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, antioxidants, and rich in B vitamins.

How is the new year going for you? It’s off to a great start around here. I have a new Facebook private group where we all share recipes and wellness tips. If you would like to join then click here. 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.





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What’s in this vegetable stew

Sliced mushrooms

onion

Carrot

Sea Salt and black pepper

Garlic cloves

Tomato paste

Fresh thyme (or dried)

Vegetable broth

Water (if needed)

Potatoes

Bay leaf

Fresh parsley (or greens of your choice)

Lemon juice

Grapeseed oil

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How to make this vegetable stew

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. 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, and enjoy.

Print Pin 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;-) Prep Time 10 minutes Cook Time 30 minutes Servings 2 Calories 175 kcal Ingredients 1 pack sliced mushrooms trimmed and halved if small or quartered if large

1 small onion chopped

2-3 large carrots

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 Instructions 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.

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 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. Notes Feel free to add the following ingredients to your recipe: Dry white wine (optional)

Celery (optional)

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