Vegetable Stew

by Jill Dalton

Vegetable Stew is the perfect dish to enjoy on a cool winter evening. This filling Plant Based Vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma.

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Vegetable Stew

Print Recipe
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.2/5
( 31 voted )

Ingredients

1 large red onion, chopped
8 ounces (227g) mushrooms, chopped
3 cloves garlic, minced
4 medium sized Yukon Gold potatoes (700g)
4 carrots, chopped
3 stalks celery, chopped
1/2 cup (118 ml) red wine
1 liter low sodium vegetable broth
2 teaspoons Braggs liquid aminos
2 tablespoons (28g) tomato paste
1 teaspoon parsley
1/2 teaspoon thyme
1/2 teaspoon sage
1 bay leaf
1 rosemary sprig
cracked pepper

Instructions

  1. Preheat oven to 400°F (204°C)
  2. Sauté onions, celery and mushrooms for 5 minutes.
  3. Add red wine to deglaze pan and cook for a couple minutes.
  4. Stir in the tomato paste and a little bit of vegetable broth.
  5. Add the onion and mushroom mixture along with all of the remaining ingredients to a dutch oven or casserole dish with a lid, pressing the rosemary sprig lightly into the broth.
  6. Bake covered for 45 minutes to 1 hour or until potatoes and carrots are slightly soft.
  7. Remove lid and bake another 15 minutes.

*optional: If you would like a thicker broth, stir 2 tablespoons of cornstarch or arrowroot powder into 1/4 cup of water and stir it into the broth before baking.

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15 comments

Kathy January 8, 2022 - 11:50 am

I love the recipe but am concerned about the high temperature used to cook it. Doesn’t cooking at high temperatures cause damage to the nutrients in our food?

Reply
Cathy January 12, 2022 - 9:50 pm

I was under the impression that potatoes should not be cooked at a temperature higher than 350 degrees F.

Reply
H January 8, 2022 - 12:59 pm

Wonderfu, love your recipesl. Braggs – should it be on list?

Reply
Kathy Sims January 8, 2022 - 2:18 pm

Looks so yummy. Quick question…are you using dried herbs/spices (i.e. parsley, thyme and sage)?

Reply
Jill Dalton January 10, 2022 - 5:45 pm

Dried

Reply
Elayne January 12, 2022 - 10:35 pm

What size dutch oven did you use?

Reply
Jill Dalton January 13, 2022 - 9:55 pm

Dried herbs and I think the dish is a 2 qt. ( unfortunately a little too small)

Reply
Lyn January 11, 2022 - 4:56 pm

Just made and added a parsnip and used kale instead of parsley. Your recipe is excellent.

Reply
Mary Russo January 11, 2022 - 6:31 pm

What brand of low-sodium Vegetable broth? Most have oil in them???

Reply
Jill Dalton January 13, 2022 - 9:58 pm

Pacific Foods Organic Low Sodium Vegetable Broth, 32 oz

Reply
Lannette Kirkland January 11, 2022 - 7:34 pm

I made this tonight and we loved it!

Reply
Gramma Hopkins January 15, 2022 - 2:48 pm

What’s a good low-sodium substitute for the Bragg’s liquid aminos? I’m on a low sodium diet and that has way too much for me. Thanks!

Reply
Jill Dalton January 15, 2022 - 10:10 pm

Low sodium soy sauce or tamari

Reply
Julia D January 16, 2022 - 3:27 am

Could you suggest a substitution for the red wine? Or should I just leave it out? Thanks for your help and your recipe!

Reply
Jill Dalton January 21, 2022 - 4:42 pm

You can just leave it out

Reply

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