Savory Vegetable Stew

Serves: 2
Total Time: ~30 minutes

Ingredients

• 2 tablespoons olive oil, divided

• 8 ounces mushrooms, halved or quartered

• 1 teaspoon salt

• 1 small onion, chopped

• 2 celery stalks, sliced ½-inch thick

• 1 large carrot, sliced ¼-inch thick

• 1 medium sweet potato, cut into ½–¾-inch cubes

• 2 cloves garlic, minced

• 1 tablespoon tomato paste

• 2 tablespoons flour

• ½ cup red wine

• 1 tablespoon liquid aminos or soy sauce

• 2 cups vegetable stock

• 1 teaspoon dried thyme

• 1 bay leaf

• Fresh parsley, chopped (to serve)

Instructions

1. Brown the mushrooms
   Heat 1 tablespoon olive oil in a large pot over medium heat.
   Add mushrooms and sauté until browned and slightly crisp, about 5 minutes.

2. Build the base
   Add remaining 1 tablespoon oil, onion, celery, carrot, sweet potato, and salt.
   Sauté 3–4 minutes, stirring occasionally.

3. Add aromatics
   Stir in garlic and tomato paste. Cook 1 minute, until fragrant.

4. Thicken + deglaze
   Sprinkle flour over vegetables and stir to coat.
   Once no dry flour remains, add red wine and liquid aminos (or soy sauce).

5. Reduce
   Simmer about 2 minutes, until wine has mostly evaporated.

6. Simmer
   Add vegetable stock, thyme, and bay leaf.
   Cover and simmer 10 minutes, then uncover and simmer another 10 minutes until thickened and vegetables are tender.

7. Finish
   Remove bay leaf. Taste and adjust seasoning if needed.
   Serve topped with fresh parsley.