• Becky Berberich

Hearty Farm Stand Stew

I did it again guys. I got stuck in another rut where I can't get enough of one flavor for a while. Honestly though, I'm not complaining. The repetition of creamy savory goodness is not getting tiring and this is actually very low calorie for how rich it tastes (thanks veggies!). Hopefully though over time as each rut runs its course the blog will even out and you'll have a well rounded menu of awesome plant based foods to enjoy, whatever you're craving.

Back on the menu is creamy, vegetable stock based goodness chock full of root veggies, greens and sun-dried tomatoes.

(*The above contains hot Italian sausage (vegan of course) and the bottom is the classic version)

Living in Maryland my taste buds are body are on constant confusion. One day it's sunny and beautiful and all I want are fresh cold produce. The next day is hot and muggy AF and I can't leave my house without sweating and all I want to do is lick ice. Then it rains and drops back down to the low 60's and I'm back to wanting lentils for every meal.

Today I managed to have a great muggy hike and then come home and want stew. I didn't have time to make it room temperature which would have been ideal, but it was so good I didn't mind eating the warm stew on a muggy day. I decided to call this farm stand stew because most of the ingredients I could purchase at my local farm stand and calling it "Creamy Potato, Cauliflower, Spinach, Mushroom, and Tomato Stew" sounds asinine.

Much like the one post Creamy Pea and Tomato Pasta I made a few days back this one also hits similar flavor notes with less herbs but a greater variety of veggies. Leaving portions that are slightly larger with less calories. I also was originally going to make this with gnocchi but instead went straight for the source and just put in potatoes.


- 1 pound fingerling or smaller potatoes

- 2 oz sun-dried tomatoes cut into strips

- 1 bag baby spinach

- 3 1/2 cups or 1 small head of cauliflower

- 10 oz sliced crimini mushrooms

- 1 large yellow onion

- 3 cups vegetable stock

- 1/2 cup raw cashews or almonds

- 1 Tbs minced garlic

- 2 tsp onion powder

- 2 tsp dried parsley

- 1 Tbs salt

- 2 tsp pepper


Step 1: Heat pan to medium high. While pan is heating, roughly dice the onion. Add in onion and mushrooms to pot, stirring frequently.

Step 2: Continue to stir mushrooms and onions and after most of the liquid from the mushrooms has steamed off add in garlic, onion powder, pepper, parsley, and salt and stir a few times. Then add vegetable stock and bring to simmer.

Step 3: While waiting for broth mixture to simmer, cut larger fingerling potatoes so that all potatoes are roughly the same size. Cup up cauliflower to roughly the same size as the potatoes.

Step 4: Add potatoes ONLY and let simmer for 5 minutes. Add in cauliflower and then simmer for 3 more minutes, stirring every minute or so. During this last 3 minutes, take any stock you can spare and put it in the blender to blend with the cashews or almonds until they the consistency of a thick half and half. Add tap water if needed.

Step 5: Turn off burner and add tomatoes and spinach. Stir until spinach has wilted.

My pictures are mainly of the stew that has been poured over veggie sausage because that's what I had for lunch. You can see the sausage tinted the color of the stew a tad and also, clearly, changed its appearance a bit by reducing it down a bit. I would totally recommend doing this. Let me know if you have any suggestions for other delicious mix ins!

Nutritional Info: Servings 4; Serving size 2 cups; Calories 278, Fat 11.3 g, Fiber 5.9 g, Protein 9.3 g, Carbohydrates 39.1 g

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