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Rich Autumn Stew

Rich Autumn Stew

We’re finally beginning to real feel fall around here so I thought I’d share one of our favorite dinners. It’s thick and flavorful, full of familiar veggies but also with some unexpected but complementary ingredients that make it a little like a cross between a veggie stew you might find at a hippie restaurant (not a slam, I have a soft spot in my heart for hippie restaurants) and a hearty, rich West African groundnut stew. Great with chili sauce and over rice or your favorite grains, you’ll want to make this the next time you are craving some soul-satisfying savory comfort food. With an abundance of tender veggies and a thick, flavorful gravy-like broth, this will warm you from the belly out.
Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Rich Autumn Stew

4 cups thin-skinned potatoes, like Yukon, diced
4 carrots, sliced into 1-inch chunks
1 bay leaf
1 teaspoon olive oil
1 yellow onion, diced
2 celery ribs, diced
2 cups mushrooms, sliced
(if you don’t like mushrooms, try zucchini or another veggie)
1 lb. super-firm tofu, diced
1 tablespoon garlic, minced
1 tablespoon low-sodium tamari
¼ teaspoon liquid smoke
2 tablespoons all-purpose flour
(can be gluten-free)
2 tablespoons peanut butter
½ cup low-sodium vegetable broth
15 oz. tomato sauce
1 cup defrosted frozen corn
½ teaspoon cayenne pepper
Salt, pepper and crushed pepper, to taste

Place potatoes, carrots and bay leaf in a pot, cover with water and bring to a boil. Lower the heat to a simmer and cover. The potatoes should be tender in about 20 minutes. Make sure to not overcook or boil too high or they will break apart.

In a large skillet, heat the olive oil over medium heat for a minute. Turn up the heat to medium-high, add the onions and celery, sautéeing for six minutes. Add the mushrooms and tofu, as well as the tamari and liquid smoke. Cook, stirring often, for ten minutes.

Lower the heat and add the flour to the mushroom mixture; stir for one minute. Add the peanut butter and stir. It will be thick and gummy: don’t worry! Add the vegetable stock a little at a time, stirring until the mixture is bubbly and stick. Strain the cooked potatoes and carrots, removing the bay leaf. Add to the skillet. Add the tomato sauce and corn, stirring until thick and cooked through, adding additional cooking water from the potatoes until it’s the desired consistency. Season to taste and serve.

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