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 (leave small ones whole and half larger ones); 2 medium parsnips, peeled and uniformly sliced; 250g swede, peeled and chopped into chunks; 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 red apple vinegar; 800 ml vegetable stock; 2 dried bay leaves; 1/2 teaspoon sea salt (adjust as needed); 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh parsley, finely chopped

Description

Finding a satisfying vegetarian meal that pleases everyone can be challenging, but our Quick Vegetarian Stew is here to rescue your dinner plans! This vibrant and nourishing stew is loaded with fresh vegetables, aromatic herbs, and a rich broth, making it the ideal choice for cozy family dinners or casual gatherings with friends. With just 15 minutes of prep time, this dish is not only quick and easy to prepare but also perfect for busy weeknights or leisurely weekends. Serve it as a main course alongside crusty bread or over rice for a comforting meal that everyone will love.

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)
2 medium parsnips, peeled and uniformly sliced
250g swede, peeled and chopped into chunks
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 red apple vinegar
800 ml vegetable stock
2 dried bay leaves
1/2 teaspoon sea salt (adjust as needed)
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, finely chopped

Instructions

Chop all vegetables into uniform pieces.
In a large pot, heat olive oil over medium heat. Sauté onions until translucent, then add celery and carrots until softened.
Add chopped mushrooms and minced garlic; cook until mushrooms release moisture.
Stir in fresh herbs, tomato paste, and soy sauce.
Sprinkle flour, mix well, then pour in red apple vinegar and vegetable stock. Add bay leaves and bring to simmer.
Reduce heat; cook uncovered for about 40 minutes until veggies are tender. Stir occasionally.
Season with salt and pepper before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 4g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 8g
Protein: 4g
Cholesterol: 0mg

Keywords: Customize your stew by adding beans or lentils for extra protein. Feel free to experiment with spices like paprika or cumin for a unique twist. Allow leftovers to rest overnight in the fridge; they often taste even better the next day.