Name: Quick Vegetarian Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 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 (4½ cups); 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 light soy sauce; 1 teaspoon vegan Worcestershire sauce; 35g plain flour (1/3 cup); 160 ml apple vinegar; 2 medium parsnips, peeled and uniformly sliced; 250g swede (1 ¾ cups), peeled and chopped into chunks; 800 ml vegetable stock (3 ⅓ cups, made with vegan bouillon); 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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Looking for a comforting and hearty meal that’s quick to whip up? This Quick Vegetarian Stew is your answer! Loaded with fresh vegetables, fragrant herbs, and rich flavors, this stew offers a warm embrace on chilly nights or a delightful dish for family gatherings. In just 15 minutes of prep time, you can create a satisfying dish that’s perfect for busy weeknights or make-ahead meals. With its versatile ingredients, you can easily customize it to suit your taste. Experience the cozy warmth of this nourishing stew that everyone will love!

Author: Yamileth
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: Serves approximately 4
Category: Dinner
Method: Simmering
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 (4½ cups)
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 light soy sauce
1 teaspoon vegan Worcestershire sauce
35g plain flour (1/3 cup)
160 ml apple vinegar
2 medium parsnips, peeled and uniformly sliced
250g swede (1 ¾ cups), peeled and chopped into chunks
800 ml vegetable stock (3 ⅓ cups, made with vegan bouillon)
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, and carrots for about 5 minutes until softened.
Stir in button mushrooms, rosemary, and thyme, cooking for an additional 5 minutes until mushrooms are tender.
Add minced garlic, tomato paste, soy sauce, and vegan Worcestershire sauce; cook for 1 minute.
Sprinkle in flour while stirring continuously. Deglaze the pot with apple vinegar.
Add parsnips, swede chunks, vegetable stock, bay leaves, salt, and pepper. Bring to a gentle boil then reduce heat to simmer uncovered for 40-50 minutes until vegetables are tender.
Adjust seasoning as needed before serving hot with crusty bread or rice.

Nutrition

Serving Size: 1 cup (250g)
Calories: 210
Sugar: 6g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 9g
Protein: 6g
Cholesterol: 0mg

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