This vegetable stew is so hearty and full of flavor! Serve it with our delicious vegan cheese and garlic drop biscuits for a meal everyone will love!
1/2 cup diced onion
1/2 cup diced celery
4 cups prepared Better Than Bouillon Vegetable Broth
2 tablespoon minced garlic
2-3 medium red-skinned potatoes, cut into 1-inch cubes
1 package (10 ounces) frozen mixed vegetables
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup nondairy milk
1/3 cup whole wheat flour
2 tablespoon nutritional yeast flakes
1 tablespoon tamari
Place the onions, celery, and 1/2 cup of the vegetable broth in a large pot and cook over medium heat, often stirring for 3 to 4 minutes to soften. Stir in the garlic and cook for an additional minute.
Add the remaining vegetable broth, potatoes, frozen mixed vegetables, basil, thyme, salt, and pepper. Bring to a boil.
Cover and reduce the heat to low. Simmer for 20 to 25 minutes or until the vegetables are tender.
Meanwhile, whisk the almond milk, flour, nutritional yeast flakes, and tamari in a separate bowl until well combined.
Slowly stir the mixture into the pot with the vegetables. Cook for 2 to 3 minutes or until the stew thickens.
Adjust seasonings to taste.
