Hearty Vegetable Stew

Fall is here and it’s my favorite season of the year, it’s been a very warm summer so I’m looking forward to cooler days.  With cooler days comes the urge of wanting to cook comforting soups and stews.  This stick to your ribs style Hearty Vegetable Stew will warm your heart and soul and satisfy your comfort food cravings.  Did I happen to say that this is Vegan?  Dig into this nutritious stew, you may even feel like having a second helping…do so and without guilt.

 

Serves 6 to 8

4 cups vegetable stock

1 package of dried porcini mushrooms

2 tablespoons olive oil

1 large yellow onion, chopped

4 cloves of garlic, chopped

3 stalks of celery, sliced

3 carrots, chopped

1 tsp salt

1 tsp cracked pepper

1 tablespoon paprika

2 teaspoons Italian seasoning

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

3 medium Russet Potatoes, peeled and cut into 1 ½ inch cubes

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 tablespoons sundried tomatoes, packed in oil, chopped

½ cup of red wine, optional but gives a nice depth

15 oz. can of chopped tomatoes

1 tablespoon vegan Worcestershire sauce, like Annie’s Naturals

2 tablespoons corn starch, dissolved in 1/3 cup of cold water

1 cup frozen corn

2 cups frozen peas

 

Instructions:

• In a microwave safe bowl, heat vegetable stock for several minutes until hot
• In a large mixing bowl, place package of dried mushrooms and pour hot vegetable stock over and let soak for 10 to 15minutes
• Heat the olive oil in a heavy bottomed 8 quart pot over medium heat, like cast iron and add the onion, garlic, celery and carrots and cook for 10 minutes, stirring occasionally
• Add the spices and dried herbs, stir and cook for another 5 minutes
• Strain the vegetable stock and mushroom mixture and chop the mushrooms
• Add the stock and mushrooms to the pot
• Add the remaining ingredients except the peas and bring to a small boil and turn down to simmer
• Cook for approximately 30 to 45 minutes or until vegetables are tender, adding peas during the last 10 minutes of cooking and stew is thick, taste and adjust salt and pepper, if desired

Spoon into bowls and serve with thick crusty bread for dipping up all the savory sauce