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–+ servings
Quick Vegetarian Stew

Hearty Quick Vegetarian Stew That's Totally Customizable

Enjoy a comforting and customizable Quick Vegetarian Stew that's easy to prepare and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Any neutral oil works if preferred.
  • 1 Onion Leeks or shallots can be substitutes.
  • 2 stalks Celery Optional.
  • 2 Carrots Parsnips can be used for a twist.
  • 8 ounces Chestnut Mushrooms White button or cremini mushrooms work too.
  • 3 Garlic Use fresh garlic for best flavor.
  • 1 teaspoon Rosemary Fresh.
  • 1 teaspoon Thyme Fresh.
For the Broth
  • 6 ounces Tomato Puree Canned diced tomatoes can be used.
  • 2 tablespoons Soy Sauce Tamari for gluten-free.
  • 1 tablespoon Flour Cornstarch is a gluten-free substitute.
  • 1 cup Red Wine Omit for non-alcoholic; substitute with broth.
  • 2 Root Vegetables (Parsnips & Swede) Sweet potatoes or turnips are good alternatives.
  • 4 cups Vegetable Stock Homemade or water can be used.
  • 2 Dried Bay Leaves Discard before serving.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over low heat. Add 1 chopped onion and 2 stalks of diced celery with a pinch of salt. Sauté for 10 minutes until the onion is translucent.
  2. Stir in 2 diced carrots and let them cook for another 10 minutes, stirring occasionally.
  3. Raise the heat to medium and add 8 ounces of chopped chestnut mushrooms. Cook for 5 minutes until tender.
  4. Stir in 3 minced garlic cloves, 1 teaspoon of fresh rosemary, and 1 teaspoon of thyme. Cook for 1 minute until fragrant.
  5. Add 6 ounces of tomato puree, 2 tablespoons of soy sauce, and 1 tablespoon of flour. Stir for 1 minute.
  6. Pour in 1 cup of red wine, scraping the bottom of the pot. Simmer for 2-3 minutes until it reduces.
  7. Incorporate 2 diced parsnips and 2 diced swede into the stew. Pour in 4 cups of vegetable stock and add salt and pepper to taste.
  8. Let the stew simmer uncovered for 45-50 minutes until the vegetables are tender.
  9. Remove the bay leaves before serving. Your Hearty Quick Vegetarian Stew is ready to enjoy!

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2.5mg

Notes

This stew is customizable; feel free to mix and match based on what's available at home. Serve with crusty bread or a fresh salad.

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