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–+ servings
Quick Vegetarian Stew

Hearty Quick Vegetarian Stew for Ultimate Comfort Cooking

Enjoy a comforting Quick Vegetarian Stew that is nutritious, customizable, and ready in under an hour.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil
  • 1 piece Onion Yellow onions are ideal
  • 2 stalks Celery Can substitute with carrots
  • 2 pieces Carrots Any type works, rainbow carrots are visually stunning
  • 8 ounces Chestnut Mushrooms White button or cremini can be used
  • 3 cloves Garlic Use fresh garlic
For Flavor
  • 1 teaspoon Rosemary Fresh or dried
  • 1 teaspoon Thyme Opt for dried if fresh isn’t available
  • 2 tablespoons Tomato Puree Crushed tomatoes can be substituted
  • 2 tablespoons Soy Sauce Use tamari for gluten-free
For Thickness
  • 1 tablespoon Flour Gluten-free flour is an alternative
For the Liquid
  • 1 cup Red Wine Skip or swap with vegetable broth
  • 4 cups Vegetable Stock Recommended for vegetarian theme
For Seasoning
  • 2 pieces Bay Leaves Remove before serving
  • Salt and Black Pepper Adjust according to preference
For Added Sweetness
  • 1 cup Parsnips Can replace with potatoes
  • 1 cup Swede Can replace with turnips

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over low heat. Add one finely chopped onion and two diced celery stalks with a pinch of salt. Sauté for about 10 minutes until onions are translucent.
  2. Stir in two diced carrots and cook on low for another 10 minutes until they soften and slightly caramelize.
  3. Increase heat to medium, add 8 ounces of sliced chestnut mushrooms and sauté for about 5 minutes until they release juices and brown lightly.
  4. Stir in 3 minced garlic cloves, 1 teaspoon of fresh rosemary, and 1 teaspoon of thyme, cooking for another minute.
  5. Mix in 2 tablespoons of tomato puree and 2 tablespoons of soy sauce, then sprinkle in 1 tablespoon of flour and cook for about 2 minutes.
  6. Pour in 1 cup of red wine, deglaze the pot, and allow to simmer for about 3 minutes.
  7. Fold in 1 cup of diced parsnips and 1 cup of swede into the pot, then pour in 4 cups of vegetable stock.
  8. Season with 2 bay leaves, salt, and black pepper. Simmer uncovered on low heat for 45-50 minutes.
  9. Taste and adjust seasoning, remove bay leaves before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Consider freezing in individual servings for easy meal solutions. Always taste before serving for the best flavor.

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