Description
This hearty Veggie Stew is a comforting one-pot meal packed with potatoes, carrots, peas, and aromatic herbs. It’s creamy, nourishing, and perfect as a vegan, gluten-free weeknight dinner.
Ingredients
- 1 tablespoon oil
- 1 medium white onion, diced
- 3 medium carrots, diced
- 5 small potatoes, chopped
- 1 stalk celery, finely sliced
- 3 garlic cloves, minced
- ½–1 tablespoon fresh thyme (or 1 tsp dried)
- ½–1 tablespoon fresh rosemary (or 1 tsp dried)
- ½–1 tablespoon fresh oregano (or 1 tsp dried)
- 1½ tsp sea salt, or to taste
- ½ tsp black pepper
- â…“ tsp nutmeg
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes
- 3 cups vegetable broth
- 2â…“ cups frozen peas
- ½ cup plant-based cream or coconut milk
- 2 tbsp cornstarch or arrowroot flour
- ½ cup white wine (or extra broth)
Instructions
- Heat oil in a large pot over medium heat and sauté onion for 2–4 minutes.
- Add carrots, potatoes, celery, garlic, and all herbs and spices. Cook 1 minute.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add peas and cook for 15 more minutes until vegetables are tender.
- Mix plant-based cream with cornstarch in a small bowl until smooth.
- Stir mixture into the stew along with white wine or extra broth.
- Simmer 3–4 minutes until slightly thickened.
- Adjust seasoning and optionally blend part of the stew for creaminess.
- Garnish with fresh herbs and serve warm.
Notes
- Use fresh or dried herbs depending on availability.
- The stew thickens as it cools; add broth when reheating.
- Add peas later if using canned instead of frozen.
- Blending part of the stew creates a creamier texture.
- Stores well in the fridge for up to 3 days or can be frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Stew
- Method: One Pot
- Cuisine: International