Thick, Hearty Root Vegetable Vegan Stew

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Total Time
2hrs
Prep
1 hr
Cook
1 hr

Trying to stay away from meat products, I always missed the thick and creamy "comfort foods" - this recipe is the first time my family felt the comfort food satisfaction from a vegan recipe, also without the nightshades (important in our house). It's a lot of chopping, but for me that goes along with comfort food. Hope it makes someone's chilly night more cozy!

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Ingredients

Nutrition

Directions

  1. Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
  2. Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
  3. Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
  4. Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
  5. Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
  6. If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.