Comforting Vegetarian Stew – A Cozy One-Pot Dinner for Every Season
This hearty vegetarian stew is a one-pot wonder packed with tender root vegetables, earthy mushrooms, and a thick balsamic-infused broth. Perfect for cozy nights, meal prep, or comforting dinners — it's wholesome, filling, and entirely meat-free and alcohol-free.
Ingredients
Vegetable Base
- 2 tbsp olive oil
- 1 medium brown onion roughly chopped
- 2 stalks celery diced
- 3 pieces carrots peeled and sliced
- 350 g chestnut or button mushrooms halved if large
- 0.75 tbsp fresh rosemary finely chopped
- 0.5 tbsp fresh thyme leaves
- 2 cloves garlic minced
- 1 tbsp tomato paste heaping
- 1 tbsp soy sauce
- 1 tsp vegan Worcestershire sauce or Henderson’s relish
- 35 g all-purpose flour
- 160 ml vegetable broth mixed with 1 tbsp balsamic vinegar
- 2 medium parsnips peeled and sliced
- 250 g rutabaga or swede diced
- 800 ml vegetable broth
- 2 pieces dried bay leaves
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Sauté the base: In a large pot, heat olive oil over low. Add onion and celery with a pinch of salt. Cook for 10 minutes until soft and fragrant.
- Caramelize the carrots: Add carrots and cook 8–10 minutes, stirring occasionally.
- Add mushrooms and herbs: Raise heat to medium, add mushrooms and cook 5 minutes. Stir in garlic, rosemary, and thyme. Cook 1 more minute.
- Flavor it up: Stir in tomato paste, soy sauce, and Worcestershire. Cook for 1 minute.
- Thicken with flour: Sprinkle in flour and stir until absorbed. Pour in balsamic-broth mix slowly, scraping up browned bits as it thickens.
- Simmer with root veggies: Add parsnips, rutabaga, remaining broth, bay leaves, salt, and pepper. Stir well. Bring to a boil, reduce to a simmer, and cook uncovered 45–50 minutes, stirring occasionally.
- Finish and serve: Taste and adjust seasoning. Remove bay leaves. Serve hot, topped with fresh parsley and crusty bread.
Notes
This alcohol-free stew is perfect for cozy dinners or meal prep. Swap rutabaga with potatoes or mushrooms with lentils for variety. Make gluten-free with cornstarch instead of flour. It freezes beautifully and reheats like a dream!