Old-school vegan stew (Print Version)
# Ingredients:
→ Vegetables
01 -
One onion, finely diced
02 -
Two garlic cloves, minced
03 -
Three large carrots, sliced up
04 -
A couple of celery stalks, cut into pieces
05 -
Two cups of small potatoes, halved
06 -
One cup of white mushrooms, chopped into slices and quarters
07 -
A single cup of frozen peas
→ Liquids and Condiments
08 -
Two tablespoons of olive oil
09 -
Two cups of veggie stock
10 -
A 540ml can of diced tomatoes with garlic
11 -
Three tablespoons of soy sauce
12 -
One tablespoon of balsamic vinegar
→ Herbs and Spices
13 -
One teaspoon of Italian seasoning mix
14 -
Two sprigs of rosemary
15 -
A small bunch of fresh thyme
→ To Thicken
16 -
Two tablespoons of cornstarch
17 -
Three tablespoons of water
# Instructions:
01 -
In a big pot, warm up the olive oil, toss in the onion and garlic. Stir things around for about 3-4 minutes until the onion looks soft and clear.
02 -
Add the carrots, celery, tiny potatoes, mushrooms, and peas to the pot. Let that cook for two or three minutes.
03 -
Throw in the Italian seasoning, veggie broth, canned tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir it all up and bring it to a boil.
04 -
In a small bowl, mix the cornstarch and water until they’re smooth. Add this to the stew, giving it a good stir.
05 -
Turn the heat down low, pop a lid on the pot, and let it gently cook for 45 minutes or until the veggies are nicely soft.
# Notes:
01 -
This dish stays fresh for up to 4 days if chilled in a fridge
02 -
You can freeze it for up to 3 months