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Quick Vegetarian Stew

Quick Vegetarian Stew
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Discover the delightful flavors of Quick Vegetarian Stew, a hearty and satisfying dish perfect for busy weeknights or cozy family dinners. This comforting stew is packed with an array of fresh vegetables, aromatic herbs, and a rich broth that brings everything together beautifully. With just 15 minutes of preparation and minimal cooking effort, you can create a nutritious meal that pleases both vegetarians and meat-lovers alike.

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
  • 1 heaping tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon Henderson's relish or vegan Worcestershire sauce
  • 35g plain flour
  • 160 ml apple vinegar
  • 800 ml vegetable stock
  • 2 medium parsnips, peeled and uniformly sliced
  • 250g swede, peeled and chopped into chunks
  • 2 dried bay leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté chopped onion, celery, and carrots for about 5 minutes until softened.
  2. Add mushrooms along with fresh rosemary and thyme; cook for another 5 minutes until mushrooms release moisture.
  3. Stir in minced garlic and tomato paste; cook for an additional minute.
  4. Pour in soy sauce and apple vinegar. Sprinkle flour on top, stirring continuously to avoid lumps.
  5. Gradually add vegetable stock while stirring; toss in bay leaves, salt, and pepper, then bring to a boil.
  6. Once boiling, add parsnips and swede; reduce heat to low, cover, and simmer for about 40 minutes or until vegetables are tender.

Nutrition

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