For the sauté mixture:
• 3 tbsp olive oil (or vegan butter)
• 1 onion, diced
• 2 stalks of celery thinly sliced
• 2 carrots thinly sliced
• 6 garlic cloves, minced
For the roux and deglazing mixture:
• ground black pepper to taste
• 3 tbsp fresh rosemary, thyme and sage finely chopped (3 tbsp total, see note)
• 1/4 cup brown rice flour (or flour of choice)
• 1/4 cup white wine
• 4 cups low-sodium vegetable broth (I use vegan "chicken" broth)
For the rest of the vegetable stew:
• 1 medium sweet potato cubed (about 2 cups)
• 4 small Yukon gold or red potatoes cubed (about 2 cups)
• 2 tbsp tomato paste
• 1 tbsp soy sauce (use tamari to keep this strictly gluten-free)
• 1 tbsp nutritional yeast (optional)
• 1 tsp liquid smoke
• 1 tsp marmite (optional)
• 1 cup frozen peas
• 2 tbsp red wine vinegar
• salt to taste (I use about 1 tsp)
- Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
- Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
- Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
- Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.