Winter Vegetable Stew

Who says vegans can’t enjoy a nice hearty stew?  This stew is so reminiscent of hearty beef stew without the meat.  Delicious!


1 large red onion, sliced
16 oz. whole button mushrooms, halved
1 acorn squash, peeled & diced
4 to 5 red potatoes, scrubbed and diced
1 small bag of baby carrots
1 bag frozen peas
3 stalks celery, sliced 1” diagonal
1 bunch broccoli cut in florets
1 box unsalted vegetable stock
1 15 oz. can unsalted diced tomatoes
1 ½ cups red wine
1 t. dried thyme
1 t. dried rosemary
2 bay leaves
4 cloves garlic, minced
1 generous T. Dijon mustard
4 – 5 T. cornstarch + water
Salt & pepper to taste


Using a large stock pot add the onion and sauté for 4 to 5 minutes until it browns nicely.  Next add in the mushrooms and continue to sauté until they are browned.

Place the squash, potatoes, baby carrots, celery, frozen peas, broccoli, vegetable stock, tomatoes, red wine, thyme, rosemary, garlic, Dijon mustard, salt & pepper.  Stir well and then add the bay leaves.  Bring to boil and then reduce heat to low and continue to cook for another couple hours until the vegetables have softened.  Mix the cornstarch with about a forth cup of water or so and slowly pour in the stew.  Increase heat and bring to a boil while stirring.  Slowly the broth will turn to a nice gravy texture.  Remove bay leaves.  Reduce heat and serve in bowls along with a nice whole grain bread and salad.