Warm and Hearty Vegetable Stew with Mushrooms & Potatoes
This winter vegan vegetable stew recipe is one you will enjoy all winter long. Add mushrooms, carrots, and potatoes to this recipe. Enjoy with a side of vegan cornbread;-)
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion finely chopped
- 2 carrots sliced into thin rounds
- 2 celery ribs coarsely chopped
- 3 lrg garlic cloves minced
- 1 pack sliced mushrooms trimmed and halved if small or quartered if large
- 5 medium potatoes peeled & cubed
- 2 tsp thyme fresh or dried
- 1 tsp smoked paprika
- 4 cups vegetable broth (low sodium)
- 2 tbsp tomato paste
- 1 lemon juiced
- 1 bay leaf
- salt and black pepper to taste
- 1 cup parsley leaves and tender stems chopped
Instructions
- Sauté the Symphony: Heat the extra virgin olive oil in your pot. Add the onion, carrots, celery, and garlic. Sauté until the veggies become golden and fragrant.
- Mushroom Magic: Introduce the sliced mushrooms, allowing them to soak up the goodness. Picture the pot transforming into a canvas of earthy richness. Continue sautéing until the mushrooms release their juices.
- Potato Perfection with Flavor Infusion: Sprinkle in the thyme and smoked paprika. Stir it, allowing the herbs to infuse their aromatic magic. Add the potatoes, letting them absorb the flavorful essence. Sauté for a couple more minutes.
- Broth Brilliance and Simmering Elegance: Pour in the vegetable broth, mix in the tomato paste, and squeeze the juice of a fresh lemon. Drop in a bay leaf. Bring the stew to a gentle boil, then reduce the heat to simmer. Let it simmer for about 20-25 minutes until the potatoes are tender and the flavors meld into a harmonious symphony.
- Finishing Touch and Storage: Season with salt and black pepper to taste. Sprinkle the chopped fresh parsley on top for a vibrant finishing touch. Once done, savor the stew warm or let it cool completely and store it in a tightly closed container in your fridge for up to 4 days.
Notes
Feel free to add the following optional ingredients to your recipe:
- More flavor: Dry white wine or Tamari (gluten-free soy sauce).
- Thicken stew: stir in a small amount of cornstarch mixed with water or whisk in a bit of flour blended with water for enhanced richness. Simmer until reaching your desired thickness, relishing the transformation with patience. For an alternative approach, turn off the heat and either briefly blend some parts of the stew with an immersion blender, leaving large chunks, or puree one cup in a blender (after cooling slightly) and return it to the pot.
- More Veggies: Get creative here! Add root vegetables, peas, chickpeas, lentils, cauliflower, eggplant, fennel, or winter squash.
- For freezing: Let it cool completely, seal tightly with some space for expansion, and freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge and gently reheat over low heat.