Vegetable Stew Recipe Recipe
Hearty and delicious this vegan Vegetable Stew is made with a rich flavorful homemade broth and tender veggies. Gluten-free.
How to Make the Best Vegetable Stew Recipe
This hearty vegetable stew is a perfect example of how simple ingredients can come together to create something truly special. Made with a rich, umami-packed homemade broth that simmers for just 25 minutes, this vegan stew achieves the deep, beefy flavor you’d expect from a traditional meat-based dish. The secret lies in the combination of mushrooms, cocoa powder, molasses, and a touch of red wine that create layers of complex flavor in every spoonful.
The stew itself is a celebration of tender vegetables – from earthy potatoes and sweet carrots to delicate mushrooms and aromatic celery – all swimming in that magnificent broth. With fresh herbs like rosemary, thyme, and marjoram, plus the brightness of balsamic vinegar and tomato paste, each bowl delivers comfort and satisfaction. This recipe is naturally gluten-free and vegan, making it inclusive for a variety of dietary preferences without any compromise on taste or heartiness.
Best of all, this vegetable stew is incredibly forgiving and customizable. Want to add more vegetables? Go ahead – zucchini, bell peppers, or green beans would all be wonderful additions. Prefer your stew brothier or thicker? Simply adjust the amount of liquid or blend some of the cooked vegetables back into the pot. Whether you make the broth ahead of time or prepare everything in one session, this is the kind of nourishing, wholesome meal that tastes even better as leftovers.
Vegetable Stew Recipe
Hearty and delicious this vegan Vegetable Stew is made with a rich flavorful homemade broth and tender veggies. Gluten-free.
Ingredients
For the Beefy Vegetable Broth
For the Stew
Instructions
Make the Beefy Vegetable Broth
- Chop one carrot in half lengthwise and in 2-inch chunks, cut the shallot in thick slices widthwise, and cut the mushrooms in half.
- In a Dutch oven or heavy stock pot, sear carrots, mushrooms, and shallot in olive oil, cut side down over medium heat for 5 minutes without stirring. Cut the garlic head in half, add to the pot, and sear for 5 minutes more. You want the veggies to be dark golden brown at least on one side.
- Add wine and cook for 3 minutes at a simmer. Add water, shiitake powder (or dried whole shiitakes or mushroom powder), cocoa powder, molasses, salt, peppercorns, bay leaf, and parsley stems. Simmer for 25 minutes uncovered.
- Strain the broth, which will be around 3 cups of liquid. (This can be made a few days ahead.) For a thicker broth, blend the veggies into the liquid, first discarding garlic skins, peppercorns, bay leaf, and parsley stems.
Make the Stew
- In a large pot, heat olive oil over medium-high heat. Sauté the onion for 5 minutes until golden. Add garlic and mushrooms and sauté until mushrooms wilt slightly.
- Add balsamic vinegar, stir for one minute, then add tomato paste, Worcestershire, soy sauce, celery, carrots, herbs, salt, and pepper.
- Add the strained broth (should be about 3 cups). Bring to a boil and turn down to simmer for 20-25 minutes until potatoes are fork tender.
- Remove from heat and garnish with fresh parsley. Serve and enjoy!
