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Quick Vegetarian Stew

Quick Vegetarian Stew
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Satisfy your cravings with this Quick Vegetarian Stew, a hearty and nutritious dish that bursts with flavor. Perfect for busy weeknights or cozy weekends, this stew is loaded with seasonal vegetables and legumes, making it a filling option that everyone will love. With minimal prep time and straightforward cooking steps, you can enjoy a warm and comforting meal in no time. Plus, it’s an excellent way to use up any leftover veggies you have on hand. Serve it with crusty bread or over fluffy rice for a complete dinner that’s sure to please!

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
  • 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
  • 35g plain flour
  • 160 ml red 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

Instructions

  1. Heat olive oil in a large pot over medium heat, then sauté chopped onion until translucent.
  2. Add celery and carrots; cook for about 5 minutes until softened.
  3. Stir in mushrooms, rosemary, thyme, and garlic; cook until mushrooms are tender.
  4. Mix in tomato paste and soy sauce thoroughly.
  5. Sprinkle flour while stirring to avoid lumps; gradually add apple vinegar.
  6. Add parsnips, swede, vegetable stock, bay leaves, salt, and pepper; bring to a boil then reduce heat.
  7. Cover and simmer for about 55 minutes until vegetables are tender.

Nutrition

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

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