Can vegan food compete with meat-based foods? This question tends to get thrown around when trying to introduce vegan dishes to newcomers. But nothing puts that debate to an end like Vegan Stew. This hearty and heartwarming vegetable stew has a deeply savory, rich, and malty broth, a perfect platform for tender carrots, potatoes, and rutabaga. Mushrooms add beefiness to the mixture without ever touching cow. Vegan Stew is easy to make and it’s a joy to see it come together—and even more of a joy to eat!
Ingredients
- 1 large yellow onion, chopped
- 1 tablespoon oil
- salt, to taste
- pepper, to taste
- 3 cloves garlic, chopped
- 3 medium carrots, peeled and sliced
- 1 small rutabaga, peeled and chopped into bite-size pieces
- 5 medium red potatoes, peeled and chopped into bite-size pieces
- 1/2 pound white or cremini mushrooms, sliced
- 2 1/2 tablespoons vegetarian soup base
- 3 tablespoons tomato paste
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon celery salt
- 1/2 cup beer
- 1/2 cup red wine
- 3 cups water
Directions
Step 1 –In a soup pot or a Dutch oven over medium heat, add the onion, the oil, the salt, and the pepper and sauté until the onions are tender, about 5 minutes.
Step 2 –Add the garlic and cook until fragrant, about 1 minute.
Step 3 –Add the carrots, the rutabaga, the red potatoes, the mushrooms, the soup base, the tomato paste, the rosemary, the onion powder, the granulated garlic, the celery salt, the beer, the red wine, the water, the salt, and the pepper.
Step 4 –Bring the mixture to a boil.
Step 5 –Cover the pot and reduce the heat to a simmer.
Step 6 –Simmer until the veggies are tender, about 30-35 minutes.
Step 7 –Pour 1 ladle of the stew into a blender and purée. . .
Step 8 –Add the puréed mixture to the stew and stir to combine.
Step 9 –Taste for seasoning and serve.