VEGAN STEW
This rich, thick and savory vegan stew, with big hearty vegetable chunks and the most flavorful gravy, is easy to make and absolutely delicious.
Provided by Ann Otis
Categories Main Dish
Number Of Ingredients 22
Steps:
- In a large heavy pot or dutch oven, heat 6 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Add the onions, carrots and celery to the pot, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
- Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce and reduce the heat to low. Stir in the potatoes and cover the pot.
- Make the roux: In a measuring cup, heat the broth in the microwave until it's hot. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux starts to darken, about 4-5 minutes. Gradually add the hot broth while whisking. Add the vinegar, molasses paprika and a dash of tabasco and whisk until smooth. Stir the roux into the stew.
- Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If you feel the liquid is evaporating too quickly, you can cover it for a while. Season to taste with salt and pepper. Serve with mashed potatoes or crusty bread and sprinkle with parsley.
Nutrition Facts : Calories 367 kcal, Carbohydrate 40 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, Sodium 349 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
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
SPEEDY VEGGIE STEW
You can probably make this recipe faster than I can post it! All ingredients and amounts are changable, though these listed work well for me; feel free to experiment! This is perfect to be made over a fire or portable stove when camping.
Provided by White Rose Child
Categories Stew
Time 13m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients of choice in a small pot. Bring to a boil, reduce heat and simmer 10 minutes or longer.
- Adjust flavors and serve.
Nutrition Facts : Calories 124.2, Fat 0.6, SaturatedFat 0.1, Sodium 343.1, Carbohydrate 24.1, Fiber 8.6, Protein 7.5
SPEEDY MEATBALL STEW
Serve beef meatballs in a tomato casserole with garlic and rosemary and eat with pasta or crusty bread
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 20m
Yield Makes 4 lunches
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
- Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.68 milligram of sodium
MOROCCAN VEGETABLE STEW
This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils
Provided by Justine Pattison
Time 1h5m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
- Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
- Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.
Nutrition Facts : Calories 482 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
ROTISSERIE CHICKEN & VEGGIE STEW
This stew is my own creation and absolutely fabulous w/honey cornbread or potato rolls. It's easy and inexpensive. Go to your local deli, grab an already cooked whole rotisserie chicken, some veggies, brown rice & broth and call it a night! This stew can also be made in the crockpot!
Provided by Tallie in Pacific NW
Categories Vegetable
Time 2h15m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- separate chicken from the bone, disarding the skin and bones, retaining only the white meat. add remaining ingredients and bring to a boil. simmer for 2 hrs, or crockpot it. add cornstarch and water for thickening as needed.
Nutrition Facts : Calories 794.1, Fat 30.7, SaturatedFat 8.7, Cholesterol 115, Sodium 1422.6, Carbohydrate 97.1, Fiber 24.5, Sugar 4.7, Protein 46.4
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