Carrot Mushroom Stew Food Heave Made Easy
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This vegetable stew has been on heavy rotation all winter long. The flavors of this stew alone make it a winner alone. Some of the flavors for this vegetable stew recipe include thyme, onions, garlic, bay leaf, smoked paprika, and lemon juice to name a few. Also, It's hearty, packed with fiber, and rich in B vitamins.
During the past month, I've been experimenting with soups, chilis, and vegetarian vegetable stews that are great for vegetarians and vegans. What I love most about this mushroom stew is the combination of potatoes, carrots, mushrooms, and tomatoes. Feel free to add black beans to this vegetable soup and whatever beans and vegetables you have on hand.
Common questions about vegetable stew
What vegetables are good in a stew?
Hearty greens: give your stew some greens such as kale, spinach, or collard greens.
Veggies: Get creative here! Add root vegetables, cauliflower, eggplant, fennel, or winter squash.
Mushrooms:a medley of mixed mushrooms like cremini, shiitake, and oyster mushrooms add great flavor and texture.
Legumes/beans:lentils, chickpeas, or beans of your choice will add lots of fiber and protein.
What is vegetable stew made of?
The classic mirepoix (onion, carrots, and celery) gives this easy vegetable stew a tasty flavor base. Get creative with your vegetables. I use a mix of potatoes and mushrooms. Herbs add depth of flavor. I use thyme, bay leaf, and parsley for this recipe. For the spices, I kept it simple with sea salt, black pepper, and smoked paprika. And, I top it off with lemon juice for a floral and lemony essence to the stew. If you'd like extra protein and fiber add greens, chickpeas, lentils, or butter beans.
How long does it take to cook vegetable stew?
Reduce heat to medium-low, partially cover, and cook until the veg stew is thickened and vegetables are tender and stew is thickened,30 to 35 minutes.
How do you add Flavor to stew?
Try adding tamari (gluten-free soy sauce) or Worcestershire for that savory (or umami) flavor, a pinch of honey, maple syrup, or brown sugar for sweetness, lemon juice, or lemon zest for brightness & floral or smoked paprika or red pepper flakes for spice.
How do you thicken vegetable stew?
Use all-purpose flour or cornstarch (if gluten-free) to help thicken the stew. A slurry is a mixture of some type of starch and water (cold or hot). Mix the flour/starch and water, add it to the stew while simmering and it will thicken up!
What's in this vegetable stew
- Vegetables/Aromatics: Mushrooms, Onion, Carrot, Potatoes, Garlic Cloves, Celery
- Herbs: Thyme, Bay leaf, Parsley
- Spices: Sea Salt, black pepper, Smoked Paprika
- Acids: Lemon Juice, Tomato Paste
- Other: Grapeseed oil, Vegetable Broth
How to make this vegetable stew
- Add grapeseed oil to a large pot over medium heat. Once hot, add onion, carrot, celery, and 1/2 tsp sea salt and cook, stirring often until vegetables are well browned, about 10-12 minutes.
- Add mushrooms, increase heat to medium-high, stirring continuously until mushroom liquid evaporates, about 10 to 12 minutes.
- Add garlic, tomato paste, thyme, and smoked paprika and cook until fragrant, about 30 seconds. scraping up any browned bits. Stir in veggie broth, water, potatoes, and bay leaf; bring to simmer.
- Reduce heat to medium-low, partially cover, and cook until the veg stew is thickened and vegetables are tender, 30 to 35 minutes. When complete, discard bay leaf and stir in parsley (or greens of your choice) and lemon juice. Season with sea salt and black pepper to taste.
How to freeze, store, and reheat this veggie stew
- Storage: Store leftover veggie stew in an airtight container in the fridge for up to one week.
- Freezing: This vegan stew can stay in the freezer in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat leftovers in a saucepan over medium heat. Cook over medium heat, stirring frequently until heated through. Season to taste with salt. Enjoy with a drizzle of extra virgin olive oil and toasted bread.
YOU MAY ALSO LIKE:
- EASY VEGAN CHILI
- VEGAN CORNBREAD MUFFINS
- SWEET POTATO SOUP WITH SPINACH & CHICKPEAS
- VEGAN PUMPKIN SOUP
- WHOLE ROASTED CAULIFLOWER
LEAVE A COMMENT BELOW AND LET ME KNOW HOW YOU LIKE THIS EASY VEGETABLE STEW. I'D LOVE TO HEAR FROM YOU;-)
Hearty Vegan Vegetable Stew (Mushrooms & Potatoes)
This winter vegetable stew recipe is one you will enjoy all winter long. Add mushrooms, carrots, and potatoes to this recipe. Enjoy with a side of vegan cornbread;-)
- 1 pack sliced mushrooms trimmed and halved if small or quartered if large
- 1 small onion diced
- 2-3 large carrots sliced
- 1 cup celery sliced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 tsp thyme fresh or dried
- 1.5 cups vegetable broth
- 1 1/4 water (if needed)
- 5 medium potatoes peeled, cut into 1-inch pieces
- 1 bay leaf
- 2 tbsp lemon juice
- sea salt and black pepper to taste
- 4 tbsp grapeseed oil
- 1 tbsp parsley chopped fresh
- 1 tsp smoked paprika
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Add grapeseed oil to a large pot over medium heat. Once hot, add onion, carrot, and 1/2 tsp sea salt and cook, stirring often until vegetables are well browned, about 10-12 minutes.
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Add mushrooms, increase heat to medium-high, stirring continuously until mushroom liquid evaporates, about 10 to 12 minutes.
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Add garlic, tomato paste, thyme, and smoked paprika and cook until fragrant, about 30 seconds. scraping up any browned bits. Stir in veggie broth, water, potatoes, and bay leaf; bring to simmer.
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Reduce heat to medium-low, partially cover, and cook until stew is thickened and vegetables are tender, 30 to 35 minutes. When complete, discard bay leaf and stir in parsley (or greens of your choice) and lemon juice. Season with sea salt and black pepper to taste, and enjoy.
Feel free to add the following optional ingredients to your recipe:
- More flavor: Dry white wine orTamari (gluten-free soy sauce).
- Thicken stew: Add 2 tbsp of flour simultaneously as the broth.
- More Veggies: Get creative here! Add root vegetables, cauliflower, eggplant, fennel, or winter squash.
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