Veggie Stew

Heat oil over medium heat in a pan and saute the onion 2-4 minutes. 2. Add carrots, potatoes, celery, garlic, and all herbs and spices; saute 1 more minute, then add the vegetable broth. 3. Bring to a boil, cook about 5 minutes over low-medium heat, then add the frozen peas and cook 15 more minutes until the veggies are softened. 4. Mix the cornstarch with the vegan heavy cream or coconut milk. 5. Pour the cream mixture into the stew, add the white wine, and simmer a further 3-4 minutes. 6. Adjust seasonings; optionally blend half the stew for a creamier texture. 7. Garnish with fresh herbs and serve.