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Creamy Vegan Vegetable Stew with Sun Dried Tomato Broth

4.98 from 34 reader reviews
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
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Ingredients

  • ½ cup sun dried tomatoes packed in oil, drained
  • 2 cups unsweetened non-dairy cream of choice (see notes)
  • 2 tablespoons oil from the sun dried tomatoes jar (or olive oil)
  • 1 large yellow onion, chopped (about 1¼ cups)
  • 3 medium carrots, chopped (about 2 cups)
  • 2 sticks celery, chopped (about 1 cup)
  • sea salt and ground black pepper, to taste
  • 5 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh thyme leaves, minced
  • 1 teaspoon dried oregano
  • ¾ teaspoon chili flakes
  • ½ teaspoon paprika
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 2 medium new potatoes, chopped (about 3 cups)
  • 1 small zucchini, chopped (about 1 cup)
  • 1 cup corn kernels (fresh or frozen)
  • 6 cups vegetable stock
  • 5 cups broccoli and cauliflower florets
  • 1 cup chopped green beans
  • 1 tablespoon coconut aminos
  • 2-3 handfuls baby spinach
  • 1 handful chopped fresh basil

Instructions

  • In an upright blender, combine the sun dried tomatoes and non-dairy cream. Blend on high until completely smooth. Set this aside.
  • Heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of the oil from the jar of sun dried tomatoes and swirl it around.
  • Add the onions, carrots, and celery to the pot and stir. Sauté until all of the vegetables are quite soft, about 10 full minutes. Season with salt and pepper.
  • To the pot, add the garlic, nutritional yeast, thyme, dried oregano, chili, paprika, and bay leaves. Sauté this mixture until very fragrant, about 2 minutes. Add the tomato paste and stir. Cook for another full minute.
  • Add the potatoes, zucchini, and corn to the pot and stir. Season again with salt and pepper. Pour in a bit of the vegetable stock and scrape up any brown bits at the bottom of the pot. Pour in the remaining vegetable stock as well as the sun dried tomato "cream," and stir. Place the lid on top of the pot, slightly askew.
  • Bring the stew to a boil and then lower the heat to a simmer. Simmer the stew until potatoes are very tender, about 20 minutes.
  • Once potatoes are tender, add the broccoli, cauliflower, and green beans. Give the stew another season with salt and pepper. Continue to simmer, partially covered, until the broccoli/cauliflower florets and green beans are tender, about 10-12 minutes.
  • Stir in the coconut aminos and baby spinach. Once the baby spinach is wilted, check the stew for seasoning and adjust if necessary. Finish the soup with the chopped basil and extra black pepper if you like.

Equipment

Recipe Notes

  • In terms of unsweetened, dairy-free cream, I like this almond and coconut one by nutpods and this “heavy cream” option by Silk. You can also make your own by blending ½ cup cashews and 1½  cups water in a high speed blender.
  • I find that the sun dried tomatoes that are packed dry (not in oil) tend to be less flavourful. You can definitely use them here, but the flavour won't be as pronounced.
  • You could substitute a lot of these veggies based on preference and what you have available. For me, the potatoes are essential because they impart even more creaminess to the finished stew. Make it your own!
  • You can use Tamari or any other soy sauce instead of coconut aminos. 
  • I like to cut the broccoli and cauliflower florets nice and small so that they cook quickly.
This creamy vegan vegetable stew makes a big pot of goodness. Tons of chopped vegetables soften up in a creamy, sun dried tomato-enriched broth. Garlic, thyme, basil, chili, and nutritional yeast add lots of flavour.