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; 3/4 tablespoon fresh rosemary, chopped; 1/2 tablespoon fresh thyme leaves; 2 garlic cloves, finely minced or pressed; 1 heaping tablespoon tomato paste; 1 tablespoon soy sauce; 35g plain flour; 160 ml red apple vinegar; 2 medium parsnips, peeled and uniformly sliced; 250g swede, peeled and chopped into chunks; 800 ml vegetable stock; 2 dried bay leaves; 1/2 teaspoon sea salt (adjust as needed); 1/2 teaspoon freshly ground black pepper

Quick Vegetarian Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the warmth and comfort of a hearty Quick Vegetarian Stew that is perfect for busy weeknights or cozy gatherings. This dish bursts with flavor from seasonal vegetables and aromatic herbs, making it both nutritious and satisfying. With just 15 minutes of prep time, you can have a delicious meal ready to enjoy. Its versatility allows for pairing with crusty bread, rice, or quinoa, ensuring everyone leaves the table happy. Plus, it’s ideal for meal prep—making it even better the next day!

Author: Carmen Maverick
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: Serves approximately 6
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
3/4 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme leaves
2 garlic cloves, finely minced or pressed
1 heaping tablespoon tomato paste
1 tablespoon soy sauce
35g plain flour
160 ml red apple vinegar
2 medium parsnips, peeled and uniformly sliced
250g swede, peeled and chopped into chunks
800 ml vegetable stock
2 dried bay leaves
1/2 teaspoon sea salt (adjust as needed)
1/2 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
Stir in celery and carrots; cook for another 5 minutes until softened. Add mushrooms, rosemary, thyme, and garlic, mixing well.
Incorporate tomato paste and soy sauce; stir to coat vegetables. Sprinkle in flour and stir continuously for about 2 minutes.
Gradually add red apple vinegar and vegetable stock, then introduce parsnips, swede chunks, bay leaves, salt, and pepper. Bring to a boil.
Reduce heat to low, cover the pot, and simmer for about 40 minutes until all vegetables are tender.
Taste before serving; adjust seasoning if needed and remove bay leaves.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 6g
Sodium: 450mg
Fat: 5g
Saturated Fat: 0g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 4g
Cholesterol: 0mg

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