This vegan stew recipe breaks the tradition of slow cooking by roasting root vegetables and combining them with savory brown gravy.
Roasting intensifies flavors and allows better control of cooking time so the veggies don’t turn to mush. It is also a great way to use up aging or an overabundance of vegetables.
This recipe uses browned flour instead of a roux which requires added fat or oil. It is simple to brown the flour in a dry pan the same way you would brown pine nuts, sesame seeds, sliced almonds etc. This method doesn’t work for everything but it sure works in this vegan stew.
A few things to consider…
If you decide to add non-root vegetables, be mindful of their density. Root vegetables such as carrots, beets and potatoes take the longest to cook so cut those slightly smaller than less dense vegetables such as cauliflower and broccoli. Remember that the heat is most intense on the outer edges of the tray.
If using onions, cut small onions in half and quarter larger ones.
Be sure to use always use chilled or room temperature broth when adding to the hot flour to avoid clumping then whisk it like you mean it!
- 4 cups chopped vegetables
- 3 tablespoons fresh rosemary sprigs see Note
- ½ teaspoon salt
- Ground black pepper
- 1 tablespoon olive oil
- 5 tablespoons all-purpose flour
- 4 cups chilled vegetable broth
- Chopped parsley to serve (optional)
Preheat the oven to 450 degrees.
Toss the chopped vegetables with the rosemary, salt, pepper and olive oil in a large bowl.
For easier clean up, line a large rimmed baking sheet with parchment paper. Spread the vegetables evenly onto the pan in a single layer.
Cook the vegetables for about 30 to 40 minutes, until tender and browned at the edges, turning once at about 15 minutes. Set aside.
Meanwhile, heat the flour in a large saucepan over medium heat and cook, stirring with a whisk frequently, until the bright white color turns slightly golden, about 3 to 4 minutes. Add the broth all at once, whisking to prevent the flour from clumping. Increase the heat until the broth bubbles and becomes thick. Continue cooking for 3-4 more minutes, stirring frequently.
Add the vegetables to the broth. Bring up the temperature until the vegetables are hot. Taste for salt and add more if needed. Remove the pan from the stove, cover and let rest a little before serving to allow the roasted vegetable flavors to steep into the gravy. Sprinkle with fresh parsley at service.
Note: If using dry rosemary, don’t roast. Instead, add 1 teaspoon to the gravy instead of the roasted veggies.