Meatless Friday: Vegan Potato Stew

Elizabeth Varga shares a plant-based version of a favorite autumn dish. Download our printable recipe card!

Vegan Potato Stew is a hearty, rustic dish loaded with creamy Yukon gold potatoes simmered in a savory broth. It's cozy, classic comfort food made plant-based. I highly recommend using Yukon Gold potatoes in this stew because they are incredibly creamy and flavorful. You can also use petite yellow potatoes or a red-skinned potato. For the best stew, do not use russet potatoes.

Vegan Potato Stew

Makes 6 servings

Ingredients

1 Large Yellow Onion diced
3 Cloves Garlic minced
¼ Cup Flour (all-purpose, gluten free all-purpose, oat, etc.)
1 Teaspoon Poultry Seasoning
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
½ Teaspoon Kosher Salt
1 Bay Leaf, optional
8 Ounces Cremini Mushrooms, sliced or quartered
1 Pound Carrots peeled and sliced along the bias into ½-inch pieces
2 Pounds Petite Yellow or Yukon Gold Potatoes quartered or chunked
6 Cups Vegetable Stock
½ Cup Frozen Peas
Vegan Protein of choice — I used lentils
French Bread to serve

Instructions

1. Heat a large pot or Dutch oven over medium heat. Add the onion and sauté until translucent, stirring often, about 5 minutes.
2. Add the garlic and cook 30 seconds.
3. Add the flour, poultry seasoning, thyme, rosemary, and salt. Stir to coat the onion.
4. Add the bay leaf, mushrooms, carrots, potatoes, and vegetable stock. Bring to a boil, then simmer for 15 minutes, until the potatoes are tender.
5. Stir in the peas.
6. Serve with your protein of choice, alongside some French bread.

For nutrition information and ingredient substitutions, visit AtElizabethsTable.com.