Vegetable Stew Recipe
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Feasting at Home · by Tonia | Feasting at Home★ 4.7

Vegetable Stew Recipe

NUTRITION · PER SERVING80M COOK
CAL 10%·PRO 11%
CARBS 31G60% OF CAL
5G FIBER17G OTHER9G TOTAL SUGAR
FAT 6G26% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan vegetable stew with mushrooms, potatoes, and rich herbs simmered in a flavorful broth. Warming and deeply satisfying.

mainsoupdairy freevegan
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Nutrition & ingredients

Ingredients

serves 5
  • 1 shallot or 1/2 of an onion
  • 1 carrot
  • 4 crimini mushrooms
  • 1/2 head of garlic
  • 1/2 cup red wine
  • 4 cups water
  • 2 teaspoons shiitake powder or mushroom powder or 6 dried shiitake mushrooms
  • 1 teaspoon raw cocoa powder
  • 2 teaspoons molasses
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon peppercorns
  • 1 bay leaf
  • 1/2 cup fresh parsley stems
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 8 ounces of mushrooms, baby bellas, or crimini, cut in 1/4 inch slices
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire (use Wizard brand for vegan and gluten-free) optional
  • 1-2 teaspoons soy sauce (we use low sodium)
  • 2 celery stalks, chopped
  • 5 carrots, chopped in 1-inch chunks
  • 1 pound potatoes red or yukon gold potatoes, cut into large chunks
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup fresh parsley, chopped
PREP
20M
SODIUM
1053MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.