Healthy Vegetable Stew 1400X933

Hearty Vegetable Stew

Recipe by The Smüthe Co.


Prep time


Cooking time





Vegetable stew dish that is naturally gluten-free, vegan, and thick, rich, and tasty. You will never go wrong with these healthy and delicious meals.


  • 2 tbsps 2 Olive Oil

  • 1 pc 1 Onion medium brown roughly chopped

  • 2 pcs 2 Celery stalks roughly chopped

  • 3 pcs 3 Carrots medium peeled and sliced, if the carrots are big cut the slices in half

  • 4 1/2 cups 4 1/2 Button Chestnut mushrooms (crimini mushrooms) leave the smaller mushrooms whole and cut bigger mushrooms in half

  • 3/4 tbsps 3/4 Fresh Rosemary chopped

  • 1/2 tbsps 1/2 Thyme leaves

  • 2 cloves 2 Garlic finely minced

  • 1 tbsp 1 Tomato puree

  • 1 tbsp 1 Soy sauce

  • 1 tsp 1 Henderson's relish or vegan Worcestershire sauce

  • 1/3 cup 1/3  Plain Flour (all-purpose flour)

  • 160 ml 160 Red wine

  • 2 pcs 2 Parsnips peeled then cut into equally sized slices

  • 1 3/4 cups 1 3/4 Swede (rutabaga) peeled and cut into bite-sized chunks

  • 800 ml 800 Stock made using vegan vegetable bouillon

  • 2 pcs 2 Dried Bay leaves

  • 1 tsp 1 Sea Salt more if needed

  • 1 tsp 1 Freshly Ground Black Pepper


  • In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil. Add the chopped onion and celery, season with a little sea salt, and cook for 10 minutes on low heat. Then, add the carrots and cook for an additional 10 minutes. To prevent burning, stir the onion frequently.
  • While the onions are cooking, prep the vegetables. Next, turn the heat to medium-high and add all the mushrooms to the pot. Stir well and cook for about 5 minutes, or until the mushrooms begin to release some of their juices. Finally, add 2 cloves of garlic that have been minced or put through a garlic press. Add 1/4 cup of finely chopped rosemary and 1/2 cup of thyme leaves. Cook for a minute after vigorous stirring.
  • Add 1 heaping tablespoon of tomato puree (paste), 1 tablespoon of soy sauce, and 1 teaspoon of Henderson's relish or vegan Worcestershire sauce once you can smell the garlic and herbs. After a minute of cooking, stir the puree and sauces into the vegetables. Next, add the flour and toss until it is absorbed. Next, add the wine and whisk to create a thick sauce. Finally, add the parsnips and swede and give everything a nice stir.
  • After giving it another swirl, pour in the stock and season with the remaining salt and pepper. The stew should simmer uncovered for 35 to 40 minutes after the addition of the two dried bay leaves, stirring occasionally to prevent anything from sticking to the bottom of the pan. After 20 minutes, check the seasoning and, if necessary, add more salt and pepper. Add a packet of myveggie food boost.
  • When the vegetables are fully cooked and the sauce is thick, the stew is finished. Before serving, take off the bay leaves.

Smüthe Boost

Did you make this recipe?

Tag @mysmuthe on Instagram and hashtag it with #smutherecipes

"Smoothie Co. does not own the content of this recipe and obtained it from an independent source without warranty as to its contents


15% OFF

Plus get access to exclusive offers and content

If you would like to view or modify info you have previously supplied email us at privacy@mysmuthe.com


By submitting this form, you are consenting to receive marketing emails from: Mysmüthe. You can revoke your consent to receive emails at any time by using the unsubscribe link, found at the bottom of every email. Emails are serviced by Campaign Monitor.