Ultimate Hearty Vegetable Stew

yupitsvegan.com

Omnomnivore

subheading: For the saute mixture:

3 tbsp olive oil (or vegan butter)

1 onion diced

2 stalks celery thinly sliced

2 carrots thinly sliced

6 cloves garlic minced

subheading: For the roux and deglazing mixture:

ground black pepper to taste

3 tbsp fresh rosemary, thyme and sage finely chopped (3 tbsp total, see note)

¼ cup brown rice flour (or flour of choice)

¼ cup white wine

4 cups low-sodium vegetable broth (I use vegan "chicken" broth)

subheading: For the rest of the vegetable stew:

1 medium sweet potato cubed (about 2 cups)

4 small Yukon gold or red potatoes cubed (about 2 cups)

2 tbsp tomato paste

1 tbsp soy sauce (use tamari to keep this strictly gluten-free)

1 tsp liquid smoke

1 cup frozen peas

2 tbsp red wine vinegar

salt to taste (I use about 1 tsp)

Directions at yupitsvegan.com

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