Vegetable and Fennel Stew

I’m a loyal listener of The Breakfasters on Triple R radio in Melbourne. ‘Diet Schmiet’ is one of my favourite segments and I was inspired by last week’s recipe – Chicken Stew – which was perfect for Wintery weather. So I’ve taken Suzy’s recipe and made it vego and it was really honestly one of the most delicious things I’ve cooked this year. This recipe feeds about 3-4 people.

This photo is from the version my cousin Amanda cooked for me. She used a potato layer like a shepherd’s pie and crumbled corn chips on top to replace the ‘crispiness’ of cooked cheese. It was absolutely delicious! I love how everyone adds their ‘personality’ to a recipe, making it even more special.

Pinch salt and ground black pepper
3 tablespoons of olive oil
1 tablespoon of dairy-free margarine (or butter)
1 fennel bulb, diced
2 carrots, diced
1 red onion, diced
2 spring onions, finely sliced
1 tablespoons of fresh thyme, chopped
2 cups of button mushrooms, sliced in half
1 cup of oyster mushrooms (or mushrooms of your choice), sliced in half
2 tablespoons of gluten-free plain flour
1 litre of vegetable stock (or vegetarian chicken stock)
1/2 pack of firm tofu, diced (optional)
Serve with sweet potato mash, rice or bake with a topping of mashed potato.

1. In a large deep fry pan (or saucepan) heat 2 tablespoons of olive oil and 1 tablespoon of dairy-free margarine on medium high heat.
2. When the pan and oil are hot, cook the red onion and mushrooms for about 5 minutes until brown. Stir frequently. Add more oil if mushrooms dry out whilst cooking.
3. Remove the ingredients from the pan and place to the side.
4. Add the remaining tablespoon of olive oil to the pan.
5. When the oil is hot, add the fennel, carrots, spring onion and thyme. Stir for around 5 minutes until vegetables are cooked.
6. Stir in the flour to the vegetables for around 1 minute.
7. Add the stock and tofu. Stir well.
8. Reduce the heat to low and simmer until ingredients are tender, around 30 minutes. If you’re using a saucepan, leave the lid off so the liquid can evaporate.
9. When your stew is ready, the liquid should be thick like a gravy and the vegetables are cooked.
10. Remove from the heat and serve on a bed of sweet potato (as in photo) or eat with rice and salad
OR turn it into a ‘Shepherds Pie’ by creating a potato topping and baking in the oven in a casserole dish.
Ingredients also make a great pie filling 🙂

Original recipe can be found at – and a big SHOUT OUT to my favourite radio station!
Thanks for taking such good care of me, Amanda.

3 Comments Add yours

  1. Carol says:

    Simply great anytime of the year.

    1. vegematarian says:

      I agree, Carol. Stews are so delicious during any season (except maybe Summer!) 🙂

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