This vegetable stew has been on heavy rotation all winter long. The flavors of this stew alone make it a winner alone. Some of the flavors include thyme, onions, garlic, bay leaf, smoked paprika, and lemon juice to name a few. Also, It’s hearty, packed with fiber, antioxidants, and rich in B vitamins.
How is the new year going for you? It’s off to a great start around here. I have a new Facebook private group where we all share recipes and wellness tips. If you would like to join then click here. During the past month, I’ve been experimenting with soups, chilis, and stews that are great for vegetarian/vegan-friendly. What I love most about this stew is the combination of potatoes, carrots, mushrooms, and tomatoes.
What’s in this vegetable stew
- Sliced mushrooms
- onion
- Carrot
- Sea Salt and black pepper
- Garlic cloves
- Tomato paste
- Fresh thyme (or dried)
- Vegetable broth
- Water (if needed)
- Potatoes
- Bay leaf
- Fresh parsley (or greens of your choice)
- Lemon juice
- Grapeseed oil
How to make vegetable stew
- Add grapeseed oil to a large pot over medium heat. Once hot, add onion, carrot, and 1/2 tsp sea salt and cook, stirring often until vegetables are well browned, about 10-12 minutes.
- Add mushrooms, increase heat to medium-high, stirring continuously until mushroom liquid evaporates, about 10 to 12 minutes.
- Add garlic, tomato paste, thyme, and smoked paprika and cook until fragrant, about 30 seconds. scraping up any browned bits. Stir in veggie broth, water, potatoes, and bay leaf; bring to simmer.
- Reduce heat to medium-low, partially cover, and cook until stew is thickened and vegetables are tender, 30 to 35 minutes. When complete, discard bay leaf and stir in parsley (or greens of your choice) and lemon juice. Season with sea salt and black pepper to taste, and enjoy.
Vegetable Stew (Mushrooms & Potatoes)
Ingredients
- 1 pack sliced mushrooms trimmed and halved if small or quartered if large
- 1 small onion chopped
- 2-3 large carrots
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 tsp thyme fresh or dried
- 1.5 cups vegetable broth
- 1 1/4 water (if needed)
- 5 medium potatoes peeled, cut into 1-inch pieces
- 1 bay leaf
- 2 tbsp lemon juice
- sea salt and black pepper to taste
- 4 tbsp grapeseed oil
- 1 tbsp parsley chopped fresh
Instructions
- Add grapeseed oil to a large pot over medium heat. Once hot, add onion, carrot, and 1/2 tsp sea salt and cook, stirring often until vegetables are well browned, about 10-12 minutes.
- Add mushrooms, increase heat to medium-high, stirring continuously until mushroom liquid evaporates, about 10 to 12 minutes.
- Add garlic, tomato paste, thyme, and smoked paprika and cook until fragrant, about 30 seconds. scraping up any browned bits. Stir in veggie broth, water, potatoes, and bay leaf; bring to simmer.
- Reduce heat to medium-low, partially cover, and cook until stew is thickened and vegetables are tender, 30 to 35 minutes. When complete, discard bay leaf and stir in parsley (or greens of your choice) and lemon juice. Season with sea salt and black pepper to taste, and enjoy.
Notes
- Dry white wine (optional)
- Celery (optional)
YOU MAY ALSO LIKE:
- ONE-POT EASY VEGAN CHILI RECIPE
- SWEET POTATO SOUP WITH SPINACH & CHICKPEAS
- VEGAN PUMPKIN SOUP
- THE BEST WHOLE ROASTED CAULIFLOWER
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