Winter Vegetable Stew with hearty root vegetables and herbs makes for a warm, satiating cup or bowl of stew. Enjoy with a side of bread or some crackers. You can also mix and match the vegetables for this stew, such as using Yukon potatoes or celery.

Ingredients

Winter Vegetable Stew

• 2 cups butternut squash, cubed (fresh or frozen)
• 1/2 yellow onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 1 sweet potato, peeled & cubed
• 2 garlic cloves, minced
• 1/2 cup mushrooms, chopped
• 1 cup coconut milk (or heavy cream for dairy option)
• 4 cups vegetable broth
• 1/2 cup flour
• 1/4 cup nutritional yeast
• 1 1/2 tsp Black pepper or to taste
• 1/2 tsp ground sage
• 1 tsp ground thyme
• 1 tsp paprika
• 2 Tbs vegan butter or margarine
• 1 small bay leaf

Directions

1. In a medium-large stovetop pot, heat the vegan butter on medium heat until melted.
2. Then, begin sautéing the onions and garlic. Cook for 2-3 minutes or until fragrant. Then add the remaining vegetables except for the mushrooms, those will be saved toward the end. .
3. Cook the vegetables for about 7-10 minutes, adding a splash of vegetable broth to prevent sticking.
4. Then, add the flour and whisk together until thick and bubbly.
5. Add in the remainder of the vegetable broth and coconut milk (or cream).
6. Next, add the seasonings and nutritional yeast. You may also use fresh herbs instead.
7. Stir together well, taste and adjust seasoning.
8. Set heat to low, add in the bay leaf, and cover with a lid.
9. Allow the stew to simmer for about 15-20 minutes or until all the vegetables are soft. Be sure to stir the stew about half way through and check on it to make sure it isn’t overly bubbly. Add in the mushrooms during the last 5-10 minutes of cooking.
10. Remove the bay leaves and any stems if you used fresh herbs.
11. Serve fresh and enjoy with a side of toast or crackers if desired. Leftovers can be kept in the refrigerator for up to 3 days.

Nutrition Information

Nutrition Disclaimer

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