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Quick Vegetarian Stew Recipe

Quick Vegetarian Stew Recipe
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★★★★★

5.3 from 28 reviews

This Quick Vegetarian Stew is a hearty and flavorful dish full of wholesome root vegetables, mushrooms, and aromatic herbs. Perfect for a cozy meal, it combines sautéed onions, celery, carrots, parsnips, and swede with a rich tomato and red wine base, simmered to perfection in a savory vegetable broth. This stew is vegan, gluten-free friendly (with a suitable flour substitution), and packed with nutrients and comforting flavors that satisfy.

Ingredients

Scale

Vegetables

  • 1 medium brown onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 medium carrots, peeled and sliced (halved if large)
  • 350g button or chestnut mushrooms (4½ cups), small ones whole, larger ones halved
  • 2 medium parsnips, peeled and uniformly sliced
  • 250g swede (1 ¾ cups), peeled and chopped into chunks

Herbs and Aromatics

  • 3/4 tablespoon fresh rosemary, chopped
  • 1/2 tablespoon fresh thyme leaves
  • 2 garlic cloves, finely minced or pressed
  • 2 dried bay leaves

Liquids and Sauces

  • 1 heaping tablespoon tomato paste
  • 1 tablespoon light soy sauce
  • 1 teaspoon Henderson’s relish or vegan Worcestershire sauce
  • 160 ml red wine (preferably Malbec)
  • 800 ml vegetable stock (3 ⅓ cups, made with vegan bouillon)

Other

  • 2 tablespoons olive oil
  • 35g plain flour (1/3 cup)
  • 1/2 teaspoon sea salt (adjust as needed)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Sauté the Onions, Celery, and Carrots: Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over low heat. Add the chopped onion and celery with a pinch of sea salt. Cook for 10 minutes until softened, then add the carrots and continue cooking for another 10 minutes, stirring often to avoid burning.
  2. Add and Cook the Mushrooms and Aromatics: Turn heat to medium and add mushrooms. Cook for about 5 minutes until they release their juices. Add the garlic, rosemary, and thyme. Stir well and cook for another minute until fragrant.
  3. Incorporate the Flavor Base: Add tomato paste, soy sauce, and Henderson’s relish or vegan Worcestershire sauce. Stir to combine and cook for one minute to blend flavors.
  4. Thicken the Mixture: Sprinkle in the flour and stir until fully absorbed. Pour in the red wine, stirring to create a thick sauce that coats the vegetables.
  5. Add Root Vegetables and Stock: Add parsnips and swede, stir to combine. Pour in vegetable stock, stir, then add remaining salt, pepper, and bay leaves. Lower heat to simmer gently uncovered for 45-50 minutes. Stir occasionally to prevent sticking.
  6. Final Adjustments and Serve: After 30 minutes, check seasoning and adjust salt and pepper as needed. The stew is ready when the sauce has thickened and vegetables are tender. Remove bay leaves before serving. Enjoy your comforting vegetarian stew.

Notes

  • To make this stew gluten-free, substitute plain flour with a gluten-free flour blend.
  • Use low-sodium soy sauce to reduce salt content if preferred.
  • You can add other root vegetables like potatoes or turnips for variation.
  • This stew pairs well with crusty bread or over mashed potatoes or rice.
  • Leftovers keep well refrigerated for up to 3 days and taste even better the next day.

Nutrition

Keywords: vegetarian stew, vegan stew, quick stew, mushroom stew, root vegetable stew, healthy stew, one-pot meal

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