When the weather turns chilly, nothing beats the warmth and comfort of a steaming bowl of Rich and Savory Vegan Stew. Packed with wholesome vegetables, robust seasonings, and deep, earthy flavors, this stew is the ultimate plant-based comfort food. Whether you’re vegan or simply looking for a hearty meal, this recipe is guaranteed to satisfy your hunger and warm your soul
Why This Vegan Stew Will Become Your Favorite
This vegan stew isn’t just a meal; it’s an experience. Imagine tender vegetables infused with the flavors of red wine, beer, and fresh rosemary, simmered to perfection. It’s rich, creamy, and has just the right balance of savory and aromatic notes. Best of all, it’s versatile enough to be cooked on the stovetop or in a slow cooker, fitting perfectly into your schedule.
Ingredients for Rich and Savory Vegan Stew
| Ingredient | Quantity |
|---|---|
| Yellow onion (chopped) | 1 large |
| Garlic (chopped) | 3 cloves |
| Carrots (peeled and sliced) | 3 medium (about 2 cups) |
| Rutabaga (peeled and cubed) | 1 small (1.5 to 2 cups) |
| Red potatoes (peeled and cubed) | 5 medium (about 5-6 cups) |
| Mushrooms (sliced, white or cremini) | 1/2 lb (227 grams) |
| Better Than Bouillon Vegetarian No Beef Soup Base | 2 1/2 tbsp |
| Tomato paste | 3 tbsp |
| Fresh rosemary (finely chopped) | 2 tbsp |
| Onion powder | 1/2 tsp |
| Granulated garlic | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Celery salt | 1/4 tsp |
| Beer | 1/2 cup |
| Red wine | 1/2 cup |
| Water | 3 cups |
Step-by-Step Instructions
1. Stovetop Method
- Sauté Aromatics: Heat a large soup pot or Dutch oven over medium heat. Add a splash of oil, broth, or water and sauté the chopped onion with a pinch of salt and pepper for about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add Vegetables and Liquids: Add the carrots, rutabaga, potatoes, mushrooms, Better Than Bouillon, tomato paste, beer, red wine, and water. Sprinkle in the onion powder, granulated garlic, black pepper, celery salt, and rosemary. Stir well.
- Simmer: Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for 30-35 minutes, or until the vegetables are tender.
- Blend for Creaminess: Remove one ladleful of the stew and blend it in a NutriBullet or blender until smooth. Stir the puree back into the pot to thicken the stew.
- Season and Serve: Taste the stew and adjust the seasoning with salt and pepper as needed. Serve hot with hearty bread.
2. Slow Cooker Method
- Prepare Aromatics: In a medium skillet, sauté the onion with a pinch of salt and pepper over medium heat for about 5 minutes. Add the garlic and cook for another minute.
- Assemble in Slow Cooker: Transfer the sautéed onions and garlic to your slow cooker. Add all the remaining ingredients, including the seasonings, liquids, and vegetables.
- Cook Low and Slow: Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the vegetables are tender.
- Blend and Finish: Remove one ladleful of the stew and blend it, then stir the puree back into the slow cooker. Adjust the seasoning and serve hot.
Tips for Success
- Choose the Right Beer and Wine: Opt for a light, non-bitter beer and a dry red wine to complement the stew’s flavors.
- Cut Vegetables Evenly: This ensures they cook at the same rate, avoiding mushy or undercooked pieces.
- Customize the Vegetables: Swap rutabaga for parsnips or sweet potatoes if you prefer.
- Don’t Skip the Blend: Blending a portion of the stew creates a creamy texture without adding extra fat.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 190 |
| Protein | 5g |
| Fat | 1g |
| Carbohydrates | 38g |
| Fiber | 7g |
| Sodium | 620mg |
Note: Nutritional values are approximate and may vary depending on ingredient brands and measurements.
Serving Suggestions
- Pair with Bread: Serve with warm, crusty bread or vegan biscuits for dipping.
- Top with Herbs: Garnish with fresh parsley or thyme for a pop of color and flavor.
- Add a Side Salad: A crisp green salad with a tangy vinaigrette balances the richness of the stew.
FAQs About Rich and Savory Vegan Stew
1. Can I make this stew gluten-free?
Yes! Substitute the beer with gluten-free beer or extra water, and ensure all other ingredients are gluten-free.
2. Can I freeze the leftovers?
Absolutely. Let the stew cool completely, then store it in airtight containers in the freezer for up to three months. Reheat on the stovetop or in the microwave.
3. Can I use a different broth base?
Yes, vegetable broth or other vegan bouillon products work well as substitutes for Better Than Bouillon.
4. How do I make it oil-free?
Sauté the onions and garlic in water or vegetable broth instead of oil.
5. What can I use instead of red wine?
Replace the wine with an equal amount of grape juice, pomegranate juice, or extra vegetable broth.
6. Can I add plant-based protein?
Certainly! Add cooked lentils, chickpeas, or cubed tofu to increase the protein content.
Conclusion: Why You Should Try Rich and Savory Vegan Stew Today
Rich and Savory Vegan Stew is more than just a meal; it’s a comforting embrace in a bowl. With its deep, robust flavors and nourishing ingredients, it’s the perfect dish for cold nights, family dinners, or meal prepping. Easy to customize and brimming with wholesome goodness, this stew is bound to become a staple in your recipe rotation.
Ready to enjoy the ultimate vegan comfort food? Gather your ingredients and savor the rich, savory flavors of this hearty stew tonight!
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Rich and Savory Vegan Stew: A Hearty Meal for Every Occasion
- Total Time: 50 minutes (stovetop) or 6 hours 15 minutes (slow cooker)
- Yield: 6 servings
Description
Warm your soul with this Rich and Savory Vegan Stew, a hearty blend of vegetables, aromatic herbs, and bold flavors from red wine and beer. Perfect for chilly evenings, this comforting dish is easy to make and satisfyingly delicious for vegans and non-vegans alike.
Ingredients
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 3 medium carrots, peeled and sliced (about 2 cups)
- 1 small rutabaga, peeled and cubed (1.5 to 2 cups)
- 5 medium red potatoes, peeled and cubed (5–6 cups)
- 1/2 lb mushrooms, sliced (white or cremini)
- 2 1/2 tablespoons Better Than Bouillon Vegetarian No Beef 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 black pepper
- 1/4 teaspoon celery salt
- 1/2 cup beer
- 1/2 cup red wine
- 3 cups water
Instructions
Stovetop Method
- Sauté Aromatics: In a large soup pot or Dutch oven, heat a splash of oil, broth, or water over medium heat. Add the onion with a pinch of salt and pepper and sauté for 5 minutes. Add the garlic and cook for 1 minute.
- Add Vegetables and Liquids: Stir in carrots, rutabaga, potatoes, mushrooms, soup base, tomato paste, beer, red wine, and water. Add rosemary, onion powder, granulated garlic, black pepper, and celery salt. Mix well.
- Simmer: Bring the mixture to a boil, reduce heat to low, and cover. Let it simmer for 30-35 minutes, or until the vegetables are tender.
- Blend for Creaminess: Remove 1 ladleful of the stew, blend it until smooth, and stir it back into the pot for a creamy texture.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.
Slow Cooker Method
- Sauté Aromatics: In a skillet, sauté onion and garlic as above.
- Assemble in Slow Cooker: Transfer sautéed aromatics to the slow cooker. Add all remaining ingredients and stir.
- Cook: Cover and cook on high for 3-4 hours or on low for 5-6 hours until vegetables are tender.
- Blend and Serve: Blend a portion of the stew for creaminess, stir, and adjust seasoning. Serve hot.
Notes
- Replace beer with gluten-free beer or extra water for a gluten-free version.
- Use parsnips or sweet potatoes instead of rutabaga for a twist.
- Add cooked lentils or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (stovetop) or 5-6 hours (slow cooker)
- Category: Main Dish
- Method: Simmering/Slow Cooking
- Cuisine: Vegan Comfort Food
