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 the carrots are large); 350g button chestnut mushrooms (4½ cups) (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 (used light soy sauce); 1 teaspoon henderson's relish or vegan worcestershire sauce; 35g plain flour (1/3 cup); 160 ml red wine (1 glass, chose malbec); 2 medium parsnips, peeled and uniformly sliced; 250g swede (1 ¾ cups), peeled and chopped into chunks; 800 ml vegetable stock (3 ⅓ cups, made with vegan bouillon); 2 dried bay leaves; 1/2 teaspoon sea salt (adjust as needed); 1/2 teaspoon freshly ground black pepper

Description

Experience the comfort of a hearty, meat-free meal with this Quick Vegetarian Stew. Perfect for busy weeknights or cozy gatherings, this dish combines a rich variety of vegetables with aromatic herbs, delivering a nutritious and satisfying dinner that everyone will love. In just 15 minutes of prep time, you can create a flavorful stew that warms both body and soul. Serve it on its own or alongside crusty bread or fluffy rice for an extra delightful experience. Plus, it’s great for meal prep—make a big batch and enjoy delicious leftovers throughout the week!

Ingredients

Scale

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 the carrots are large)
350g button chestnut mushrooms (4½ cups) (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 (used light soy sauce)
1 teaspoon henderson's relish or vegan worcestershire sauce
35g plain flour (1/3 cup)
160 ml red wine (1 glass, chose malbec)
2 medium parsnips, peeled and uniformly sliced
250g swede (1 ¾ cups), peeled and chopped into chunks
800 ml vegetable stock (3 ⅓ cups, made with vegan bouillon)
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. Sauté chopped onion until translucent.
Add celery, carrots, and mushrooms; cook for about 5 minutes until slightly soft.
Stir in rosemary, thyme, and minced garlic; cook for 1 minute until fragrant.
Mix in tomato paste, soy sauce, and henderson's relish; combine well.
Sprinkle flour while stirring continuously to thicken the stew.
Slowly pour in red wine followed by vegetable stock. Bring to a boil then reduce heat.
Add parsnips, swede, bay leaves, salt, and pepper; cover and simmer for about 45 minutes until vegetables are tender.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (250g)
Calories: 205
Sugar: 5g
Sodium: 410mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg