Name: Quick Vegetarian Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 or left whole; 2 garlic cloves, finely minced or pressed; 3/4 tablespoon fresh rosemary, chopped; 1/2 tablespoon fresh thyme leaves; 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

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Warm up your evenings with a comforting bowl of Quick Vegetarian Stew. This delightful dish is packed with nutritious vegetables and infused with aromatic herbs, making it a perfect choice for busy weeknights or family gatherings. Not only is it simple to prepare, but it’s also versatile, allowing you to customize the ingredients based on what you have on hand. Enjoy the heartwarming flavors that will leave everyone at the table satisfied. Plus, this stew is ideal for meal prep—just make a big batch and savor the leftovers throughout the week!

Author: Harper
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4
Category: Dinner
Method: Stovetop
Cuisine: Vegetarian

Ingredients

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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 or left whole
2 garlic cloves, finely minced or pressed
3/4 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme leaves
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

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and celery; sauté until soft (about 5 minutes).
Stir in carrots, parsnips, and swede; cook for another 5-7 minutes until they begin to soften.
Add mushrooms and garlic; cook until mushrooms release their liquid and brown slightly.
Mix in rosemary, thyme, tomato paste, soy sauce, and henderson's relish; cook for 2 minutes.
Sprinkle flour while stirring; gradually add apple vinegar and vegetable stock. Bring to a boil, then add bay leaves.
Reduce heat to low; let simmer uncovered for about 45 minutes. Adjust seasoning before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 8g
Sodium: 480mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 5g
Cholesterol: 0mg

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