Stew is one of my favorite fall and winter dishes. It’s the perfect hearty, savory, filling meal to warm you up after a cool day. My mom has always made the best stew and it was always one of our family favorites. So, this year pretty much as soon as the cool weather appeared I was eager to try to make a plant-strong version of my mom’s amazing stew. 
I did my research and had some trial and error sessions until finally I was able to come up with a plant-based stew that tastes exactly like my moms amazing stew but without the beef. It’s savory, hearty and loaded with peas and carrots. And did you know that there are approximately 9 grams of protein in every cup of boiled peas? Plus peas are a good source of vitamin A, vitamin C, B vitamins, vitamin K, and magnesium. (Read more about the nutritional value of peas here).
You can serve this stew many ways…over biscuits like I did here (I use the Minimalist Baker’s recipe for The Best Damn Vegan Biscuit), over mashed potatoes or in a bowl all by itself. I even bet it would taste amazing as the filling for a pot pie, although I haven’t tried that one yet.
And don’t forget it’s Meatless Monday today so it’s a perfect day to try and make your diet just a little more plant-strong. 🙂 Hope you enjoy!
- 2 cups frozen peas
- 1½ cups carrots, boiled and chopped
- Half of one medium size onion (approximately ¾ cup), chopped
- 6 garlic cloves, minced
- ½ cup olive oil
- 2 teaspoons nutritional yeast
- 4 tablespoons low sodium tamari sauce
- ½ cup all-purpose flour
- 2-3 cups vegetable broth
- ½ teaspoon dried sage
- ½ teaspoon salt
- Black pepper, to taste
- Chop carrots into ½ inch long pieces. Boil carrots until soft.
- Meanwhile, chop onions and garlic. Then, in a large saucepan heat oil over medium heat. Sauté onions and garlic in oil until onions begin to brown.
- Add flour, nutritional yeast and tamari to saucepan with onions and garlic. Stir well. It will form a thick paste. Then, whisk into saucepan 2 cups of vegetable broth. Add sage, salt and pepper. Stir.
- Bring stew to a boil. Reduce heat and simmer for 10 minutes. Stirring frequently. If stew seems too thick, add more broth until it reaches a consistency you like. Finally, add carrots and frozen peas and simmer over medium heat for another 10 minutes. Stirring frequently.
- Serve warm over mashed potatoes, biscuits or all by itself.
Amazing!!!!!
Oh my gosh, this looks so delicious! Adding this to my Pinterest boards to make soon!!
Yay!! Thanks for sharing it Brynn! Hope you like it!
I LOVE a good stew, so this will be perfect for the chilly temps that are heading my way! : )
Hi Abby! I know what you mean I obviously love it too! 🙂 Hope you enjoy! Thanks for stopping by.