Ultimate Vegan Stew – A Vegan Comfort Classic

This ultimate vegan stew is a savory dish perfect during the winter season. It is a delicious combination of seared veggies in a vegan stock seasoned with herbs and spices. You can add potatoes, bell peppers and green onions for added color and flavor.


• 200 grams mushrooms (halved)
• 600 ml tomato passata
• 1 large aubergine (chopped)
• 2 bay leaves
• 2 thyme sprigs
• 2 rosemary sprigs
• 6 cloves garlic (minced)
• 5 carrots (unpeeled and chopped)
• 500 ml mushroom vegetable stock (vegan)
• 1 tbsp marmite or miso paste
• handful of small red onions (peeled)
• 1-2 tbsp olive oil (for sauteeing)
• salt to taste
• black pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp soy sauce
• 1 tbsp liquid smoke (optional)
• a splash of red wine (vegan, optional)


Set an oven-proof pot over medium-high heat.
Add some olive oil and heat it.
Add a handful of peeled small red onions into the pot.
Let it cook until onions brown and has caramelized.
Once done, remove the onions from the pot.
Transfer to a plate and set aside.

In the same pot, add chopped carrots.
Stir and cook until carrots are tender.
Once done, remove from the pot.
Transfer to the same plate as the onions.

In the same pot, add chopped aubergine.
Season with salt to taste.
Stir and cook until brown and tender.
Once done, remove from the pot.
Transfer to the same plate with the onions and carrots.

In the same pot, add halved mushrooms.
Stir and cook until brown and tender.
Once done, remove from the pot.
Transfer to the same plate with the rest of the veggies.
Set aside.

In the same pot, add minced garlic.
Saute until fragrant.
Add all-purpose flour.
Stir and cook until well combined.
Pour a splash of vegan red wine.
Stir and cook until thick.
Add bay leaves, thyme sprigs and rosemary sprigs, then stir.
Add tomato passata, mushroom vegetable stock and marmite.
Season with liquid smoke, soy sauce and black pepper to taste.
Stir to combine.
Add the seared veggies set aside earlier.
Stir for a minute.
Cover the pot.
Place it inside the oven at 190 C.
Let it bake for an hour or until carrots soften.
Once done, remove from the oven.
Transfer to a serving bowl.
Serve and enjoy!

Tips and ideas:

You can also cook this on a stovetop over medium-high heat until veggies are soft.

Ultimate Vegan Stew - A Vegan Comfort Classic
Images – https://www.youtube.com/watch?v=8zGGTkiuJm4

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

Shed Your Excess 5-7 Pounds Overnight:

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS

Please Share This Post:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment