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, 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 light 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; 1/2 teaspoon freshly ground black pepper

Quick Vegetarian Stew

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If you’re craving a warm and comforting meal that’s both satisfying and quick to prepare, this Quick Vegetarian Stew is your answer. Perfect for busy weeknights, this hearty dish brings together a medley of fresh vegetables, fragrant herbs, and rich flavors to create a bowl of pure comfort. The aroma wafting through your kitchen as it simmers will make everyone eager to gather around the dinner table. Plus, it’s an excellent option for meal prep, allowing you to enjoy delicious leftovers throughout the week.

Author: Alessia
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4
Category: Main
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, 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 light 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
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 and celery until softened (about 5 minutes).
Add sliced carrots and mushrooms; cook until mushrooms release their juices (5-7 minutes).
Stir in fresh herbs and minced garlic; cook until aromatic (about 1 minute).
Mix in tomato paste, soy sauce, and plain flour; gradually pour in apple vinegar while stirring.
Add vegetable stock, bay leaves, salt, and pepper; bring to a boil then simmer uncovered for 40-45 minutes until vegetables are tender.
Adjust seasoning if needed, remove bay leaves, and serve warm.

Nutrition

Serving Size: 1 serving
Calories: 175
Sugar: 6g
Sodium: 800mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg

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