OK, I know this is not a soup, and the Vegan Soup Lady only makes soup, right? Well, I can also make terrific stews! They are cooked in a pot too, right? I sometimes need a little bit of the old comfort food to put on the table, and this rich and hearty stew fits the bill. While I wouldn’t recommend making this stew every week (veggies cooked in gravy…ummm), it is just so good and simple that it is worth it every once in a while. If you have never made a roux before, be aware that when adding the water to your “Southern Napalm,” it will put off steam like mad. I usually put a thin glove on my hand when whisking in the water to avoid a steam burn.
Hearty Vegan Vegetable Stew
Emma Rating ♥♥♥♥♥
1/2 cup flour
1/2 cup canola oil
5 cups warm water
1 1/2 cups onions, chopped
2 pounds potatoes, cut bite size
1/2 pound carrots, cut bite size
3 stalks celery, cut bite size
8 oz mushrooms, thickly sliced
1/2 tbsp. salt, or to taste
1 tsp pepper, or to taste
Make a blond roux by mixing flour and oil into a smooth paste in a large heavy pot. Cook over medium to low heat, stirring constantly to avoid burning, until lightly colored (about 10 minutes).
Quickly whisk in about half of the warm water into the flour and oil mixture (this is where you would add your gloves J). Chaos will ensue, but just keep whisking until the steam settles down, then add the remaining water and stir.
Add all vegetables except for the mushrooms and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
Add mushrooms and continue cooking until all vegetables are soft. Serve hot.