Vegan Cream Stew
Warm, comforting, and entirely plant-based, this Vegan Cream Stew is a hearty bowl of goodness that’s perfect for cozy dinners or meal prep. Brimming with tender vegetables like carrots, celery, potatoes, and broccoli, this stew is thickened with a roux and enriched with creamy soy milk and nutritional yeast, delivering a luscious texture and savory flavor. The addition of soy sauce and dried thyme creates a subtle depth, while fresh parsley adds a pop of herbal brightness. Ready in just an hour, this dairy-free and meat-free recipe offers a healthier twist on traditional cream stew without sacrificing flavor. Perfect for vegans and anyone seeking a wholesome, one-pot meal, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 2 sliced celery stalks
- 3 medium, peeled and diced potatoes
- 2 cups broccoli florets
- 8 ounces, sliced button mushrooms
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup soy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon, dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onions and sauté for about 5 minutes until they become translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots and celery to the pot, stir, and cook for about 5 minutes.
Toss in the diced potatoes and sliced mushrooms, stirring to combine all the ingredients.
Sprinkle the flour over the vegetables and stir well, ensuring the flour coats the vegetables evenly. Cook for 2 minutes to remove the raw flour taste.
Pour in the vegetable broth slowly while stirring, to avoid lumps.
Add the soy milk, nutritional yeast, soy sauce, dried thyme, salt, and black pepper to the pot.
Bring the stew to a gentle boil, then reduce the heat to low, cover, and let simmer for 15 minutes.
Add the broccoli florets to the pot and continue to simmer for an additional 10 minutes or until all vegetables are tender.
Taste and adjust seasoning with more salt or pepper if needed.
Stir in the chopped parsley, removing the pot from heat, and let the stew sit covered for 5 minutes before serving.
Serve hot, garnished with a bit more parsley if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5924 mg | 258% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 53.6 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 914 mg | 70% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 8476 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
