Name: Quick Vegetarian Stew
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 1 medium brown onion, coarsely chopped; 2 celery stalks, coarsely chopped; 3 medium carrots, peeled and sliced (halve the slices if large); 350g button chestnut mushrooms, leave small ones whole and half larger ones; 3/4 tablespoon fresh rosemary, chopped; 1/2 tablespoon fresh thyme leaves; 2 garlic cloves, finely minced or pressed; 1 heaping tablespoon tomato paste; 1 tablespoon soy sauce; 1 teaspoon henderson's relish or vegan worcestershire sauce; 35g plain flour; 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 (adjust as needed); 1/2 teaspoon freshly ground black pepper

Quick Vegetarian Stew

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If you’re craving a warm, comforting meal that can be prepared in no time, this Quick Vegetarian Stew is your answer! In just about 70 minutes, you’ll have a hearty one-pot dish brimming with vibrant vegetables and rich flavors. Perfect for busy weeknights or casual gatherings, this stew is not only family-friendly but also incredibly versatile—you can easily customize it to suit your taste preferences. Let the enticing aroma fill your home as this delightful stew simmers on the stove. It’s the perfect way to bring everyone together around the dinner table.

Author: Marigold
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 4
Category: Dinner
Method: Stovetop
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 (halve the slices if large)
350g button chestnut mushrooms, leave small ones whole and half larger ones
3/4 tablespoon fresh rosemary, chopped
1/2 tablespoon fresh thyme leaves
2 garlic cloves, finely minced or pressed
1 heaping tablespoon tomato paste
1 tablespoon soy sauce
1 teaspoon henderson's relish or vegan worcestershire sauce
35g plain flour
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 (adjust as needed)
1/2 teaspoon freshly ground black pepper

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots; sauté until softened (about 5 minutes).
Stir in mushrooms, rosemary, thyme, and garlic. Cook until mushrooms are tender (5-7 minutes).
Mix in tomato paste, soy sauce, and Henderson's relish; combine well.
Sprinkle flour over the mixture while stirring continuously for 1 minute.
Add apple vinegar, vegetable stock, parsnips, swede, bay leaves, salt, and pepper. Bring to a boil then reduce heat; simmer for 45 minutes until veggies are tender.
Taste and adjust seasoning as needed before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 6g
Sodium: 660mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

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