Simple Vegetarian Stew Recipes

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HEARTY VEGETABLE STEW RECIPE BY TASTY



Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

HEARTY VEGETABLE STEW



Hearty Vegetable Stew image

This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!

Provided by Whisper

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 1/2 cups sliced onions
2 garlic cloves, minced
1 cup carrot, cut into 1-inch-thick slices
1 cup celery, cut into 1-inch-thick slices
4 cups mushrooms, cut into quarters
3 medium potatoes, unpeeled, cut into 1-inch chunks
1 (1 lb) can tomatoes, undrained, coarsely chopped
2 cups cooked kidney beans (12 ounces)
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried thyme
1 bay leaf
salt and pepper
3 tablespoons flour
1/4 cup water
1/4 cup red wine

Steps:

  • Heat oil in a large, heavy saucepan over medium heat.
  • Add onions, garlic, carrots, celery, and mushrooms.
  • Cook 10 minutes, stirring frequently.
  • Add small amounts of water, if necessary, to prevent sticking.
  • Add remaining ingredients, except flour, 1/4 cup water, and wine.
  • Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
  • Stir occasionally while cooking.
  • In a small bowl, gradually stir flour into 1/4 cup water until smooth.
  • Add to stew, along with wine.
  • Cook, stirring, 5 more minutes.
  • Remove and discard bay leaf before serving.

VEGETARIAN STEW



Vegetarian Stew image

This ingredient-dense vegetarian stew is hearty, filling, and can be eaten on its own. It's easy to make, freezes very well, and tastes even better the next day.

Provided by natalie

Categories     Vegetarian Stew

Time 1h45m

Yield 8

Number Of Ingredients 18

4 tablespoons olive oil, or as needed
2 medium carrots, sliced
1 medium onion, chopped
1 stalk celery, sliced
4 large cloves garlic, diced
1 bay leaf
1 tablespoon ground coriander
2 teaspoons mild curry powder
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
6 cups water
2 cups dry lentils, rinsed
1 (15 ounce) can tomato sauce
8 medium (blank)s baby Yukon Gold potatoes, halved
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 tablespoon natural peanut butter, or to taste

Steps:

  • Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
  • Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
  • Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.9 g, Fat 9.1 g, Fiber 22.7 g, Protein 20.1 g, SaturatedFat 1.2 g, Sodium 537 mg, Sugar 6.4 g

CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS



Chicken and Summer Vegetable Stew with Couscous image

This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

3 cloves garlic, smashed
2 large rainbow carrots, peeled and cut into 1-inch chunks
1 medium yellow onion, cut into 6 wedges, root end kept intact
1 cinnamon stick, snapped in half
1/3 cup golden raisins
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon sugar
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken thighs, such as Do Good Boneless Skinless Chicken Thighs, cut into bite-size pieces
One 15 1/2-ounce can chickpeas, rinsed and drained
12 ounces assorted color cherry tomatoes
1 large zucchini, quartered lengthwise and cut into 1-inch chunks
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups couscous
1/2 cup cilantro leaves, roughly chopped
1/2 cup parsley leaves, roughly chopped
1/4 cup sliced almonds
1/4 cup salted shelled pistachios, crushed
1/4 cup golden raisins
Harissa and plain yogurt, for serving

Steps:

  • For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
  • For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
  • For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
  • To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

SIMPLE VEGETARIAN STEW



Simple Vegetarian Stew image

An easy & quick non-meat supper that cooks in one pot. I created this recipe during a period of time when my husband became a vegetarian for health reasons. It was a constant struggle to find filling meals that didn't require tons of ingredients I didn't have on hand.

Provided by NancysFancies

Categories     Stew

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 small onion, chopped
2 garlic cloves, chopped
4 fresh carrots, peeled & sliced
1 (15 1/2 ounce) can white beans
1 (14 1/2 ounce) can vegetable broth
1 (14 1/2 ounce) can Italian stewed tomatoes

Steps:

  • Saute onion and garlic in a coating of olive oil; add the carrots and continue cooking until they are softened. Add the beans, broth, and tomatoes (breaking them up into smaller pieces in the pan). Cook on medium heat until liquid cooks down to your desired thickness, about 20-25 minutes. Season with freshly ground pepper. Serve with rice.
  • Note: try to buy the carrots with the tops still on--forget the ones in the bags. The flavor difference is significant.

Nutrition Facts : Calories 388.7, Fat 1.4, SaturatedFat 0.3, Sodium 566.2, Carbohydrate 79.3, Fiber 17.2, Sugar 17.1, Protein 19.7

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