This cozy Vegan Stew is packed with chunks of meaty mushrooms, tender veggies, and hearty potatoes in a rich red wine broth. The perfect cozy and wholesome dish to serve on a chilly winter day.
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 1 tablespoon tomato paste
- 3 stalks of celery, chopped
- 3–5 large carrots, peeled and chopped
- 16 ounces (450 g) cremini mushrooms, cut in half or quartered*
- 2 tablespoons all-purpose flour*
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 5 cloves garlic, minced
- 3–5 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 cup (235 mL) dry red wine* (I used merlot; or sub more broth)
- 1 pound (450 g) small Yukon gold potatoes, quartered
- 2 cups (475 mL) vegan beef-flavored vegetable broth
- 1 1/2 cups (350 mL) water
- Salt and black pepper, to taste
- Aromatics: Warm the oil over medium-high in a large heavy-bottomed pot or Dutch oven. Add the onion once warm and sauté for 3 minutes, until translucent and slightly golden. Stir the tomato paste in with the onion and fry for 1 minute. Then, add in the carrot, celery, and mushrooms. Cook for 5 to 7 minutes, stirring only every 1 to 2 minutes or to get seared edges.
- Spices: Add the flour, smoked paprika, black pepper, and garlic to the pot and stir well. Sauté for 1 minute, then add in the thyme and bay leaf. Deglaze the pot with red wine and stir well, scraping the bottom of the pot to get the browned bits (aka flavor!) into the broth.
- Broth: Add the potatoes, broth and water to the pot, cover, and bring to a boil over medium-high heat. Uncover the pot, then reduce the heat to medium and simmer for 25 to 30 minutes, stirring occasionally. The stew is done once the potatoes are fork-tender and the broth has reduced and thickened. If the stew gets too thick for your liking, thin it out with additional broth or water.
- Serve: Season with additional salt and pepper to taste, if desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days, or in an airtight jar or container in the freezer for up to two months.
- Mushrooms: my mushrooms were on the smaller side, so I only cut them in half, but if yours are larger you can quarter them too. You can also use a variety of mushrooms here if you’d like – shiitake or oyster mushrooms would be great.
- Flour: sub the flour for equal parts of a gluten-free flour blend or brown rice flour.
- Wine: I used a merlot for this recipe. If you do not cook with alcohol, replace the wine with 2 tablespoons red wine or balsamic vinegar + the remaining liquid with vegetable broth