Easy Peasy Veggie Stew

This wholesome vegetable stew is brimming with vibrant green peas, tender potatoes, flavorful carrots, and an array of other nutritious vegetables. The vegan vegetable stew recipe not only delights the taste buds but also aligns with dietary preferences as it is both dairy-free and gluten-free. The simplicity of preparation, requiring just one pot, makes it an ideal choice for a side dish, a heartwarming appetizer, or a comforting weeknight dinner. Whether served on its own or alongside your favorite main course, this versatile and nourishing dish is sure to satisfy your cravings for a delicious and wholesome meal.

• Cuisine: Mediterranean
• Prep Time 15 minutes
• Cook Time 25 minutes
• Total Time 40 minutes
• Servings 4

Ingredients

• 1 tbsp oil
• 1 medium white onion diced
• 3 medium (200 g) carrots diced
• 5 small (500 g) potatoes chopped
• 6 medium white mushrooms quartered
• 1 medium (70 g) stalk celery with greens, finely sliced
• 3 garlic cloves minced
• 1/2 to 1 tbsp fresh thyme or 1 tsp dried (*see notes)
• 1/2 to 1 tbsp fresh rosemary or 1 tsp dried
• 1/2 to 1 tbsp fresh oregano or 1 tsp dried
• 1 1/2 tsp sea salt or to taste
• 1/2 tsp black pepper or to taste
• 1/3 tsp nutmeg
• 1/4 tsp smoked paprika
• 1/4 tsp red pepper flakes or less if sensitive to heat
• 3 cups (720 ml) vegetable broth or water
• 2 1/3 cup (350 g) frozen peas (*see notes)
• 1/2 cup (120 g) dairy-free heavy cream or canned coconut milk
• 2 tbsp cornstarch or arrowroot flour
• 1/2 cup (120 ml) white wine or more vegetable broth (*see instructions)

Where to purchase all ingredients click HERE

Instructions

1. Heat oil over medium heat in a pan, then add the onion and sauté for approximately 2-4 minutes, stirring frequently until fragrant
2. Incorporate carrots, potatoes, celery, mushrooms, garlic, and all the herbs and spices. Sauté for an additional minute, then introduce vegetable broth.
3. Bring the mixture to a boil over high heat. Allow it to cook for about 5 minutes, followed by adding the frozen peas. Continue cooking for an additional 15 minutes or until the vegetables and peas reach a desired level of softness.
4. In a small bowl, whisk together cornstarch with vegan heavy cream or canned coconut milk.
5. Pour the creamy mixture into the stew, and also incorporate white wine (or opt for more broth or plant-based milk for a creamier texture). Let the soup simmer for an additional 3-4 minutes.
6. Taste the stew and adjust seasonings as needed. Add more salt, pepper, or spices to suit your preferences. For a creamier consistency, use an immersion blender to blend half of the soup.
7. Optional: Garnish with fresh herbs and savor the delightful flavors! Leftovers can be stored covered in the refrigerator for up to 3 days, and the stew is freezer-friendly.

Notes 
Incorporated 1 tablespoon each of fresh herbs—thyme, rosemary, and oregano. Adjust to taste or substitute with dried herbs if preferred.

The stew/soup thickens upon cooling. To restore its consistency, reheat with a generous splash of either vegetable broth or plant-based milk. When utilizing canned peas, incorporate them at a later stage in the cooking process so they do not overcook..

This recipe yields 4 servings, and the provided nutrition facts are based on a single serving.

Nutrition Facts

Easy Peasy Veggie Stew
Amount Per Serving
Calories 360 Calories, from Fat 81
% Daily Value*
Fat 9g 14%
Carbohydrates 55g 18%
Fiber 12g 48%
Sugar 10g 11%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

This Veggie Stew is-

• Vegan (dairy-free)
• Gluten-free
• Hearty
• Comforting
• Rich
• Creamy
• Easy to make
• Perfect for anytime

If you give this yummy dish a try Please feel free to leave a comment on how it turned out

Happy eating