Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium. Add the chopped onion, celery, and carrots. Sauté the mirepoix until the onion becomes translucent and the veggies begin to soften, approximately 8-10 minutes.

Step 2

Stir in the minced garlic, mushrooms, and Italian seasoning, cooking for an additional 2-3 minutes until fragrant.

Step 3

Add the potatoes, crushed tomatoes, tamari, balsamic vinegar, vegetable broth, and bay leaves. Combine the cornstarch with ½ cup of water to make a slurry and add it to the pot. Give it a good stir, then bring the stew to a gentle boil.

Step 4

Once boiling, reduce the heat to low and simmer for 20-25 minutes until the potatoes are fork-tender.

Step 5

Taste and season the stew with salt and pepper to your liking. Discard the bay leaves, then serve your vegan stew while hot with fresh herbs, a side of grains, or a dollop of mashed potatoes. Happy eating!