Loaded with mushrooms, potatoes, carrots, and onions, this Dutch oven vegetable stew is our vegan-friendly take on stew. It’s a great one pot camping meal to keep you warm all night long.
Ingredients
2tablespoonsoil
8ozmushroomshalved or quartered
1teaspoonsalt
1small onionchopped
2large carrotssliced
1celery sticksliced
8-10baby potatoescubed
2clovesgarlicminced
1tablespoontomato paste
2tablespoonsflour
½cupred wine
1tablespoonliquid aminos or soy sauce
2cupsvegetable stock
1teaspoonthyme
1bay leaf
Instructions
Heat 1 tablespoon oil in a large pot. Add the mushrooms and saute until browned, about 5 minutes. Add the onion, carrot, celery, potatoes, and salt and saute 2-3 minutes. Add garlic and tomato paste and saute 1 minute more.
Adding the flour. Stir to coat the vegetables in the flour, then add the red wine and liquid aminos or soy sauce.
Simmer until the red wine has almost entirely evaporated. Add vegetable stock, thyme, and bay leaf. Cover and simmer for 10 minutes, then uncover to let the stew thicken a bit, about 10 minutes. Once the vegetables are tender, check the seasoning and divide among bowls. Enjoy!