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; 350g button chestnut mushrooms; 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; 160 ml apple vinegar; 35g plain flour; 800 ml vegetable stock; 2 medium parsnips, peeled and uniformly sliced; 250g swede, peeled and chopped into chunks; 2 dried bay leaves; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper

Quick Vegetarian Stew

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Looking for a delightful and hearty meal that pleases everyone at the table? This Quick Vegetarian Stew is your go-to solution! Packed with a medley of fresh vegetables and aromatic herbs, this nourishing stew is easy to prepare and perfect for busy weeknights. In just about 70 minutes, you can whip up a comforting dish that’s not only delicious but also versatile—adapt it with whatever seasonal veggies you have on hand! Serve it alongside crusty bread or over rice for a complete meal that warms both heart and soul. Whether you’re meal prepping for the week or hosting a family dinner, this stew will become a staple in your kitchen.

Author: Sawyer
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 6
Category: Main
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
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
160 ml apple vinegar
35g plain flour
800 ml vegetable stock
2 medium parsnips, peeled and uniformly sliced
250g swede, peeled and chopped into chunks
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 onions until translucent, then add celery and carrots, cooking until softened.
Stir in mushrooms, rosemary, thyme, and garlic; sauté until fragrant. Add tomato paste, soy sauce, and apple vinegar.
Sprinkle flour while stirring. Gradually pour in vegetable stock, then add parsnips, swede chunks, bay leaves, salt, and pepper.
Cover and simmer on low heat for about 55 minutes, stirring occasionally to prevent sticking.
Remove bay leaves before serving hot with crusty bread or over rice.

Nutrition

Serving Size: 1 cup (240g)
Calories: 192
Sugar: 6g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 5g
Cholesterol: 0mg

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