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Hearty Vegetable Stew {Vegan}
Servings
2
-4
Author
Veg Life Staff
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.