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; 3/4 tablespoon fresh rosemary, chopped; 1/2 tablespoon fresh thyme leaves; 2 garlic cloves, finely minced; 1 heaping tablespoon tomato paste; 1 tablespoon soy sauce; 35g plain flour; 160 ml red 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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Quick Vegetarian Stew is a delightful, hearty dish that promises to satisfy your cravings while being completely meat-free. Bursting with vibrant vegetables and fragrant herbs, this stew is perfect for busy weeknights or cozy gatherings. It’s not only easy to make but also highly customizable, allowing you to add your favorite seasonal veggies. Packed with nutrients and fiber, this comforting meal will impress everyone at the table. Enjoy it on its own or pair it with crusty bread for a fulfilling dining experience.

Author: Kristin
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 4
Category: Main
Method: Stewing
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
1 heaping tablespoon tomato paste
1 tablespoon soy sauce
35g plain flour
160 ml red 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 for about 5 minutes until soft.
Add sliced carrots and mushrooms; cook for another 5 minutes until mushrooms are tender.
Stir in fresh rosemary, thyme, and minced garlic, cooking for another minute until fragrant.
Mix in tomato paste, soy sauce, and sprinkle flour while stirring continuously to prevent lumps.
Pour in red apple vinegar, scraping up any bits from the pot for added flavor.
Add parsnips, swede chunks, vegetable stock, bay leaves, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for about 45 minutes or until all vegetables are tender.

Nutrition

Serving Size: 1 bowl (350g)
Calories: 220
Sugar: 6g
Sodium: 680mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 6g
Cholesterol: 0mg

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