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Vegetable Stew

This vegetable stew recipe is packed with protein & all the comforting flavours you're craving this wintery season!

Fare Thee Well Vegetable Stew

One of my intentions for 2022 is to consume more plants so I was determined to create a hearty vegan stew recipe that combines all the flavours and richness of a beef stew sans beef.

Browning the sliced oyster mushrooms in the pot first gives them a chewy, "meaty" like texture that will appease the meat-eaters in your household

"I love making stews & soups in larger batches & freezing them for quick & satisfying weeknight meals."

Stew was a Winter staple in my household growing up. My Grandma's recipe was THE BEST! As a kid I used to ask for it every time I was going to visit. Sorry Mum & Dad your remake just wasn't the same!

Vegetable Stew

Makes 3 Litres

What you'll need:

3 tbsp oil

200g king oyster mushrooms, sliced

2 small onions, diced

3 medium carrots, peeled & diced

1 large parsnip, peeled & diced

3 tbsp tomato paste

1 cup cubed butternut squash

1 medium sweet potato, peeled & diced

1 bay leaf

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp paprika

1/4 tsp all spice

1 litre (4 cups) vegetable stock

1 tbsp liquid magi seasoning (or 2 tbsp soy sauce)

1 540ml can chickpeas, drained & rinsed

1 cup frozen shelled edamame

1 red bell pepper, diced

10 oz package baby spinach

3 tbsp cornstarch

4 tbsp water

Salt & pepper, to taste


Heat oil in a large pot over medium high heat.

Cook the sliced oyster mushrooms in a single layer until browned. Flip & brown on the other side. Transfer the browned mushrooms to a plate and set aside.

Add the diced onion, carrot & parsnip to the pot and cook for 5 minutes over medium heat. Add 3 tbsp tomato paste, stir to coat the vegetables & cook for 3 minutes. Add the cubed butternut squash, diced sweet potato, 1 bay leaf, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp paprika, 1/4 tsp all spice, 1 L (4 cups) vegetable stock & 1 tbsp liquid Maggi seasoning (or 2 tbsp soy sauce) to the pot and bring to a boil. Once boiling, reduce heat to a low simmer, cover & cook for 10 minutes. At the 10 minute mark, stir in the chickpeas, cover and continue to cook for another 10 minutes. Remove the lid and stir in 1 cup shelled edamame, diced red bell pepper, 10 oz package baby spinach and browned mushrooms to the pot. Bring to a boil.

Whisk together 3 tbsp corn starch & 4 tbsp water in a small bowl. Once the stew is boiling stir in the cornstarch mixture and continue to stir for 1 minute.

Carefully taste, and adjust seasoning.

Ladle it up & enjoy!

Stay warm!

Chef Jill's Signature



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