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Hearty Vegan Vegetable Stew (One Pot Dish) Recipe

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4.4 from 20 reviews

This hearty vegan vegetable stew is a comforting one-pot dish full of rich flavors and wholesome ingredients. It combines a medley of vegetables simmered in a savory tomato and red wine broth, enhanced with aromatic herbs and a touch of balsamic vinegar for depth. Perfect for a nourishing meal on chilly days, this stew is both filling and healthy, showcasing a delicious balance of textures and tastes with every spoonful.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 Onion, diced
  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 5 cloves Garlic, minced
  • 350 g Mushrooms, sliced
  • 3 cups Potatoes, cut into small chunks

Herbs and Seasonings

  • 2 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • 2 Bay leaves
  • Kosher salt and black pepper to taste

Liquids and Others

  • 2 tablespoon Olive oil
  • 3 tablespoon Flour
  • 3 tablespoon Tomato paste
  • 14.5 oz (1 can) Tomato sauce
  • ¾ cup Red wine
  • 4 cups Vegetable stock
  • 2 tablespoon Soy sauce
  • 3 tablespoon Balsamic vinegar

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened and fragrant, about 5-7 minutes. Then add the minced garlic and sliced mushrooms, sautéing for another 5 minutes until mushrooms release their moisture and begin to brown.
  2. Add Herbs and Flour: Stir in the dried thyme, oregano, and bay leaves. Sprinkle the flour over the vegetables and stir well to coat, cooking for another 2 minutes to cook out the floury taste and help thicken the stew later.
  3. Incorporate Tomato Elements and Wine: Mix in the tomato paste and tomato sauce, stirring to combine evenly. Pour in the red wine and cook for 3-4 minutes, allowing the alcohol to evaporate and the flavors to meld.
  4. Add Stock and Potatoes: Pour the vegetable stock into the pot and add the potato chunks. Stir well and bring the mixture to a boil. Reduce heat to a simmer, cover, and let cook for 25-30 minutes until the potatoes are tender.
  5. Season and Finish: Stir in the soy sauce and balsamic vinegar for added depth and umami. Season with kosher salt and black pepper to taste. Let the stew simmer uncovered for an additional 5 minutes to thicken slightly and blend all flavors perfectly.
  6. Serve: Remove bay leaves before serving. Ladle the hearty vegan vegetable stew into bowls and enjoy warm as a nutritious main course or alongside crusty bread.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch, adjusting the quantity as needed.
  • If red wine is not preferred, use additional vegetable stock and a tablespoon of red wine vinegar to maintain flavor depth.
  • Adding more vegetables such as green beans or bell peppers can enhance the variety and nutrition.
  • This stew stores well and tastes even better the next day; refrigerate leftovers for up to 4 days or freeze for up to 3 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Find it online: https://allyumcooks.com/hearty-vegan-vegetable-stew-one-pot-dish-recipe/