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
LOW-FAT BURGUNDY BEEF & VEGETABLE STEW
Make and share this Low-Fat Burgundy Beef & Vegetable Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from beef, cut into 1-inch pieces.
- In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
- Pour off drippings.
- Season with thyme, salt and pepper.
- Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
- Cover tightly and simmer 1 1/2 hours.
- Add carrots and onions.
- Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
- Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
- Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.
Nutrition Facts : Calories 280.1, Fat 6, SaturatedFat 1.5, Cholesterol 66.9, Sodium 591.5, Carbohydrate 22.4, Fiber 6.1, Sugar 9.2, Protein 29.8
BAJA VEGETABLE STEW
Make and share this Baja Vegetable Stew recipe from Food.com.
Provided by Roosie
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a skillet, roast chilies for 20-30 seconds over high heat.
- Remove from heat and let cool.
- In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
- Add garlic and cumin and cook, stirring constantly for about 30 seconds.
- Add tomatoes, broth and chilies.
- Reduce heat and simmer for 30 minutes, stirring occasionally.
- In batches in a blender or with a stick blender, puree the soup.
- Pour through a fine sieve, cheesecloth or food mill, if desired.
- In a skillet, heat 2 tsp olive oil over medium-high heat.
- Add bell peppers, zucchini and corn.
- Season with salt and pepper and cook until tender- about 4 minutes.
- Add to broth mixture with the black beans and kidney beans.
- Simmer for 1-2 minutes, until vegetables are tender.
- Stir in the vingegar and garnish with cilantro, lime wedges and avacado.
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