Name: Quick Vegetarian Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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; 160 ml 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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Indulge in a bowl of comfort with this Quick Vegetarian Stew, the perfect solution for busy weeknights when you crave a satisfying meal without the fuss. This hearty stew is brimming with vibrant vegetables like carrots, mushrooms, and parsnips, all simmered together in a rich vegetable stock that fills your home with inviting aromas. Easy to prepare and family-friendly, it’s a great way to sneak in those nutrients while ensuring everyone returns for seconds. Not only is this dish nutritious and wholesome, but it can also be made ahead of time, offering flexibility for meal prep. Enjoy a warm hug in a bowl that brings joy to your dinner table!

Author: Joelle
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4
Category: Dinner
Method: Simmering
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
160 ml 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, celery, and carrots for 5-7 minutes until softened.
Add mushrooms along with rosemary and thyme; cook for an additional 5 minutes.
Stir in minced garlic and tomato paste; cook for one more minute.
Sprinkle flour while stirring, then add soy sauce and apple vinegar; mix well.
Pour in vegetable stock, add parsnips, swede, bay leaves, salt, and pepper. Bring to a boil then reduce heat to low and simmer for 45 minutes until vegetables are tender.
Taste before serving; adjust seasoning as needed.

Nutrition

Serving Size: 1 cup (250g)
Calories: 220
Sugar: 6g
Sodium: 580mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

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