Hearty Vegan Pantry Stew
When fresh ingredients are scarce, this hearty stew is a winner!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 308kcal
- 3 cups water or broth
- ¼ cup dried mushrooms broken into small pieces (optional)
- 8 oz tempeh or your favorite protein
- 2 large carrots sliced
- 2 medium potatoes diced
- 1 large onion chopped
- ½ cup ketchup or tomato paste
- ¼ cup Bragg Liquid Aminos or tamari or soy sauce
- 1 tsp garlic powder
- 1 tsp dried tarragon
- ¼ tsp ground black pepper
- ½ cup frozen green peas
- ¼ cup flour
- ⅓ cup cold water
- 1-2 tbsp fresh parsley minced (optional)
Add everything through the black pepper to a pot, bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.
In a small bowl, whisk together the flour and cold water until smooth.
When vegetables are tender, add peas to the pot and stir. Let them heat up for a minute or so. Now add the flour mixture and stir. Continue to simmer until the stew thickens.
Taste for seasoning and adjust if needed. Serve topped with parsley, if desired.