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Quick Vegetarian Stew

Hearty Quick Vegetarian Stew for Comfort Food Lovers

This Quick Vegetarian Stew is a hearty, meat-free dish, perfect for busy weeknights and customizable to your pantry.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil or any neutral oil
  • 1 large Onion chopped, yellow or red
  • 1 stalk Celery chopped, or bell pepper
  • 2 medium Carrots chopped, or parsnips
  • 1 cup Chestnut Mushrooms chopped, or button/cremini
For the Flavor
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh Rosemary or dried (1/3 less)
  • 1 tablespoon Fresh Thyme or dried (1/3 less)
  • 2 tablespoons Tomato Puree or diced tomatoes in juice
  • 2 tablespoons Soy Sauce or coconut aminos
For Thickening
  • 2 tablespoons Flour or cornstarch slurry for gluten-free
  • 1 cup Red Wine or vegetable broth
For the Vegetables
  • 1 large Parsnip peeled and diced
  • 1 large Swede (Rutabaga) peeled and cubed
  • 4 cups Vegetable Stock low-sodium recommended
  • 2 leaves Bay Leaves to be removed before serving

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Quick Vegetarian Stew
  1. Heat 2 tablespoons of olive oil over low heat in a large Dutch oven.
  2. Add one chopped onion, one chopped celery stalk, and a pinch of salt. Sauté for about 10 minutes until the onion is translucent.
  3. Stir in 2 chopped carrots and continue to cook for another 10 minutes.
  4. Add 1 cup of chopped chestnut mushrooms and increase the heat to medium, cooking for approx. 5 minutes.
  5. Stir in 3 minced garlic cloves, 1 tablespoon of fresh rosemary, and thyme, then cook for 1 minute.
  6. Mix in 2 tablespoons of tomato puree, 2 tablespoons of soy sauce, and 2 tablespoons of flour.
  7. Pour in 1 cup of red wine, scraping the bottom of the pot and stirring until thickened, about 2-3 minutes.
  8. Incorporate 1 peeled and diced parsnip and 1 peeled and cubed swede, then pour in 4 cups of vegetable stock.
  9. Let the stew simmer uncovered for 45-50 minutes, stirring occasionally.
  10. Remove the bay leaves, ladle the stew into bowls, and serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This stew is perfect for customizing with available vegetables and works great when served with warm bread or mashed potatoes.

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