The Whole Food Plant Based Cooking Show
Vegetable Stew
Calories: 154kcal
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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Equipment
Ingredients
- 1 large red onion chopped
- 8 ounces mushrooms chopped
- 3 cloves garlic minced
- 4 medium Yukon Gold potatoes
- 4 carrots chopped
- 3 celery stalks chopped
- ½ cup red wine
- 1 liter vegetable broth low sodium
- 2 teaspoons Bragg liquid aminos
- 2 tablespoons tomato paste
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon sage
- 1 bay leaf
- 1 sprig rosemary
- cracked pepper
Instructions
- Preheat oven to 400°F.
- Sauté onions, celery and mushrooms for 5 minutes.
- Add red wine to deglaze pan and cook for a couple minutes.
- Stir in the tomato paste and a little bit of vegetable broth.
- 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.
- Bake covered for 45 minutes to 1 hour or until potatoes and carrots are slightly soft.
- 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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Nutrition
Calories: 154kcal | Carbohydrates: 31g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 82mg | Potassium: 846mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6899IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 2mg
