Name: Veggie Stew
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican Republic
Ingredients: ½ cup (120 ml/4.2 oz) dairy-free cream or canned coconut milk; 2⅓ cup (350 g/12.3 oz) frozen peas; ½–1 Tbsp fresh rosemary or 1 tsp dried; ½–1 Tbsp fresh oregano or 1 tsp dried; 1½ tsp salt (or to taste); ⅓ tsp nutmeg; ½ tsp black pepper (or to taste); 1 medium (70 g/2.5 oz) celery stalk with greens, finely sliced; ½ cup (120 ml/4.2 oz) white wine or more vegetable broth (see instructions); 2 Tbsp cornstarch or arrowroot flour; ¼ tsp smoked paprika; 3 cups (720 ml/25.4 oz) vegetable broth or water; 1 Tbsp oil; 3 garlic cloves, minced; ¼ tsp red pepper flakes or less if sensitive to heat; 1 medium white onion, diced; 3 medium (200 g/7.1 oz) carrots, diced; ½–1 Tbsp fresh thyme or 1 tsp dried; 5 small (500 g/17.6 oz) potatoes, chopped

Preparation info

4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

1 Tbsp oil
1 medium white onion, diced
3 medium (200

Method

Instructions

Heat oil over medium heat in a large pan and add the onion. Sauté for 3–4 minutes, stirring frequently.
Add the carrots, potatoes, celery, garlic, and all the herbs and spices. Sauté for a further minute, then add the vegetable broth and bring to a boil over high heat.
Reduce the heat and cook for about 5 minutes over low-medium hea