Veggie Stew Over Mashed Potatoes

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    Avatar of wellelephant


    Preheat oven to 425F
    In a large stew pot or Dutch oven with lid, saute the fresh vegetables (not frozen) in a drop of broth or water for one minute.
    Coat vegetables with flour and stir for a minute
    Pour in all liquids and the rest of the ingredients and bring to a boil, stirring frequently. Simmer for five minutes.
    Throw in frozen vegetables and stir.
    Cover with lid and transfer to a hot oven and cook for up to 45 minutes.
    Serve over mashed potatoes which are just boiled potatoes, milk substitute (I prefer oat milk) and salt mixed with a hand mixer until smooth. Enjoy.


    5 large carrots, peeled and chopped into thick pieces
    4 stalks of celery, chopped
    1 onion, chopped
    8 oz mushrooms, sliced
    Half a small bag of frozen green beans
    Quarter of a small bag of frozen peas
    A handful of frozen organic corn
    2 cup apple cider or juice (go for dark and cloudy)
    15 oz vegetable broth or stock
    4 tablespoon flour
    1/2 teaspoon smoked paprika
    2 tablespoon red wine vinegar
    1 teaspoon vegan Worcestershire sauce
    1 teaspoon garlic powder
    Salt and pepper to taste

    Serving Size


    Prep Time

    1 1/2 hours

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      Veggie Stew Over Mashed Potatoes

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