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Veggie Stew Over Mashed Potatoes

Category (Vegan): Soups, Stews, Southern USA

Veggie Stew Over Mashed Potatoes


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
½ teaspoon smoked paprika
2 tablespoon red wine vinegar
1 teaspoon vegan worcestershire sauce
1 teaspoon garlic powder
Salt and pepper to taste


Preheat oven to 425° F

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.

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