BHA & BHT Free Vegan Vegetable Pot Pie Stew with Cilantro and Fresh Herbs
Total time1 hr
Prep time20 min
Cook time40 min
4.7(12)
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Learn more →Ingredients
4 servings
For the stew
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 3 stalks celery, sliced ½-inch thick
- 2 medium yukon gold potatoes, cut into ¾-inch cubes
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- ½ tsp smoked paprika
- 3 tbsp all-purpose flour
- 4 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For the cashew cream
- ½ cup raw cashews, soaked in cold water for at least 30 minutes, then drained
- ½ cup water
For serving
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Soak the cashews in cold water for at least 30 minutes. Drain, then transfer to a blender with 1/2 cup fresh water. Blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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