Hearty Vegetarian Stew with Marsala and Cream Cheese
Hello Dear Cooking Friend and welcome to my comforting and hearty Vegetarian Stew with Marsala and Cream Cheese recipe. Click here to jump on down to the recipe.
I try to make at least one meatless dinner each week. And it’s usually the case that our vegetarian meal falls on Monday. Not for any necessary reason. Just because the words “meatless” and “Monday” have been fused together for me over the past few years from reading Kalyn’s Kitchen‘s regular Meatless Monday article on BlogHer and, more recently, from becoming a contributor to Kalyn’s Meatless Monday Pinterest Board.
Because “meatless” and “Monday” are linked in my brain, I write “Monday” on my weekly meal plan and vegetarian ideas fall to my paper like leaves from an October tree.
And since it will be October tomorrow, those ideas have to be comfy and cozy ones; I want to fill up my Dutch oven with braises and stews, even on Mealtess Mondays.
I came up with this hearty vegetarian stew recipe so that I could have a soothing comfort food on Monday while also keeping it meatless.
This stew is quick to make (since there’s no meat to cook slowly). It gets its rich deep flavor from really browning the vegetables that go into it.
And from some marsala and cream cheese too.
I’ve served this vegetarian stew in a Popover Bowl. Have you seen these popovers in your grocery store’s freezer section? They’re from East Riding Farm and contain only wholesome identifiable ingredients, all of which I can find in my own kitchen and use all the time (think flour, oil, eggs, salt). You bake them from frozen for a very short time (around 4 minutes) and then they’re the perfect vessel for stews like this one.
And now, here’s my Hearty Vegetarian Stew with Marsala and Cream Cheese recipe. Oh, and before I forget, I’m always on the lookout for more vegetarian comfort food ideas. Please scroll down to the comment section and tell me all about your best recipes.
- 4 East Riding Farm Bowl Sized Popovers
- 1 Tbsp. olive oil
- 6 carrots, peeled and cut into 1 inch chunks
- 1 sweet onions, peeled and cut into sixths
- 12 oz. button mushrooms, halved
- 2 cloves garlic, minced
- 6 sprigs of fresh thyme (and more for garnish)
- ¼ cup flour
- ½ cup marsala
- 3 cups no-salt-added vegetable stock
- 8oz. of ⅓-fat cream cheese
- Bake the popovers according to package instructions.
- Warm the olive oil in a Dutch oven or large pot over medium heat. Add the carrots and onions. Stir once to coat everything in the oil and then leave it alone until it has started to brown, 2-4 minutes. Stir and then leave it alone until more browning has happened, 2-4 minutes. Stir in the mushrooms. Leave it all alone until the undersides of some mushrooms are brown, 3-4 minutes.
- Add the garlic, the sprigs of thyme, the flour and ½ teaspoon of salt. Stir it for 30 seconds before adding the marsala. Scrape at the bottom of the pot to help the marsala lift up any of the brownings there. Add the vegetable stock and increase the heat to high. Bring the pot to a boil and then reduce heat to low and simmer until the carrots are tender, 5-10 minutes and the liquid is nearly a stew thickness.
- Stir in the cream cheese. Once it has melted through, taste and mix in more salt if needed before spooning the stew into the popover bowls.