We love hearty stews on cold days. They provide comfort, warmth, and nourishment – especially when loaded with good-for-you vegetables. We often see beef used as the base of winter stews, but we love using mushrooms for a hearty vegan stew option that’s also cleanse-approved.

hearty vegan stew

Ingredients:

1 lb white button mushrooms, halved (or mushroom mix of choice)

1 large sweet potato, cubed

1 small yellow onion, sliced

2-3 large carrots, sliced

2-3 celery stalks, sliced

3-4 cloves of garlic, minced

1 tablespoon Italian seasonings

2 tablespoons gluten-free flour

2 tablespoons balsamic vinegar

2 bay leaves

1/4 cup olive oil

4 cups vegetable broth

Optional: parsley

Directions:

Prep ingredients while heating olive oil in a large pot over medium heat.

Add mushrooms. Cook until starting to slightly brown, about 5 minutes. Add onion. Continue cooking until mushrooms and onions are caramelized and cooked through, about 5 more minutes. 

Add carrots, sweet potatoes, celery, garlic, and Italian seasonings. Stir and cook for 5 additional minutes.

Add balsamic vinegar, then 1/2 cup of vegetable broth to deglaze the pan. Bring to a simmer and add flour. Stir the veggies until the flour is completely dissolved. Add remaining vegetable broth and bay leaves. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, or until soup is thickened and cooked through.

Serve immediately or store the vegan stew in the fridge for up to a week.  

Recipe and photography by Kaitlyn Noble

https://blog.cleanprogram.com/vegan-stew/?utm_source=email&utm_medium=campaign-email&utm_campaign=building-immunity-01-26-22&_kx=7zC7Jw5oiPlYH-JCwN7aLuOX3RWxK-2_m35OMPeNGx4%3D.MNSTHj