#vegan #potato #stew

Vegan potato stew

Only for 2 people

1 pound of potatoes cut into big chunks
half of a a big onion – or a small onion – chopped
half of a bell pepper – chopped
2 carrots, one celery stick – both chopped
If you want, you can add more onion, bell pepper, or additional veggies

In a cast iron pot, add some oil – like 2-3 tbsp – on medium heat.
Add the onion and the bell pepper.
Add some salt and sauté for 10 minutes at medium heat
Add the carrot, the celery, and the potato.
Mix all the veggies together.
Add paprika and ground black pepper – per taste.
Mix so all the veggies will be coated in the seasoning – let the veggies saute for 10 -15 minutes.
Add hot water, just enough to cover the potatoes.
Add bay leaves and 3 tbsp tomato sauce (can be crushed tomatoes or tomato paste).
Let it simmer until the potatoes are cooked.
At the end add 1 tbsp dried parsley.
Cook for 5 more minutes.
When serving – garnish with fresh parsley.
Serve this dish with some pickled red cabbage or with any pickled veggies.
This dish keeps well in the fridge for up to 4 days.

But I remember from my childhood that my mom always thickened the sauce.
To thicken the sauce – combine well 1 tbsp cornstarch with 2 tbsp water.
Add the cornstarch to the dish and mix.
Let the cornstarch cook, mixing from time to time.

No matter how the sauce is, this dish is a delicious vegan comfort food for any day.
Enjoy!

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