as Earth Balance Buttery Spread) to mop up all of that yummy gravy! 🙂
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Hearty Vegetable Stew {Vegan}
Ingredients
- FOR THE VEGETABLES:
- 1 Tbl Oil
- 1 C Low-Sodium Vegetable Broth or enough to cover the vegetables
- 2 large Carrots peeled and cut into 1/4" slices
- 2 large stalks of Celery cut into large pieces
- 2 large Potatos peeled and cut into large cubes and par-boiled
- 1 C frozen peeled Pearl Onions
- 2 large Portobello Mushrooms stems removed and cut into 1" pieces
- 1/8 C frozen Peas
- McCormick Seasoning of your choosing I used McCormick Grill Mates Worcestershire Pub Burger Seasoning
- FOR THE GRAVY:
- 1/2 C Low-Sodium Vegetable Broth
- 1-2 Tbl All Purpose Flour
- 1 Tbl Gravy Master
- Salt and Pepper to taste
- Parsley for garnish
Instructions
- In a large stock pot, add the oil over high heat.
- Add the vegetables that take the longest to cook first. I added the carrots, celery and then pearl onions. Season with salt and pepper.
- Saute for 5 minutes.
- Add the mushrooms and season with the McCormick seasoning.
- Add the frozen peas and cook for another 5 minutes, still on high heat.
- Add the broth and simmer until vegetables are tender.
- Meanwhile, in a sauce pan of salted water, add the potatos and boil until fork tender. Do not overcook, or they will break apart in your stew.
- Drain the potatos.
- Drain the vegetables using a hand strainer and remove them to a bowl, cover with foil to keep warm, reserving the broth in the stock pot.
- Combine an additional1/2 C of broth with flour and gravy master.
- Add this to the large stock pot with the hot broth.
- Taste for seasoning and add salt and pepper as needed.
- Boil the gravy until thickened.
- Add the vegetables back to the pot to warm through.
- Serve hot.
- Garnish with parsley, if desired.
Sathya @Mykitchenodyssey says
Seems to be perfect and easy stew for winters ..Yummy one for sure