Vegan Campers Stew
Full of yummy vegetables, this is a veganized version of what I had growing up. Instead of cream of mushroom soup, I use the gravy from the Roasted Cauliflower recipe by Karissa's Vegan Kitchen. It's fabulous! You can cook over the campfire or on a cookstove.
Servings: 4
Ingredients
Gravy Ingredients
- Gravy Ingredients from Whole Roasted Cauliflower recipe by Karissa's Vegan Kitchen To take camping, put the dry ingredients in one container and mix all the wet ingredients in a quart mason jar; you can freeze the wet ingredients if you'd like and use it as extra ice in your cooler!
Stew Ingredients
- 8 cups Assorted vegetables cut in 1-inch chunks carrots, potatoes, sweet potatoes, broccoli florets and stems, cauliflower, onions, zucchini, winter squash, corn kernels, etc. Whatever you like and have on hand.
Instructions
- Mix the wet and dry gravy ingredients in a saucepan.
- Bring to a boil, stirring, until thick.
- Add your chopped vegetables to a heavy pot. Pour thickened gravy over top. Stir to mix.
- Bring back to a boil then turn down to a simmer. Cover and allow to simmer about 30-45 minutes, until your vegetables are softened to your liking.
- Serve over polenta, if desired, or simply in a bowl!
