VEGAN MUSHROOM STEW
Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!
Provided by Kylie
Categories Main Dish
Time 45m
Number Of Ingredients 19
Steps:
- Heat oil in a large pot over medium heat.
- Add onion, carrot, and celery along with a couple pinches of salt and pepper.
- Cook, stirring occasionally for 8 minutes.
- Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
- Cook, stirring frequently, for 3-4 minutes.
- Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
- Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
- Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
- Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
- Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
- Garnish with fresh parsley, serve with mashed potatoes, and enjoy!
Nutrition Facts : Calories 355 calories, Sugar 9.7 g, Sodium 650.1 mg, Fat 9.5 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 57.3 g, Fiber 8.5 g, Protein 13.2 g, Cholesterol 0 mg
VEGETABLE STEW
This Vegetable Stew is easy to make and the perfect comforting, hearty one-pot dinner that the whole family will enjoy! It's filled with zucchini, red peppers, mushrooms, sweet potatoes and plenty more healthy, tasty stew ingredients. Gluten-free, vegan, paleo, low carb, keto and Whole30 compliant.
Provided by Kelly
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
- Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
- Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
- Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
- Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
- Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
- Season with salt and pepper, to taste. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 168 kcal, Carbohydrate 18 g, Protein 5 g, Fat 1 g, Fiber 6 g, Sugar 7 g
VEGETABLE STEW
Everyone in my family welcomes a dinner that centers around stew. This particular stew is so colorful you can bring the pot right to the table and serve it from there!
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield about 8-10 servings (3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, brown meat in oil over medium-high. Add onion and cook until tender; drain. Add the next seven ingredients. Cover and simmer until the meat is tender, about 1 hour. Add cabbage, cauliflower, carrots, celery, beans and parsley; cover and simmer until the vegetables are tender, about 30 minutes. If desired, thicken with cornstarch dissolved in water.
Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 595mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
HEARTY VEGETABLE STEW
A classic vegetable stew with my own little spin on it! Hearty and rich, full of umami flavor, you'll love this stew in winter or any time of year!
Provided by Yup, it's Vegan
Categories Main Course Soup stew
Time 1h
Number Of Ingredients 20
Steps:
- Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
- Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
- Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
- Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.
Nutrition Facts : ServingSize 1 sixth recipe, Calories 286 kcal, Carbohydrate 48 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 6 g
INSTANT POT VEGETABLE STEW
The ultimate comfort food, this Instant Pot vegetable stew is made with loads of veg and delicious broth with herbs and spices. It's thick, hearty and is vegan and gluten-free friendly.
Provided by Instant Pot Eats
Categories Main
Time 50m
Number Of Ingredients 26
Steps:
- Pre-dice the vegetables and set them aside.
- Turn the Instant Pot on and select the Sauté setting. Once heated, add the olive oil, onions and half a teaspoon of salt. Cook for 2-3 minutes, then add the garlic, dried porcini mushrooms and stir.
- Add the rest of the vegetables and stir. Now add all final ingredients listed in the cooking stage and stir through. Press Cancel to stop the Sauté.
- Secure and lock the lid and point the top valve to Sealing (on older models). Press Manual/Pressure Cook and adjust the time to 5 minutes using - and + buttons. It should say HIGH pressure underneath. After a few moments, ON sign will come on indicating that the Instant Pot is building up the pressure. On older models, you might also hear 3 beep sounds. and adjust the time to 5 minutes. The pressure will take about 10-12 minutes to build up and THEN the cooking timer of 5 minutes will appear on the screen. Please note, some cooking does begin while the pot is building up the pressure.
- Once the timer ends, leave the pot undisturbed for 8-10 minutes for the built-up pressure to release naturally. You will see a new timer on the screen showing you how long it's been sitting idle. Then, use the quick release method by pointing the top steam handle to Venting or pressing on the steam knob (on newer models) to let off the rest of the pressure and steam.
- Mix the tapioca flour with water in a small bowl. Open the Instant Pot lid and stir in the tapioca slurry mixture into the stew. Stir through, you should see the sauce thicken slightly. Now, taste the stew and add more salt or pepper if you like. You can also add a little drizzle of lemon juice.
- Serve the stew topped with fresh parsley and lemon zest, also known as gremolata.
- Preheat a large stew pot over medium heat. Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times. Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft. Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Finish the stew same as above.
Nutrition Facts : ServingSize 2 cups, Calories 286 calories, Sugar 12.1 g, Sodium 1486.9 mg, Fat 6.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 52.2 g, Fiber 9.4 g, Protein 7.6 g, Cholesterol 0.2 mg
MEDITERRANEAN VEGETABLE STEW WITH BEANS
Steps:
- In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often.
- Add the beans (along with the water from the can), tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes.
- Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 38 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 556 mg, Fiber 10 g, Sugar 11 g, Calories 253 kcal
SHORT RIB AND VEGETABLE STEW
Provided by Lillian Chou
Categories Mushroom Potato Dinner Date Radish Winter Chill Potluck Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 (main course) servings
Number Of Ingredients 16
Steps:
- Cover short ribs with cold water and soak, chilled, at least 2 hours.
- Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours.
- Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour. Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps.
- Discard fat from ribs and return to a simmer. Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid. Simmer, partially covered, stirring occasionally, 30 minutes.
- Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes. Skim off any fat, then stir in sesame oil. Stir before serving and serve additional red-pepper paste on the side.
SPICY BEAN AND VEGETABLE STEW
Big flavours for a big pie, this hotpot pie has a topping of sliced potatoes over a scrumptious array of vegetables, beans and spices; a feast for all - vegetarian or not.
Categories Hairy Dieters Soups & Stews Vegetarian
Time 45m
Yield 5
Number Of Ingredients 20
Steps:
- Heat the oil in a large, deep non-stick frying pan, saucepan or sauté pan. Stir-fry the aubergine over a high heat for 3 minutes until nicely browned. Add the onions to the pan and cook for 2 minutes, stirring often. Scatter the peppers and sweet potato into the pan and stir-fry with the aubergine and onions for another 4 minutes. Sprinkle over the spices and cook for 1 minute, stirring constantly. Add the chopped tomatoes and beans and stir in the 600ml of water. Season with a good pinch of salt, bring to a simmer and cook for 10 minutes, stirring occasionally. Add the courgette, return to a simmer and cook for a further 10 minutes, stirring regularly. Mix the cornflour with the 2 teaspoons of water to make a thin paste and stir this into the bean mixture. Cook for 5 minutes or until the sweet potato is just tender and the sauce is thick. Stir regularly, especially towards the end of the cooking time to prevent the sauce sticking. If it does start to stick, add a splash of water. Remove the pan from the heat, stir in the lime juice and serve the stew topped with half-fat crème fraiche and scattered with fresh coriander leaves if you like. Add lime wedges for squeezing.
Nutrition Facts :
BEEF STEW WITH VEGETABLES
A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.
Nutrition Facts :
ROASTED ROOT VEGETABLE & SQUASH STEW WITH HERBY COUSCOUS
You can use any root veggies for this. There's enough stew for three more meals, which you can freeze.
Provided by Phillippa Spence
Categories Mains Jamie Magazine Vegetables Bonfire night recipes Stew Couscous
Time 1h10m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 200ºC/gas 6.
- Deseed the squash and roughly chop along with the sweet potato. Peel and chop the carrots, then trim and chop the celeriac.
- Put the chopped vegetables on a roasting tray, then toss in 2 tablespoons of oil, the red wine vinegar, thyme and a pinch of sea salt and black pepper.
- Roast for 40 minutes, or until the vegetables are just cooked.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Peel and finely slice the onion, pick and chop the rosemary leaves, then add to the pan along with the bay leaf and flour.
- Stir well, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the onion is soft.
- Stir in the tomato purée and cook for another 2 minutes.
- Pour in the tinned tomatoes and 400ml of the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
- Take the roasted veg out of the oven, stir them into the sauce, and simmer for another 10 minutes.
- To prepare the couscous, tip the grains into a small heatproof bowl with a pinch of salt and pepper. Add the remaining hot stock, cover and leave for 5 minutes.
- Once cooked, pick, roughly chop and stir in the parsley leaves, add a squeeze of lemon juice, then fluff up with a fork.
- Season the stew to taste and serve with the herby couscous.
Nutrition Facts : Calories 367 calories, Fat 8.4 g fat, SaturatedFat 1 g saturated fat, Protein 10 g protein, Carbohydrate 58.2 g carbohydrate, Sugar 16.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
STEW VEGETABLES
This is plum full of vegetables and can be canned using a pressure cooker. You can use this recipe to make Herb Crusted Vegetable Stew.
Provided by Sharon123
Categories Stew
Time 1h
Yield 7 quarts,about
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large saucepot.
- Bring mixture to a boil; reduce heat and simmer 5 minutes.
- Ladle hot vegetables and broth into hot jars, leaving 1-inch headspace.
- Adjust two-piece caps.
- Process 40 minutes at 10 pounds pressure in a steam-pressure canner.
- Yield: about 7 quarts.
Nutrition Facts : Calories 374.5, Fat 5.8, SaturatedFat 1.5, Cholesterol 12.3, Sodium 3038.7, Carbohydrate 63.5, Fiber 12.7, Sugar 21.8, Protein 19.5
BASIC VEGETABLE STOCK
Provided by Food Network
Time 1h55m
Yield about 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
- Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
- In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
- Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
- Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
- Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).
SLOW COOKER VEGETABLE AND CHICKPEA STEW RECIPE
Slow cooker vegetable and chickpea stew recipe. This hearty and healthy stew is perfect for the colder months. It's loaded with vegetables...
Provided by myediblefood
Categories Vegan Recipes
Time 4h5m
Yield 8
Number Of Ingredients 14
Steps:
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_19',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_20',126,'0','1'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_1')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_21',126,'0','2'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_2')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_22',126,'0','3'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_3')};.leader-1-multi-126{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:3px!important;margin-left:auto!important;margin-right:auto!important;margin-top:3px!important;max-width:100%!important;min-height:250px;min-width:300px;padding:0;text-align:center!important}InstructionsIn a large nonstick skillet, heat the olive oil over medium-high heat.Add the onion, season with 1 teaspoon salt, and cook, stirring occasionally, until translucent, for about 5 minutes.Add potatoes, sprinkle with remaining salt and saute until translucent around the edges.Stir in the curry powder, ginger, garlic, and cayenne pepper. Cook, stirring, until fragrant, for a further 30 seconds.Pour in 1/4 cup (60 ml) vegetable broth and scrape up any browned bits from the bottom of the skillet. Transfer the mixture to a 6-quart (6 L) slow cooker.Add the remaining broth, butternut squash, chickpeas. Stir well to combine.Cover the pot and cook in a high-heat setting for 4 hours.Open the lid and stir in the coconut milk. Season with salt and black pepper, to taste.Serve hot.
Nutrition Facts : Nutrition facts 255 calories 8 grams fat
HOT VEGETABLE AND FRUIT STEW
Make and share this Hot Vegetable and Fruit Stew recipe from Food.com.
Provided by Nyteglori
Categories Stew
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Add all to pot and cover with water.
- Cook until tender and serve hot.
CHINESE HOT POT OF BEEF AND VEGETABLES
This Chinese Hot Pot of Beef and Vegetables Is a Nourishing, Delicious Chinese Stew That Will Brighten up The Darkest Days of Winter. ...
Provided by Bethany Lim
Time 2h
Yield 6
Number Of Ingredients 19
Steps:
- Add 2 teaspoons of vegetable oil to a Dutch oven and heat over medium-high heat. Once heated, add half of the beef and brown on all sides. Remove the beef from the pan and brown the other half of the beef with the remaining oil.
- Add ½ cup of green onions, ginger, aniseed, and garlic to the pot and sauté for 30 seconds.
- Stir in 1 can of broth and use a wooden spoon to scrape the bottom of the pan to loosen browned bits. Return the beef to the pan.
- Add 2¾ cups of water, ¼ cup of low-sodium soy sauce, 1 tablespoon of brown sugar, 3 tablespoons of dry sherry, 2-3 teaspoons of chili paste with garlic, and 2 cinnamon sticks. Bring the stew to a boil. Cover, reduce the heat and simmer for 1 hour.
- Add the turnips and carrots and continue to simmer for 45 minutes or until tender.
- Combine 1 tablespoon of water with 2 teaspoons of cornstarch. Add the mixture to stew. Bring to a boil and cook for 1 minute, stirring frequently.
- Add 8 cups of spinach. Cover the pot and cook for 3 minutes until wilted. Discard the cinnamon sticks.
- Serve immediately over Chinese noodles.
Nutrition Facts : Calories 359, Fat 11,9g, Carbohydrate 35,8g, Protein 26,4g, Cholesterol 71mg, Fiber 536mg
LAMB STEW WITH POTATOES AND VEGETABLES
Steps:
- Toss the lamb cubes with a few tablespoons of flour; shake off excess.
- Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
- Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
- Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
- Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
- Add peas, if using, and simmer for 5 more minutes.
- Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
- Taste and adjust seasonings with more salt and pepper, as needed.
Nutrition Facts : Calories 1227 kcal, Carbohydrate 84 g, Cholesterol 295 mg, Fiber 8 g, Protein 89 g, SaturatedFat 24 g, Sodium 798 mg, Sugar 11 g, Fat 58 g, ServingSize 6 servings, UnsaturatedFat 0 g
More about "hot vegetable and fruit stew food"
CANNED VEGETABLE BEEF STEW - ZAVOR®
From zavoramerica.com
4/5 (11)Total Time 1 hr 30 minsCategory Main Course, Soups, Stews & ChilisCalories 659 per serving
- Cover with boiling broth (or boiling water) and ladle into hot, clean jars, leaving 1 inch of headspace.
VEGETABLE STEW RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 1 hr 45 mins
15 EASY AIR FRYER VEGETABLE RECIPES - AIR FRYER FANATICS
From airfryerfanatics.com
CHICKEN STEW WITH VEGETABLES AND POTATOES RECIPES - YUMMLY
From yummly.com
ROOT VEGETABLE AND LENTIL STEW - ROSE ELLIOT
From roseelliot.com
VEGETABLE STEW | UKRAINIAN RECIPES
From ukrainian-recipes.com
BEEF STEW WITH VEGETABLES - BERNARDIN
From bernardin.ca
10 BEST STEW WITH CHICKEN AND VEGETABLES RECIPES | YUMMLY
From yummly.com
HARISSA VEGETABLE AND CHICKPEA STEW - CUPFUL OF KALE
From cupfulofkale.com
4.5/5 (18)Total Time 45 minsCategory MainsCalories 497 per serving
- Heat some oil in a large pot or cast iron casserole dish on medium heat. Finely chop onion and add.
- Let fry for a few minutes, then add crushed garlic. Cut red pepper and aubergine into 1 inch chunks and add. Season with salt and pepper.
- Fry until the vegetables are lightly golden. Cut baby potatoes into quarters and add along with the harissa, tomatoes, vegetable stock, cumin, ginger, cinnamon and ginger.
- Bring to a simmer and leave for 25 minutes, stirring regularly. Add chickpeas, chopped apricot and leave for a further 5 minutes.
TUNISIAN FISH-AND-VEGETABLE STEW RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category StewsServings 4
- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and 1/2 teaspoon of the salt. Cook, stirring, for 2 minutes.
- Add the broth and bring to a simmer. Add the potatoes and carrots and simmer for 10 minutes. Stir in the turnip, zucchini, and the remaining 1/2 teaspoon salt. Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook until just done, about 3 minutes. Serve the stew topped with the parsley.
ROOT VEGETABLE STEW (POLISH-STYLE) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
Reviews 19Category Dinner, SideCuisine Vegan, VegetarianTotal Time 45 mins
- Heat up the oil, add the bay leaf, allspice berries, caraway seeds, onion and garlic, stir and cook gently for about 3 minutes stirring often.
- Chop the carrots, parsnip (peeled or not, see *Notes) and celery root into similar size chunks (cut the potatoes into larger pieces), add into the pot and stir thoroughly.
- Pour in most of the water, add the stock cubes, beans (along with the bean water), tomato puree and paprika, cover and bring to the boil then lower the heat to a simmer and cook for 35-40 minutes or until the potatoes are fully cooked. Give a stir once in a while but do this carefully.
- Towards the end of cooking top up with the remaining water if needed and adjust the seasoning. Remove from the heat, garnish with fresh parsley and serve.
BEST VEGETABLE STEW (VEGAN!) - DETOXINISTA
From detoxinista.com
5/5 (20)Calories 196 per servingCategory Soup
- Heat the olive oil in a large pot over medium-high heat. Saute the onion, carrots, celery, and mushrooms until they start to soften, about 8 minutes.
- Add in the garlic, thyme, and tomato paste, and stir for 1 minute. Add in the flour, and stir to coat the vegetables.
- Add in the potatoes and water, and bring the liquid to a boil. While you wait for the water to boil, shred the jackfruit with your fingers, to create a shredded meat texture. Rinse again, to make sure you remove as much brine as possible, then add it to the pot, along with the salt and tamari. Add the balsamic vinegar if you want more of a "wine" flavor, or leave it out. (You can also add this at the end, if you'd rather taste it without the vinegar, first.)
- Once the soup is boiling, lower the heat and cover. Simmer until the potatoes are very tender, about 25 to 30 minutes. Remove the lid and stir in the frozen peas, which will thaw quickly.
ROOT VEGETABLE STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 1 hr 20 minsCategory DinnerCalories 318 per serving
GARLIC LOVERS, THIS SUPER-HEALTHY, HEARTY VEGETABLE STEW ...
From cbc.ca
- Preheat the oven to 350F degrees. Line a large (or 2 medium) baking sheet with parchment paper.
- Toss the sliced & diced root vegetables with 3 tablespoons of olive oil, 1 teaspoon of sea salt, ½ teaspoon cracked black pepper, and chopped thyme. Pour onto the prepared baking sheet, then scatter over the garlic cloves. Roast for 1 hour, turning halfway through, until golden brown.
- Meanwhile, heat a stockpot (or large Dutch oven) over medium-heat and pour in the remaining 3 tablespoons of olive oil. When the oil is hot (but not smoking), add the onion and cook until just softened, 5-6 minutes. Add the tomato paste and cook, stirring often, for 2 minutes, then pour in the tomatoes, stock, oregano, lemon zest, and season with the remaining salt and pepper. Bring to a simmer and cook for 15 minutes.
- Add in the roasted vegetables plus the garlic and the kale leaves, and simmer for 5 minutes. Give the stew a taste and season with an extra hit of salt and pepper as desired.
HEARTY BEEF STEW WITH VEGETABLES, MUSHROOMS AND APPLES
From foodtempel.com
Ratings 1Servings 6Cuisine Bulgarian RecipesCategory Stews
BEEF STEW WITH ROASTED WINTER VEGETABLES - MCCORMICK
From mccormick.com
Cuisine AmericanCategory Soups, Stews, And ChiliServings 6
HEARTY VEGETARIAN STEW - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (6)Total Time 1 hr 40 minsCategory DinnerCalories 231 per serving
VEGETABLE STEW | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.6/5 Total Time 40 minsCategory Dinner,Main CourseCalories 172 per serving
RECIPE CALLS FOR FROZEN VEGETABLES FOR STEW. WHAT BRAND OF ...
From food52.com
RECIPE: FISH STEW WITH VEGETABLES STEP BY ... - HANDY.RECIPES
From handy.recipes
VEGETARIAN DINNER RECIPES FOR SUMMER - MARTHA STEWART
From marthastewart.com
BEEF, PORK AND VEGETABLE STEW RECIPE - FOOD NEWS
From foodnewsnews.com
FEATURED RECIPES | FRESH FRUIT DELIVERED | TREE-RIPE FRUIT CO.
From tree-ripe.com
STEW WITH WILD RICE AND VEGETABLES - HANDY.RECIPES
From handy.recipes
HOT VEGETABLE STEW STOCK IMAGE. IMAGE OF NAPKIN, STEW ...
From dreamstime.com
HOT VEGETABLE STEW STOCK IMAGE. IMAGE OF VEGETARIAN, BROWN ...
From dreamstime.com
HOT VEGETABLE AND FRUIT STEW RECIPES
From tfrecipes.com
10 BEST CANNED VEGETABLES IN 2022 – FOOD PREP LIFE
From foodpreplife.com
VEGETABLES FOR STEW - RECIPE HELPER - PICTSWEET FARMS
From pictsweetfarms.com
MADRAS HOT POT STEW WITH VEGETABLES ... - LATASHA'S KITCHEN
From latashaskitchen.com
HOT DOG VEGETABLE STEW | RECIPES WIKI | FANDOM
From recipes.fandom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love