Hearty Vegetable Stew

Hearty Vegetable Stew {Vegan}

Servings 2 -4
Author Veg Life Staff


  • 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
  • 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


  • 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.