Classic vegan stew (Print Version)
# Ingredients:
→ Herbs and Seasonings
01 -
1 tsp Italian herbs
02 -
A couple sprigs of rosemary
03 -
Small bunch of fresh thyme
→ Vegetables
04 -
1 onion, finely chopped
05 -
2 garlic cloves, minced
06 -
3 large carrots, sliced
07 -
2 celery stalks, diced
08 -
2 cups of small potatoes, halved
09 -
1 cup of sliced button mushrooms, quartered
10 -
1 cup of frozen peas
→ Liquids and Extras
11 -
2 tbsp olive oil
12 -
2 cups of veggie stock
13 -
540ml canned diced tomatoes with garlic
14 -
3 tbsp soy sauce
15 -
1 tbsp balsamic vinegar
→ For Thickening
16 -
2 tbsp corn starch
17 -
3 tbsp water
# Instructions:
01 -
In a big pot, heat up the olive oil. Add the onion and garlic and sauté for around 3-4 minutes, or until the onion gets soft and see-through.
02 -
Toss the carrots, celery, small potatoes, mushrooms, and peas into the pot. Let them cook together for 2-3 minutes.
03 -
Mix in the Italian herbs, veggie stock, canned tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir it all up and bring it to a boil.
04 -
Whisk the corn starch and water together in a small bowl until smooth. Add to the stew and stir.
05 -
Turn the heat down, pop a lid on the pot, and let it simmer for 45 minutes or until the veggies are nice and tender.
# Notes:
01 -
Keeps good in the fridge for up to 4 days
02 -
Can be frozen for up to 3 months