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–+ servings
Quick Vegetarian Stew

Cozy Quick Vegetarian Stew for Soul-Warming Comfort

This Quick Vegetarian Stew is a hearty, comforting dish that's rich in flavor and customizable, making it perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Perfect for sautéing; adds richness.
  • 1 medium Onion Chopped; yellow or white onions work.
  • 1 stalk Celery Chopped; aromatic.
  • 2 medium Carrots Chopped; brings sweetness.
For the Main Components
  • 8 ounces Chestnut Mushrooms Chopped; introduces umami.
  • 3 cloves Garlic Minced; fresh is preferred.
  • 1 tablespoon Fresh Rosemary
  • 1 tablespoon Fresh Thyme
  • 4 ounces Tomato Puree Adds depth.
For Enhancing Flavor
  • 2 tablespoons Soy Sauce Enhances umami notes.
  • 1 teaspoon Henderson's Relish/Vegan Worcestershire Sauce Adds complexity.
  • 2 tablespoons Flour Thickens the stew.
  • 1 cup Red Wine Deglazes the pan.
For Extra Vegetables
  • 1 cup Parsnips Chopped; provides sweetness.
  • 1 cup Swede Chopped; unique flavor.
  • 4 cups Vegetable Stock The foundation of your stew.
  • 2 Bay Leaves Infuse depth.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over low heat for about 1 minute.
  2. Add 1 chopped onion and 1 chopped celery stalk with a pinch of salt. Cook for about 10 minutes.
  3. Introduce 2 chopped carrots and cook for an additional 10 minutes on low heat.
  4. Increase heat to medium and add 8 ounces of chopped chestnut mushrooms. Sauté for about 5 minutes.
  5. Mix in 3 minced garlic cloves along with 1 tablespoon each of fresh rosemary and thyme. Cook for about 1 minute.
  6. Pour in 4 ounces of tomato puree, 2 tablespoons of soy sauce, and 1 teaspoon of Henderson's relish. Cook for 2 minutes.
  7. Sprinkle in 2 tablespoons of flour, stirring until absorbed. Then, pour in 1 cup of red wine.
  8. Stir in 1 cup each of chopped parsnips and swede, then add 4 cups of vegetable stock.
  9. Toss in 2 bay leaves and reduce heat to low, allowing the stew to simmer uncovered for 45-50 minutes.
  10. Taste and adjust seasoning, then remove bay leaves and serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 38gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Embrace the comforting simplicity of this Quick Vegetarian Stew and make it your own with whatever vegetables you have on hand.

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