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, leave small ones whole and half larger ones; 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 (1/3 cup); 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, adjust as needed; 1/2 teaspoon freshly ground black pepper

Quick Vegetarian Stew

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Experience the warmth and comfort of a homemade Quick Vegetarian Stew, perfect for any occasion. This hearty dish is packed with vibrant vegetables and aromatic herbs, delivering a delightful explosion of flavors that will satisfy even the most discerning taste buds. With just 15 minutes of prep time, this nutritious stew comes together quickly, making it an ideal option for busy weeknights or when you’re hosting friends. Not only is it customizable with your favorite seasonal vegetables, but it also doubles as an excellent meal prep choice that tastes even better the next day. Serve this comforting stew over rice, quinoa, or with a side of crusty bread for a complete meal that everyone will love.

Author: Camila
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 6
Category: Dinner
Method: Simmering
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, leave small ones whole and half larger ones
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 (1/3 cup)
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, adjust as needed
1/2 teaspoon freshly ground black pepper

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Instructions

Heat olive oil in a large pot over medium heat. Sauté chopped onion, celery, carrots, and mushrooms for 5–7 minutes until softened.
Stir in chopped rosemary, thyme, and minced garlic; cook for another 2 minutes.
Mix in tomato paste, soy sauce, and Henderson's relish.
Sprinkle plain flour over the mixture while stirring continuously to thicken.
Gradually add red apple vinegar followed by vegetable stock while stirring constantly to prevent lumps.
Add sliced parsnips, chopped swede, and bay leaves; bring to a gentle boil.
Reduce heat to low and simmer uncovered for about 45 minutes until all vegetables are tender.
Season with sea salt and black pepper to taste before serving hot.

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 6g
Sodium: 720mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 4g
Cholesterol: 0mg

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