Description
Nourishing, wholesome, and oh-so-delicious, this oil-free Mushroom Vegetable Stew is a classic stick-to-your-ribs stew that is ideal for a chilly day.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 3 carrots, sliced penny rounds
- 2 celery ribs, diced
- 2 Tablespoons minced garlic
- 1 Tablespoon tomato paste
- 2 cups low-sodium vegetable broth *
- 1 cups water
- 2 Tablespoons reduced-sodium tamari *
- 1 Tablespoon balsamic vinegar
- ½ teaspoon pure maple syrup (optional)
- 2 Tablespoons nutritional yeast
- 1 – [ 14 oz. can ] petite diced tomatoes
- 4 cups Russet potatoes, peeled, 1 ½ inch cubes *
- 8 to 10 oz. white button mushrooms, sliced *
- 8 to 10 oz. Baby Bella mushrooms, sliced *
- ½ cup dry brown lentils, picked through, rinsed *
Spice/Herb Ingredients:
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ½ teaspoons dried rosemary *
- ¾ teaspoon dried rubbed sage *
- 1 teaspoon dried oregano
- ¾ teaspoon dried crushed thyme leaves *
- ¼ teaspoon Italian Seasonings
- ¼ teaspoon dried mustard powder
- 1/8 teaspoon smoked paprika
- ¾ to 1 ¾ teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- 2 bay leaves
Other Ingredients:
- 1 to 1 ½ cups frozen peas
Slurry Ingredients:
- 2 Tablespoons cornstarch (or arrowroot powder)
- ¼ cup unsweetened plain plant milk
Instructions
Instant Pot Instructions
- Place the Spice/Herb Ingredients (except the bay leaves) in a small bowl, mix well, set aside.
- Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Tuck in the bay leaves. Set the Instant Pot to Manual Pressure High for 11 minutes. When finished, press Cancel and allow to sit for 3 minutes, then do a Quick Release. Unplug the Instant Pot.
- Once all the pressure is released, carefully remove the lid. Remove and discard the bay leaves. Add the cornstarch slurry, stir to thicken. Add the frozen peas, stir to combine. Taste test the flavors and add any additional seasonings.
- Allow at least 5 minutes for the flavors to marry before serving.
Stove Top Instructions:
- Place the Spice/Herb Ingredients (except the bay leaves) in a small bowl, mix well, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the mushrooms, a splash of water, a splash of tamari, and a sprinkle of sea salt. Sweat/sauté the mushrooms to reduce, about 3 to 5 minutes, then remove the mushrooms from the pot.
- Next add the diced onions, carrots, and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic and tomato paste, sauté for 1 minute, stirring constantly, then add all remaining the Base Ingredients, Spice/Herb Mix, and sauteed mushrooms, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid. Simmer for 30 minutes or until the potatoes, carrots, and celery are perfectly tender, stirring occasionally.
- Remove and discard the bay leaves. Add the cornstarch slurry, stir to thicken. Add the frozen peas, stir to combine. Taste test the flavors and add any additional seasonings.
- Allow at least 5 minutes for the flavors to marry before serving.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 4 to 5 (makes 11 cups)