Vibrant veggies, hearty potatoes, earthy mushrooms, and aromatic spices come together in the most delicious way in this French Country Veggie Stew. This wholesome seasoned stew is full of comforting goodness and flavors. Oven roasted to perfection, it is everything you would expect in this vegan nod to a classic French stew. Easy to make, hearty, and satisfying, this dish has a tasty seasoned sauce that coats the veggies giving your body those soul-warming flavors that you have been craving.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
Hi there, Ameera here!
We love rustic stews; they come out of the oven smelling divine, looking deliciously rustic, and just shout “dig in and eat me!”
This dish is all that and so much more!
I was never a huge mushroom fan until we went Whole Food Plant Based. It was a textural thing for me as I enjoy the flavors. I was able to get over the textural issue slowly.
I started enjoying dishes with finely chopped mushrooms, then slowly started to incorporate larger chopped mushrooms, to eventually sliced mushrooms. And now I eat whole mushrooms; however, I still prefer smaller whole mushrooms.
I’m so thrilled with how far I’ve come, especially because mushrooms are packed with nourishing goodness and super yummy! The mushrooms are heavenly in this dish.
We have a lot of mushroom-fan Readers, and we hope you fine this dish divine!
The saffron in this dish is optional, but if you have it on hand and you enjoy it, then definitely use it. Saffron has such a unique flavor.
If you have never tasted saffron, the flavor is kind of hard to nail down and describe. Some would say it has a floral note, while others say it has hay-like sweet notes.
It typically has a tiny hint of bitter notes on the back-end of the palate. This slightly bitter note is prized for rounding out flavorful dishes throughout Indian, European, and Middle Eastern cuisines.
Keep in mind, more saffron doesn’t necessary mean more flavor. Saffon can get very strong/bitter pretty fast so stick to the “less is more” concept when adding saffron.
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Tips & Tricks
The key thing to ensure a perfectly baked dish is to make sure all the potatoes are perfectly tender. You need to test several of them by piercing them with a sharp knife.
Additionally, try not to mix them with a heavy hand. You don’t want the veggies to break down too much, but if they do, no worries. It still tastes AH-MAZING!!!
I’ll let Mom tell you more!
Hi! Robin here.
This dish is easy to make and is super yummy! I love our cast-iron, ceramic/enamel-lined Dutch Oven. We use it all the time. It works perfectly for making this fragrant stew. You can start the dish on the stovetop, then move it to the oven to roast the veggies.
If you don’t have a Dutch Oven, you can use a skillet to start the dish off, then switch to an oven proof roasting pan to finish it off in the oven. Just throw a cover on it, and you are pretty much good to go!
We hope you give this deliciousness a try! We just know you are going to love it!
- Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot with a tight-fitting lid
Nourishing veggies and aromatic spices come together in the most delicious way in this easy, comforting, and low-fat French Country Veggie Stew. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
- 1 medium yellow onion, rough chop
- 2 Tablespoons minced garlic
- 1 Tablespoon GF flour *
- 2 Tablespoon tomato paste
- ¼ cup white wine *
- ½ cup vegetable broth *
- ½ cup water (or broth)
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- ¼ teaspoon baking soda *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 ½ teaspoons dried crushed thyme leaves *
- ¼ + 1/8 teaspoon dried crushed fennel (+/-) *
- ½ teaspoon dried oregano
- ½ teaspoon dried ground mustard powder
- 2 bay leaves
- Large pinch saffron threads (optional) *
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- 2 lbs. Russet potatoes, scrubbed, unpeeled, sliced into wedges *
- 3 carrots, chunked
- 2 celery ribs, chunked
- 8 oz. to 10 oz. mushrooms *
- 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
- Freshly chopped parsley
- Dried red pepper flakes
- Preheat the oven to 400 F.
- Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
- In a large, deep, ceramic/enamel lined oven-safe Dutch oven/pot, add the onion, sauté over medium-high heat for 4 minutes until the onions start to soften. (If needed to prevent sticking, add a splash of vegetable broth or water).
- Add the minced garlic, tomato paste and flour and sauté for one minute stirring constantly. It will appear gooey and lumpy. Then add in the white wine, stirring constantly to allow the alcohol to evaporate for about one minute. Note: All the liquid will not evaporate.
- Then add the vegetable broth, water, petite diced tomatoes and the Spice/Herb mix, whisk well to combine all the ingredients, then stir in the baking soda and allow the mixture to thicken. Simmer for 2 minutes, then remove from the stove.
- Finally add the potatoes, carrots, celery, and mushrooms, mix well to coat everything. Sprinkle the top lightly with some additional sea salt and black pepper. Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.
- After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 minutes or until the potatoes and carrots are perfectly tender.
- After 5 minutes, remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
- Sprinkle individual portions with some freshly chopped parsley and red pepper flakes.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Flour: We used Bob’s Red Mill gluten free all-purpose baking flour blend. You can use the flour of your choice.
*Russet Potato Wedges: We cut the potatoes in half lengthwise, then we cut each half into 3rds lengthwise. In other words, each potato is cut into 6ths lengthwise to get potato wedges. Feel free to cut the potatoes into any size you wish, adjust the oven time accordingly.
*Baking Soda: The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity.
*Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
*Dried Crushed Fennel: We loved fennel. You can leave it out if you are not a fan. We really enjoyed the extra dimension it added to this French dish. Feel free to adjust the amount accordingly to suit your personal preferences.
*Saffron: We love saffron; however, we know it can be an acquired taste with its slightly bitter notes at the backend of the palate. You can leave it out if you are not a fan or it can also be price prohibitive as it is quite expensive. If you have it on hand and enjoy it, use it.
*White Wine: We used Vegan Sovereign Blanc White Wine, or any vegan dry white wine will work equally well. The white wine flavor adds an extra layer of flavor. The alcohol burns off/reduces, and you are left with this beautiful nuance of flavor. You do not have to add the white wine, you will need to slightly ramp up the flavors if you leave it out and add ¼ cup of broth or water to replace the liquid.
*Mushrooms: You can use just about any type of mushroom you like. We used whole Baby Bella mushrooms. You can slice them or leave them whole. We enjoyed leaving them whole.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 4-5 servings.
*Storage: Refrigerate and use within 5 days.