Name: Quick Vegetarian Stew
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 1 medium brown onion, coarsely chopped; 2 celery stalks, coarsely chopped; 3 medium carrots, peeled and sliced; 350g button chestnut mushrooms, halved if large; 3/4 tablespoon fresh rosemary, chopped; 1/2 tablespoon fresh thyme leaves; 2 garlic cloves, finely minced; 1 heaping tablespoon tomato paste; 1 tablespoon soy sauce; 1 teaspoon vegan worcestershire sauce; 35g plain flour; 160 ml red apple vinegar; 2 medium parsnips, peeled and sliced; 250g swede, chopped into chunks; 800 ml vegetable stock; 2 dried bay leaves; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper

Quick Vegetarian Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick Vegetarian Stew is a delightful and nourishing dish that brings warmth and flavor to your dinner table. This hearty stew is perfect for busy weeknights or cozy weekends, showcasing a vibrant mix of seasonal vegetables and aromatic herbs. With its simple preparation, you can have a satisfying meal ready in no time, making it an excellent choice for family dinners or meal prep. Enjoy this comforting dish as a main course or alongside crusty bread, rice, or quinoa for a complete experience. Packed with nutrients and bursting with flavor, this stew will surely please vegetarians and non-vegetarians alike.

Author: Megan
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 4
Category: Main
Method: Stewing
Cuisine: Vegetarian

Ingredients

Scale

2 tablespoons olive oil
1 medium brown onion, coarsely chopped
2 celery stalks, coarsely chopped
3 medium carrots, peeled and sliced
350g button chestnut mushrooms, halved if large
3/4 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme leaves
2 garlic cloves, finely minced
1 heaping tablespoon tomato paste
1 tablespoon soy sauce
1 teaspoon vegan worcestershire sauce
35g plain flour
160 ml red apple vinegar
2 medium parsnips, peeled and sliced
250g swede, chopped into chunks
800 ml vegetable stock
2 dried bay leaves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.
Add celery, carrots, and mushrooms; stir occasionally for about five minutes until softened.
Stir in rosemary, thyme, garlic, tomato paste, soy sauce, and vegan worcestershire sauce; cook for two minutes.
Sprinkle in plain flour while stirring to avoid lumps.
Gradually add red apple vinegar and vegetable stock, mixing well.
Add parsnips, swede chunks, bay leaves, sea salt, and black pepper; bring to a gentle boil.
Reduce heat to low, cover the pot, and simmer for approximately 55 minutes until all vegetables are tender.

Nutrition

Serving Size: 1 cup (250g)
Calories: 210
Sugar: 6g
Sodium: 480mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Find it online: https://myrecipestories.com/quick-vegetarian-stew/