Ingredients: |
Ingredients: For the saute mixture:
3 tbsp olive oil (or vegan butter)
1 onion diced
2 stalks celery thinly sliced
2 carrots thinly sliced
6 cloves garlic minced
For the roux and deglazing mixture:
ground black pepper to taste
3 tbsp fresh rosemary, thyme and sage finely chopped (3 tbsp total, see note)
1/4 cup brown rice flour (or flour of choice)
1/4 cup white wine
4 cups low-sodium vegetable broth (I use vegan "chicken" broth)
For the rest of the vegetable stew:
1 medium sweet potato cubed (about 2 cups)
4 small Yukon gold or red potatoes cubed (about 2 cups)
2 tbsp tomato paste
1 tbsp soy sauce (use tamari to keep this strictly gluten-free)
1 tbsp nutritional yeast (optional)
1 tsp liquid smoke
1 tsp marmite (optional)
1 cup frozen peas
2 tbsp red wine vinegar
salt to taste (I use about 1 tsp)
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Directions: |
Directions:Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot. |
This recipe for ULTIMATE HEARTY VEGETABLE STEW is from