Rich, savory, and delicious, this vegetable stew is a great vegan alternative to try out this fall.
As the weather starts to cool down, making a big pot of stew can be a great way to warm yourself back up. It's also a great way to use up an assortment of leftover ingredients that you might have floating around. A couple of extra potatoes? A stick of celery? Some carrots? You've almost got everything you need to make stew!
What we love about this recipe is that you can get a rich, savory flavor using a lineup of entirely vegan ingredients. Without a lot of perishable ingredients to worry about, you can save this meal for the end of your trip. Pairing old-world flavors like red wine, thyme and bay leaf with a kick of liquid aminos or soy sauce, this stew produces an unexpectedly deep and complex flavor profile.
While we cooked this meal in a Dutch oven because we like the heat retention properties of the cast iron, it isn't strictly necessary. If cooking on a camp stove, you can use any large pot with a lid. Of course, if you want to cook over the campfire, then a cast-iron Dutch oven is the only way to go.
If you're in need of a cool-weather stew this fall, look no further than this vegetable stew.
Dutch Oven Vegetable Stew
Yield: 2-3 servings
Prep time: 30 minutes
Ingredients
- 2 tablespoons oil
- 8 ounces of mushrooms, halved or quartered
- 1 teaspoon salt
- 1 small onion, chopped
- 2 large carrot, sliced
- 1 celery stick, sliced
- 8-10 baby potatoes, cubed
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1/2 cup red wine
- 1 tablespoon liquid aminos or soy sauce
- 2 cups vegetable stock
- 1 teaspoon thyme
- 1 bay leaf
Directions
Step 1
Heat 1 tablespoon oil in a large pot. Add the mushrooms and saute until browned, about 5 minutes.
Step 2
Add the salt, onion, carrot, celery and potatoes. Saute 2 to 3 minutes. Add garlic and tomato paste and saute 1 minute more before adding the flour.
Step 3
Stir to coat the vegetables in the flour, then add the red wine and liquid aminos or soy sauce.
Step 4
Simmer until the red wine has almost entirely evaporated. Add vegetable stock, thyme and bay leaf. Cover and simmer for 10 minutes, then uncover to let the stew thicken a bit, about 10 minutes. Once the vegetables are tender, check seasoning and divide among bowls.
