Vegan Gluten Free Mushroom Potato Stew

Total time55 min

Prep time15 min

Cook time40 min

5.0

(28)

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Ingredients

4 servings

2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into ½-inch rounds
2 stalks celery, sliced
1 lb cremini mushrooms, quartered
1 ½ lb yukon gold potatoes, cut into 1-inch chunks
2 tbsp tomato paste
1 tsp dried thyme
1 tsp smoked paprika
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp tamari
2 tbsp cornstarch
3 tbsp cold water
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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