Vegetable Stew

Holy moly it feels like ages since I’ve written a blog post. Probably because it has been. School is officially starting in Round Rock tomorrow, so I’ve been busy getting everything ready. I’m taking on a new role this year as an interventionist, so this will be my first year where I don’t have a room full of fresh-faced children. It’s a bittersweet feeling.

stew serving

On top of the craziness that comes with being an educator in late August, I fractured my hand. It hasn’t impacted my cooking too much, but it has certainly decreased the (already questionable) picture quality of my food and typing. So for the next 2 weeks, we’re going to throw it back to some recipes I created when I was bi-handed in order to spare you the massacre of most of my food these days.

stew ingredients

With the school year starting, I always think of fall. Of course in south Texas, that’s a joke. We only get “fall” for about 2 weeks sometime in late October/early November. However, I still like to pretend that I live somewhere with gray skies, crunchy leaves, and scarves.

Other things I need in August are easy recipes that make large portions for leftovers that can be frozen for those days I had one too many forms to fill out, one too many students who ask questions I’ve already answered, and one too many minutes of my day that are out of my control, despite my best effort. This vegetable stew is it.


So wherever you are, be it cool and overcast, or sweltering and feverish, turn down your thermostats and get ready for a flavor packed stew!


Vegetable Stew


  • 4 tbsp vegan butter
  • 4 tbsp flour
  • 1/2 onion
  • 3 celery stalks, diced
  • 4 whole carrots, peeled and diced
  • 4 oz mushrooms, diced
  • 2 cups okra, sliced
  • 1 cup brussel sprouts, sliced thin
  • 2 whole potatoes, pealed and diced 1 inch cubes
  • 2 15 oz. cans kidney beans
  • 15 oz. can corn
  • 2 10 oz. cans diced tomaotes
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 1 tbsp oregano
  • 1 tbsp rosemary
  • 1 tsp paprika
  • 1/4 cup soy sauce
  • 8 cups vegetable broth


  1. Heat skillet over medium-high. Add butter until melted. Slowly add flour while continuously stirring to make your roux Stir roux until a very light brown. Add roux to crock pot.
  2. Dice all vegetables and add to crock pot.
  3. Add beans, corn, tomatoes, and spices to crock pot.
  4. In a measuring cup, add soy sauce and vegetable broth. This combination gives the stew that “beefy” flavor without the beef.
  5. Pour in soy sauce-broth mixture to crock pot. Cook on low for at least 8 hours. Serve or store immediately.

*I use a 6.5 qt. crock pot, so if yours is smaller, you’ll need to adjust the measurements accordingly.

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