Thick, Hearty Root Vegetable Vegan Stew Recipe

Name: Thick, Hearty Root Vegetable Vegan Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water or 6 cups stock; 3 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, chopped; 2 large celery ribs, chopped; 5 ounces shiitake mushrooms, sliced; 5 ounces button mushrooms, sliced; 1/4 cup almond flour; 1 large sweet potato, cubed; 2 large rutabagas, cubed; 1 large parsnip, cubed; 1 large turnip, cubed; 1 tablespoon sea salt; 1/4 teaspoon white pepper; 1 rosemary sprig; 4 -5 oregano sprigs; 1 sage sprig; 1 bay leaf; 1 bunch swiss chard, stems removed, greens roughly chopped

Servings: persons

6 cups water or 6 cups stock
3 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
5 ounces shiitake mushrooms, sliced
5 ounces button mushrooms, sliced
1/4 cup almond flour
1 large sweet potato, cubed
2 large rutabagas, cubed
1 large parsnip, cubed
1 large turnip, cubed
1 tablespoon sea salt
1/4 teaspoon white pepper
1 rosemary sprig
4 -5 oregano sprigs
1 sage sprig
1 bay leaf
1 bunch swiss chard, stems removed, greens roughly chopped

1
Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
2
Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
3
Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
4
Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
5
Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
6
If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 cups water or 6 cups stock, 3 tablespoons olive oil, 1 large onion, chopped, 2 large carrots, chopped, and more.

Yes, Thick, Hearty Root Vegetable Vegan Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thick, Hearty Root Vegetable Vegan Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions