Healthy, hale and hearty Vegan Stew is chock full of your favorite veggies, simmered in a savory stock. Ready in just about an hour, this "speedy" stew is naturally thickened to help develop a robust, flavorful gravy. Serve it piping hot with crusty bread.
Heat a dutch oven over medium high heat. Add 1.5 tbsp olive oil and heat until it shimmers. Add half mushrooms, toss to coat in the fat and saute until the mushrooms release their water content and are golden brown, 12-15 minutes. Remove with a slotted spoon, set aside onto a plate, and repeat with the remaining mushrooms, adding more oil to the pot as needed. Set aside all mushrooms once browned.
Add the remaining 1 tbsp oil and allow to heat. Add the onions and leeks and toss to coat in the fat. Saute, stirring occasionally, until soft, 5-6 minutes. Add garlic; saute, stirring constantly, until fragrant, 1 minute.
Add the tomato paste and work into the vegetables. Deglaze the pot with the coconut aminos, stirring up the brown bits from the bottom of the pot, until the liquid stops bubbling, 1-2 minutes.
Add the potatoes, carrots, and celery, then the vegetable stock. Add the italian seasoning, salt, and pepper and give everything a good stir. Top with the bay leaf and thyme.
Increase the heat to high and bring the liquid to a simmer. Reduce to maintain a steady simmer and cook until the potatoes are tender and can easily be pierced with the tip of a knife, 15-20 minutes.
Add the beans and their canning liquid to the pot, along with the sauteed mushrooms. Combine the cornstarch with 1 tbsp water to create a slurry. Pour the slurry into the stew.
Simmer 10 minutes, or until the beans are warmed through and the soup is thick. Portion into bowls, garnish with chopped parsley, and serve immediately.
Leftovers: store in a sealed container in the fridge for up to 4 days; reheat in the microwave in 30 second intervals or in a pot over medium heat until warmed through. Freezer: cool, then transfer to a freezer-friendly container and freeze up to 2 months. Defrost in the fridge overnight, then reheat in a pot over medium heat until warmed through. If making for the purpose of freezing, omit the cornstarch slurry and add the slurry when reheating after the gravy comes to a simmer.Thicken with Flour instead of Cornstarch:
Sprinkle 3 tablespoons flour over the vegetables after deglazing in step 3.
Add half a cup of broth to the pot, then stir until the flour dissolves. The mixture will look very thick.