Creamy Sweet Potato and Vegetable Stew

forksoverknives.com

Tatiana Georgiesh

8 small white, Yukon Gold, or russet potatoes, cut into ¼-inch cubes

2 small onions or 1 small onion and 2 shallots, peeled and finely diced

8 ounces cremini mushrooms, sliced

3 celery stalks, chopped

4 cloves garlic, peeled and minced

1 tablespoon vegan Worcestershire sauce

1 tablespoon dried thyme

½ teaspoon rubbed sage

½ teaspoon celery seed

¼ teaspoon white pepper

1 bay leaf

5 cups low-sodium vegetable broth

1 large sweet potato, cut into 1½-inch slices

2 medium carrots, peeled and cut into1-inch slices

2 cups cauliflower florets (from about one large head)

1 red bell pepper, seeded and cut into ¼-inch slices

¼ pound green beans, trimmed

2 medium zucchini, cut into ½-inch slices

1 cup cooked cannellini or navy beans

Sea salt

Freshly ground black pepper

Directions at forksoverknives.com

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