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Unreel Recipes
cooking · Stew

Hearty Vegetable Stew

From a video by Fork in the Kitchen · 9 min watch

A rich, savory one-pot vegetarian (and vegan-adaptable) stew featuring meaty mushrooms, root vegetables, a thick tomato broth, and bright finishing touches of peas and parsley. Perfect cold-weather comfort food.

StewvegetarianveganAmerican
Hearty Vegetable Stew
Source video — Fork in the Kitchen on YouTube
From the creator
Fork in the Kitchen
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~55 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~30 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
6 servings
Difficulty
HardEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 6 servings
  • yellow onion, diced
  • carrot, sliced
  • parsnip, diced
  • celery, sliced
  • mushroom, thickly sliced
  • 1 lb Yukon Gold potato, small dice
  • garlic, minced
  • butter
  • fresh and dried herbs
  • red pepper flakes, pinch
  • white pepper
  • salt, several generous pinches, to taste
  • flour
  • tomato paste
  • apple cider vinegar
  • vegetarian Worcestershire sauce
  • vegetable bouillon
  • vegetable stock
  • 2 bay leaf
  • 1 cup frozen peas
  • fresh parsley, chopped
  • oil

Preparation

  1. Step 1
    Dice the yellow onion, slice the carrots and celery, peel and dice the parsnip, thickly slice the cleaned mushrooms, and small-dice the pound of Yukon Gold potatoes.
  2. Step 2
    Heat oil in a large pot until hot. Add the onion, carrot, celery, and parsnip along with a generous pinch of salt. Sauté for 4-5 minutes until they begin to soften.
  3. Step 3
    Add the sliced mushrooms and another pinch of salt. Stir to combine, then spread in an even layer. Cook, stirring only once or twice, until the mushroom liquid evaporates and they develop rich, meaty flavor.
  4. Step 4
    Add the butter, minced garlic, diced potatoes, fresh and dried herbs, a pinch of red pepper flakes, white pepper, and one more pinch of salt. Stir and cook for 1 minute.
  5. Step 5
    Sprinkle in the flour and cook for 1 minute. Add the tomato paste and stir to incorporate. Cook for another minute.
  6. Step 6
    Deglaze the pot with apple cider vinegar (or red wine), scraping up any brown bits. Stir in vegetarian Worcestershire sauce, vegetable bouillon, vegetable stock, and 2 bay leaves.
  7. Step 7
    Stir well to combine all flavors. Bring to a simmer, cover for the first half of cooking, then uncover and simmer until thickened with tender potatoes.
  8. Step 8
    Remove the bay leaves. Stir in the frozen peas and chopped fresh parsley. Taste and adjust seasoning if needed.
  9. Step 9
    Serve hot, ideally with bread for dipping.

Notes