Name: Quick Vegetarian Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 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; 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; 1 teaspoon henderson's relish or vegan worcestershire sauce; 35g plain flour; 160 ml 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; 1/2 teaspoon freshly ground black pepper

Quick Vegetarian Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re craving a warm and satisfying dish, this Quick Vegetarian Stew is just what you need! Bursting with vibrant vegetables and rich flavors, this hearty stew comes together in no time, making it perfect for busy weeknights or cozy gatherings. Loaded with wholesome ingredients, it’s not only a nutritious option but also a comforting meal that everyone will love. Whether you’re cooking for one or feeding a crowd, this versatile recipe can easily be adapted to include whatever produce you have on hand. Let the delightful aromas fill your kitchen as you enjoy this nourishing dish that warms both the heart and the soul.

Author: Eliana
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Approximately 4 servings 1x
Category: Main
Method: Stovetop
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
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
1 teaspoon henderson's relish or vegan worcestershire sauce
35g plain flour
160 ml 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
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. Add chopped onions, celery, and carrots. Sauté until softened.
Stir in mushrooms, fresh rosemary, and thyme; cook until mushrooms release moisture.
Add minced garlic and tomato paste; stir well to combine.
Sprinkle flour into the pot while stirring to avoid lumps. Pour in soy sauce, apple vinegar, parsnips, swede chunks, bay leaves, salt, and pepper.
Gradually mix in vegetable stock until well combined. Bring to a gentle simmer.
Cook uncovered for approximately 40 minutes until all vegetables are tender. Adjust seasoning as desired before serving warm.

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 5g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 4g
Cholesterol: 0mg

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