TASTY PLANT BASED VEGETABLE STEW 🍲 Hearty vegan recipe to warm your bones!

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + vegetable bouillon

Homemade broth is lower in sodium and more flavorful.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Fresh tomatoes provide a vibrant flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and sweetness.

Preheat the oven to 400 degrees.

In a casserole dish, add chopped red onion, celery, and mushrooms; sauté until browned and mushrooms release moisture.

Deglaze the pan with 1/2 cup of red wine and cook off the alcohol.

Stir in 2 tablespoons of tomato paste until well combined.

Add 1 liter of low sodium vegetable broth gradually while stirring.

Add 3 chopped carrots and 4 chopped yukon gold potatoes to the mixture.

Season with 1 teaspoon of parsley, 1/2 teaspoon of thyme, 1/2 teaspoon of sage, 1 bay leaf, 1 whole rosemary sprig, and 1/2 teaspoon of cracked pepper.

Add 2 teaspoons of Bragg's liquid aminos for flavor.

Cover the casserole dish with a lid and place it in the oven.

Bake for 45 minutes covered, then remove the lid and bake for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary