Vegan Potato Stew
Vegan Potato Stew is a hearty, rustic dish loaded with creamy Yukon gold potatoes simmered in a savory broth. It’s cozy, classic comfort food made plant-based.
Equipment
Ingredients
- 1 Large Yellow Onion diced
- 3 Cloves Garlic minced
- ¼ Cup Flour AP, GF AP, oat, etc.
- 1 Teaspoon Poultry Seasoning
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Rosemary
- ½ Teaspoon Kosher Salt
- 1 Bay Leaf optional
- 8 Ounces Cremini Mushrooms sliced or quartered
- 1 Pound Carrots peeled and sliced along the bias into ½-inch pieces
- 2 Pounds Petite Yellow or Yukon Gold Potatoes quartered or chunked
- 6 Cups Vegetable Stock
- ½ Cup Frozen Peas
- Vegan Protein of choice - I used lentils
- French Bread to serve
Instructions
- Heat a large pot or dutch oven over medium heat. Add the onion and sauté until translucent, stirring often, about 5 minutes.
- Add the garlic and cook 30 seconds.
- Add the flour, poultry seasoning, thyme, rosemary, and salt. Stir to coat the onion.
- Add the bay leaf, mushrooms, carrots, potatoes, and vegetable stock. Bring to a boil, then simmer for 15 minutes, until the potatoes are tender.
- Stir in the peas.
- Serve with your protein of choice, alongside some French bread.
Video
Notes
*Nutrition facts calculation does not include your protein of choice.
Nutrition
Calories: 211kcal | Carbohydrates: 47g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1199mg | Potassium: 1130mg | Fiber: 7g | Sugar: 9g | Vitamin A: 13252IU | Vitamin C: 42mg | Calcium: 70mg | Iron: 2mg