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–+ servings
Vegetarian Stew

Hearty Vegetarian Stew Packed with Flavorful Surprises

This Vegetarian Stew is a comforting dish, packed with earthy mushrooms and vibrant vegetables, ideal for meal prep.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil can replace with another cooking oil
  • 1 medium Onion can use shallots for a milder taste
  • 2 stalks Celery leeks are a good substitute
  • 2 medium Carrots parsnips can be used instead
Hearty Part
  • 8 ounces Chestnut Mushrooms substitute with cremini or portobello
  • 3 cloves Garlic fresh preferred
  • 1 teaspoon Rosemary thyme or oregano can be used
  • 1 teaspoon Thyme Italian seasoning can be an alternative
Flavor and Thickness
  • 3 tablespoons Tomato Puree canned tomatoes can be a substitute
  • 2 tablespoons Soy Sauce use tamari for gluten-free
  • 2 tablespoons Flour whole wheat flour is a good alternative
Final Touches
  • 1 cup Red Wine vegetable broth can be used for non-alcoholic version
  • 1 cup Parsnips can use carrots instead
  • 1 cup Swede substitute with carrots if needed
  • 4 cups Vegetable Stock homemade stock amplifies flavor
  • 2 leaves Bay Leaves optional

Equipment

  • large stockpot

Method
 

Steps
  1. Heat the Base: Begin by heating olive oil in a large stockpot over low heat for about 2 minutes until shimmering.
  2. Sauté Aromatics: Add chopped onion and celery, along with a pinch of salt. Sauté for 10 minutes until softened.
  3. Add Sweetness and Color: Incorporate chopped carrots and cook for an additional 10 minutes, stirring frequently.
  4. Introduce the Mushrooms: Increase heat and add chestnut mushrooms. Sauté for about 5 minutes.
  5. Infuse with Herbs: Stir in minced garlic, rosemary, and thyme. Sauté for 1 minute until fragrant.
  6. Blend in Tomato and Seasoning: Add tomato puree, soy sauce, and flour. Cook for 1 additional minute.
  7. Pour in Red Wine: Incorporate red wine and let simmer for about 2 minutes to reduce alcohol.
  8. Add Remaining Vegetables: Introduce diced parsnips and swede, stirring to combine.
  9. Simmer the Stew: Pour in vegetable stock and season with salt, pepper, and bay leaves. Simmer for 45-50 minutes.
  10. Final Touches Before Serving: Taste and adjust seasoning. Remove bay leaves and serve with warm bread.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 450IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

This stew is a canvas for culinary creativity! Adjust seasoning and ingredients as you prefer.

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