Plant-Based Summer Stew
(Published: )
Prep Time Cooking Time Servings
6 people
  • Topping Ingredients
  • 5 or 6 medium new potatos
  • 1/4 cup avocado or other vegetable oil
  • 3 tbsp nutritional yeast
  • 3/4 tsp sea salt
  • fresh ground pepper
  • Stew Ingredients
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 lb crimini mushrooms, sliced
  • 3 large carrots, sliced
  • 3 stalks celery, sliced
  • 1 lb snap peas, trimmed
  • 1 lb vegan
  • 1 1/2 cups veggie broth
  • 1/4 cup arrowroot flour or cornstarch
  • 3 tablespoon avocado oil

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  1. Clean and scrub potatoes removing any bad spots, leaving skin on. Boil whole for 20 minutes (just to precook them a little, not fully) and then remove from heat and drain. Set aside to cool while you cook the filling.

  2. In a small bowl or cup mix the salt and nutritional yeast with the avocado oil and set aside.

  3. Mix arrowroot flour with cold vegetable broth until flour is fully dissolved.

  4. Add onions, garlic, celery, mushroom, and carrots to oil in heavy pot and sauté for 5 minutes over medium heat until mushrooms soften and onion clarifies.

  5. Add snap peas, chicken-less strips and broth/flour mixture to pot and cook until broth thickens. Remove from heat and season with salt and pepper to your taste if needed. Pour mixture into shallow casserole dish.

  6. Slice potatoes thinly and place them, slightly overlapped over top of “Tricken” mixture until it is fully covered. Brush the nutritional yeast/avocado oil mixture evenly over the potatoes.

  7. Bake at 375F for 45 minutes, raising heat to 400F for the last 10 minutes to brown the potatoes and make topping crispy. Enjoy!

Suitable for these diets:

Vegetarian Gluten Free Vegan Wheat Free

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