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; 160 ml 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

Quick Vegetarian Stew

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Warm up your evenings with this Quick Vegetarian Stew, a hearty and comforting dish that’s perfect for busy weeknights. This versatile stew is not only loaded with nutritious vegetables but also incredibly easy to customize based on what you have on hand. With just 15 minutes of prep, you’ll have a delicious meal bubbling away, ready to nourish both body and soul. Whether you’re cooking for family or friends, this stew is sure to bring everyone to the table for a cozy dining experience filled with flavor.

Author: Daleyza
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4
Category: Main
Method: Stovetop
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 (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
160 ml 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

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Instructions

Heat olive oil in a large pot over medium heat. Sauté chopped onion and celery until soft (about 5 minutes).
Add carrots and mushrooms; cook for another 5-7 minutes until softened.
Stir in fresh rosemary, thyme, and minced garlic; sauté for 1 minute.
Mix in tomato paste and flour for thickening; cook for an additional 2 minutes.
Gradually add apple vinegar and vegetable stock while stirring to avoid lumps.
Add parsnips, swede, bay leaves, salt, and pepper; bring to a gentle boil.
Reduce heat and simmer uncovered for about 45 minutes until vegetables are tender.

Nutrition

Serving Size: 1 cup (250g)
Calories: 245
Sugar: 6g
Sodium: 640mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg

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