Vegan Vegetable Stew

I made this today!  It is wonderful!

• Hearty Vegetable Stew - From the Brand New Vegan

Ingredients

• 1 small onion, minced
• 1 clove garlic, minced
• 1 stalk of celery, minced
• 1 medium carrot, minced
• ¼ cup of low-sodium vegetable broth
• 1 large onion, chopped
• 8 oz Button Mushrooms, sliced
• Portobello Mushrooms
• 1 tsp dried rosemary
• 1 tsp italian seasoning
• ½ cup of white wine (ok to sub with more broth, but the wine really adds a good flavor)
• 3 cups of low-sodium veggie broth
• ½ tsp salt
• ¼ tsp ground pepper
• 15oz can diced tomatoes (no salt added)
• 2 medium carrots, sliced
• 2 stalks of celery, sliced
• 2 yukon gold potatoes, rough chopped
• 8oz can of tomato sauce
• ½ tsp kitchen bouquet
• 1 tbls balsamic vinegar
• 1 tbls cornstarch
• 1 cup of frozen peas

Instructions

1. Mince the carrot, celery stalk, and small onion very fine.
2. Saute this mixture in ¼ cup of veggie broth until the veggies are nice and soft.
3. Add the large chopped onion and continue cooking until softened.
4. It’s ok if the liquid gets a little low – the brown bits add to the flavor.
5. Stir in the seitan. Cook for 2-3 minutes.
6. Add the mushrooms and cook on medium high until they lose their liquid.
7. Season with the rosemary and italian seasoning.
8. Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
9. After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
10. Add all your chopped veggies and turn the heat up to boil.
11. Add the rest of the seasonings – but not the cornstarch.
12. Once it’s boiling, turn down the heat to low and add the peas.
13. Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
14. Simmer to desired consistency.