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: 3.8/5
( 63 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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20 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
Dave M January 30, 2022 - 1:47 am

The vegetables won’t get above 212F/100C as they are effectively submerged in liquid that doesn’t get above that temperature.

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
Gwendolyn Lewis January 23, 2022 - 9:37 pm

This stew is delicious. I have made it twice, the first time I didn’t have red wine, this time I did. The red wine, a dash of ume plum wine and liquid smoke rocked it! I also added some green peas just because.

Reply
Linda Cohen January 27, 2022 - 9:55 am

I love your recipes!
I’m making this tonight and it smells great! I am cooking it on the stove because I don’t have a dutch oven big enough.I’ll let you know how it comes out. I’ll cook it until the carrots are soft.

Reply
Alison Gordon January 29, 2022 - 3:29 pm

This stew was really good. My only problem was the potatoes and carrots did not cook in the oven. As a result I had to boil this a a bit on the stove. Can’t figure out what I did wrong but I love the stew.

Reply
Jill Dalton January 30, 2022 - 1:22 pm

Yeah, sometimes the carrots and potatoes take a bit longer to cook, depending on the size and type. I find that it actually does better to be cooked for 1 hour or more.

Reply

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