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Creamy Sweet Potato and Vegetable Stew

Forks Over Knives
  • 90 minutes
  • Serves 6 to 8

INGREDIENTS

1

Bay leaf

1 cup

Cannellini or navy beans, cooked

2

Carrots, medium

2 cups

Cauliflower florets

3

Celery stalks

8 oz

Cremini mushrooms

4 cloves

Garlic

1/4 lb

Green beans

1

Onion, small

1

Red bell pepper, seeded and cut into 1/4-inch slices

1/2 tsp

Sage

2

Shallots

1

Sweet potato, large

1 tbsp

Thyme, dried

2

Zucchini, cut into 1/2-inch slices, medium

5 cups

Vegetable broth, low-sodium

1 tbsp

Vegan worcestershire sauce

1

Black pepper, Freshly ground

1/2 tsp

Celery seed

1

Sea salt

1/4 tsp

White pepper

8

Small white, yukon gold, or russet potatoes, cut into ¼-inch cubes