Camping Recipe: Vegetable Stew

Rich, savory, and delicious, this vegetable stew is a great vegan alternative to try out this fall.As the weather starts to cool down, making a big pot of stew can be a great way to warm yourself back up. It's also a great way to use up an assortment of leftover ingredients that you might have floating around. A couple of extra potatoes? A stick of celery? Some carrots? You've almost got everything you need to make stew!What we love about this recipe is that you can get a rich, savory flavor using a lineup of entirely vegan ingredients. Without a lot of perishable ingredients to worry about, you can save this meal for the end of your trip. Pairing old-world flavors like red wine, thyme and bay leaf with a kick of liquid aminos or soy sauce, this stew produces an unexpectedly deep and complex flavor profile.While we cooked this meal in a Dutch oven because we like the heat retention properties of the cast iron, it isn't strictly necessary. If cooking on a camp stove, you can use any large pot with a lid. Of course, if you want to cook over the campfire, then a cast-iron Dutch oven is the only way to go.If you're in need of a cool-weather stew this fall, look no further than this vegetable stew.Dutch Oven Vegetable StewYield: 2-3 servingsPrep time: 30 minutesIngredients2 tablespoons oil8 ounces of mushrooms, halved or quartered1 teaspoon salt1 small onion, chopped2 large carrot, sliced1 celery stick, sliced8-10 baby potatoes, cubed2 cloves garlic, minced1 tablespoon tomato paste2 tablespoons flour1/2 cup red wine1 tablespoon liquid aminos or soy sauce2 cups vegetable stock1 teaspoon thyme1 bay leafDirectionsStep 1Heat 1 tablespoon oil in a large pot. Add the mushrooms and saute until browned, about 5 minutes.Step 2Add the salt, onion, carrot, celery and potatoes. Saute 2 to 3 minutes. Add garlic and tomato paste and saute 1 minute more before adding the flour.Step 3Stir to coat the vegetables in the flour, then add the red wine and liquid aminos or soy sauce.Step 4Simmer until the red wine has almost entirely evaporated. Add vegetable stock, thyme and bay leaf. Cover and simmer for 10 minutes, then uncover to let the stew thicken a bit, about 10 minutes. Once the vegetables are tender, check seasoning and divide among bowls.