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Gluten Free Vegetable stew
This vegan and gluten-free vegetable stew recipe is both hearty and healthy, and will make your whole family ask for more.
Course
Main Course, Soup
Cuisine
American
Keyword
carrot, corn, garlic, gluten-free, green beans, mushroom, onion, potato, stew, vegan, vegetables, vegetarian
Prep Time
10
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
6
servings
Cost
$15
Equipment
stainless steel stockpot
measuring cups & spoons
wooden spoon
ladle
peeler
knife
chopping board
little mixing bowl & spoon
Ingredients
1
large
Russet Potato
cubed
1
large
carrot
½ inch sliced
1
medium
onion
diced
4
cloves
garlic
chopped
½
cup
green beans
trimmed & chopped ½ inch
1
green
bell pepper
diced
½
cup
sweet corn kernels
fresh, canned, or frozen
1
cup
white mushrooms
sliced
1
tablespoon
dried herb de Provence
crushed
1
tablespoon
sea salt
1
teaspoon
pepper
3
tablespoon
mushroom powder
1
tablespoon
plant butter
¼
cup
olive oil or avocado oil
4
cups
water
1
tablespoon
potato starch
dissolved in water
Instructions
Heat olive oil in a large stockpot on high. Sauté garlic and onions for 3-5 minutes.
Add herbs and mushroom powder and salt and cook for 5 minutes.
Slowly stir in potatoes, carrots, and celery. Close the lid and cook for 10 minutes.
Add the rest of the vegetables and cook for 5 minutes.
Pour water in and bring it to a soft boil. As soon as the water boils, turn it down and simmer with a lid for 30 minutes.
Turn the heat up and let liquid boil again for 10 minutes. Add potato starch mixture. As soon as the liquid thickens, turn stove off.
Serve warm, garnish with fresh herbs if desired.