Creamy Vegan Vegetable Stew with Sun Dried Tomatoes

This creamy vegan vegetable stew makes a big pot of goodness. Tons of chopped vegetables soften up in a creamy, sun dried tomato-enriched broth. Garlic, thyme, basil, chili, coconut aminos, and nutritional yeast add lots of flavour.

I was thinking about the creamy vegetable soup that I would sometimes eat as a youth recently–how it was loaded up with cream/milk, cheese etc. It was so tasty with crusty bread. How to make a version of that with the same amount of richness and flavour, and loaded with even more veggie goodness? I have my share of experience with vegan soups, but this was a new avenue for me.

Sun dried tomatoes come to the rescue with this creamy vegan vegetable stew! While the nineties are back, we might as well unabashedly enjoy this pantry staple. Sun dried tomatoes are super rich in umami flavour. Once we blend them up with some non-dairy “cream,” and add that into our super chunky veg stew, the result is rich, velvety, and mega flavourful. It’s also funny to me how sun dried tomatoes don’t taste overly tomato-y. Just super deep and complex with a twinge of that acid.

Some Tips for Making This Stew:

• For unsweetened, dairy-free cream, I like this oat-based one from Earth’s Own, this almond and coconut one by nutpods, and this “heavy cream” option by Silk. You can also make your own by blending ½ cup cashews and 1½  cups water in a high speed blender.
• I find that the sun dried tomatoes that are packed dry (not in oil) tend to be less flavourful. You can definitely use them here, but the flavour won’t be as pronounced. Using the oil to sauté the veg is a nice flavour bonus too.
• You could substitute a lot of these veggies based on preference and what you have available. For me, the potatoes are essential because they impart even more creaminess to the finished stew. Make it your own!
• You can use Tamari or any other soy sauce instead of coconut aminos. 
• I like to cut the broccoli and cauliflower florets nice and small so that they cook quickly.

I think I might have an affinity for orange soups? Just something about that sunset hue and all of those vegetables that feels good to even look at! Take a peak at this Ginger Sweet Potato Coconut Milk one and my Cauliflower and Sweet Potato Chowder. I know that this stew has a ton of chopping and it’s more of a weekend project, but sometimes good things take time! I hope that you can find a pocket to enjoy this one soon 🙂

If you want to freeze this stew, I would skip the baby spinach and basil! Just add those once your portion is thawed and you’re ready to reheat. Once prepared, this stew will keep in a sealed container in the fridge for up to 5 days.

Creamy Vegan Vegetable Stew with Sun Dried Tomato Broth

This creamy vegan vegetable stew makes a big pot of goodness. Tons of chopped vegetables soften up in a creamy, sun dried tomato-enriched broth. Garlic, thyme, basil, chili, and nutritional yeast add lots of flavour.

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

Servings 6

Ingredients

• ½ cup sun dried tomatoes packed in oil, drained
• 2 cups unsweetened non-dairy cream of choice (see notes)
• 2 tablespoons oil from the sun dried tomatoes jar (or olive oil)
• 1 large yellow onion, chopped (about 1¼ cups)
• 3 medium carrots, chopped (about 2 cups)
• 2 sticks celery, chopped (about 1 cup)
• sea salt and ground black pepper, to taste
• 5 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh thyme leaves, minced
• 1 teaspoon dried oregano
• ¾ teaspoon chili flakes
• ½ teaspoon paprika
• 2 bay leaves
• 1 tablespoon tomato paste
• 2 medium new potatoes, chopped (about 3 cups)
• 1 small zucchini, chopped (about 1 cup)
• 1 cup corn kernels (fresh or frozen)
• 6 cups vegetable stock
• 5 cups broccoli and cauliflower florets
• 1 cup chopped green beans
• 1 tablespoon coconut aminos
• 2-3 handfuls baby spinach
• 1 handful chopped fresh basil

Notes

• In terms of unsweetened, dairy-free cream, I like this oat-based one from Earth’s Own, this almond and coconut one by nutpods, and this “heavy cream” option by Silk. You can also make your own by blending ½ cup cashews and 1½  cups water in a high speed blender.
• I find that the sun dried tomatoes that are packed dry (not in oil) tend to be less flavourful. You can definitely use them here, but the flavour won’t be as pronounced.
• You could substitute a lot of these veggies based on preference and what you have available. For me, the potatoes are essential because they impart even more creaminess to the finished stew. Make it your own!
• You can use Tamari or any other soy sauce instead of coconut aminos. 
• I like to cut the broccoli and cauliflower florets nice and small so that they cook quickly.

Instructions

• In an upright blender, combine the sun dried tomatoes and non-dairy cream. Blend on high until completely smooth. Set this aside.

• Heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of the oil from the jar of sun dried tomatoes and swirl it around.

• Add the onions, carrots, and celery to the pot and stir. Sauté until all of the vegetables are quite soft, about 10 full minutes. Season with salt and pepper.

• To the pot, add the garlic, nutritional yeast, thyme, dried oregano, chili, paprika, and bay leaves. Sauté this mixture until very fragrant, about 2 minutes. Add the tomato paste and stir. Cook for another full minute.

• Add the potatoes, zucchini, and corn to the pot and stir. Season again with salt and pepper. Pour in a bit of the vegetable stock and scrape up any brown bits at the bottom of the pot. Pour in the remaining vegetable stock as well as the sun dried tomato “cream,” and stir. Place the lid on top of the pot, slightly askew.

• Bring the stew to a boil and then lower the heat to a simmer. Simmer the stew until potatoes are very tender, about 20 minutes.

• Once potatoes are tender, add the broccoli, cauliflower, and green beans. Give the stew another season with salt and pepper. Continue to simmer, partially covered, until the broccoli/cauliflower florets and green beans are tender, about 10-12 minutes.

• Stir in the coconut aminos and baby spinach. Once the baby spinach is wilted, check the stew for seasoning and adjust if necessary. Finish the soup with the chopped basil and extra black pepper if you like.