Name: Quick Vegetarian Stew
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 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 (halve the slices if the carrots are large); 350g button chestnut mushrooms (4½ cups) (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 (used light soy sauce); 1 teaspoon henderson's relish or vegan worcestershire sauce; 35g plain flour (1/3 cup); 160 ml red apple vinegar (1 glass); 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

Description

Experience a comforting bowl of Quick Vegetarian Stew that is both satisfying and nutritious. This hearty dish combines fresh vegetables, aromatic herbs, and a rich blend of flavors to create a meal everyone will love. Perfect for busy weeknights or cozy gatherings, this stew offers versatility for meal prep and can easily be customized with seasonal produce. In just over an hour, you can enjoy a wholesome stew that not only warms the soul but also delights the taste buds. Serve it with crusty bread, rice, or on its own for a delightful dining experience.

Ingredients

Scale

2 tablespoons olive oil
1 medium brown onion, coarsely chopped
2 celery stalks, coarsely chopped
3 medium carrots, peeled and sliced (halve the slices if the carrots are large)
350g button chestnut mushrooms (4½ cups) (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 (used light soy sauce)
1 teaspoon henderson's relish or vegan worcestershire sauce
35g plain flour (1/3 cup)
160 ml red apple vinegar (1 glass)
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

Instructions

Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent.
Add celery and carrots; cook for 5 minutes until softened.
Stir in mushrooms, rosemary, thyme, and garlic; cook until mushrooms release moisture.
Mix in tomato paste, soy sauce, and vinegar.
Sprinkle flour over the mixture; stir continuously to prevent lumps for 2 minutes.
Pour in vegetable stock; add parsnips, swede, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover partially and simmer for 40 minutes until vegetables are tender.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main
Method: Simmering
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (250g)
Calories: 210
Sugar: 5g
Sodium: 320mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg

Keywords: Customize your stew by adding seasonal vegetables like zucchini or bell peppers. For extra flavor, consider adding red pepper flakes for some heat. Leftovers store well in the fridge or freezer, making this recipe perfect for meal prep.