I Promise You This Will Be The Best Vegetable Stew Recipe You Will Ever Try
This winter quarantine season I have found myself turning to a lot of comfort food. One of the meals I have enjoyed making over and over again is this vegetable vegan stew. I have tried many variations of this recipe and have truly loved them all. Vegan and vegetable stew recipes are the absolute best thing to make because one cooking session feeds many mouths, or your mouth multiple times. I can make a large pot of hearty stew and have dinner prepared for the rest of the week. If you have a family to cook for unlike me, this simple recipe will feed the entire family leaving you all satiated and ready to get cozy by the fire. Another great thing about this vegan stew recipe is that all of the ingredients are affordable and easily accessible. If you are missing an ingredient or two on the list, there are many substitutions that can be made without tarnishing the outcome of the meal. Recipes for vegetable stew are extremely versatile, so feel free to follow this recipe with a grain of salt. I won’t be upset if you make a few changes because you prefer cauliflower to broccoli or sweet potatoes over Yukon gold. If you are a rookie and have never followed any tasty stew recipes before, then know that by following this recipe verbatim you will have no regrets. Okay, I don’t know about you but I am ready to get cooking.
Vegan Vegetable Stew Recipe
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 1 whole yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 whole potatoes, chopped into small chunks
- 2 cups broccoli, small pieces
- 1 whole red bell pepper, thinly sliced
- 1 cup quinoa, uncooked
- 3 cups vegetable broth
- 3 cups water, more if needed
- Salt to taste
- Pepper to taste
- 2 tbsp oregano
- 1 tbsp sage
- 1 tbsp garlic powder
- Begin by heating your olive oil in a large pot or dutch oven. Once warm, add your onions and minced garlic. You will cook these until your onions begin to become translucent. Following this, add in your tomato paste, carrots, and celery. Cook these on their own for around two to three minutes.
- Add in your small chunks of potato, all of your seasonings, and your dry quinoa. Allow this to cook up until your spices are evenly dispersed throughout the pot and become very fragrant.
- Following this, add in your vegetable broth, water, broccoli, and red peppers. Cover your pot or dutch oven with a lid and allow this to cook for 45 minutes – 1 hour on medium to low heat.
- Make sure to check in on your vegan vegetable stew recipe every five to ten minutes and give it a good stir. If you are noticing there seems to be a lack of liquid, continue to add in water until it has reached your desired consistency.
- You will know your recipe for vegetable stew is ready when your potatoes are extremely tender and your quinoa has fully cooked.
- The final step of this recipe vegetable stew edition, is to serve it up, let it cool, and enjoy with a smile on your face.
Bonus: Fresh Bread Recipe
Homemade veg stew recipes go perfectly when paired with homemade bread. I know what you’re thinking, I have already made the stew and now I have to make the bread? No, making homemade bread is not necessary, though it does taste amazing. I am going to link you to the recipe I follow that has guaranteed results. This bread by The Simple Veganista is simple yet amazing. I highly recommend giving this recipe a try.
Scoop Your Soup
Let’s talk a little bit about how to scoop your soup. This vegetable stew vegan recipe will look a thousand times more appetizing if served up in the proper way. I know, I know, food doesn’t have to look pretty to taste good. Though, if you have picky eaters you are serving this stew to, you will probably find more success if the soup looks beautiful. So, here are some simple ways to glam this stew up. The first step is to use beautiful dishes. For soups and stews, I love to use a large and deep bowl. There is something so comforting about holding a warm bowl of homemade stew in your lap as you watch the snowfall outside or sit by the fire. Next, a big spoon is key. The bigger the spoon, the larger the bites. With this stew, you are going to want to take large bites because the flavor is simply that good. Another thing to think about is different ways to garnish your vegan stew. I love topping my soups and stews with nuts, seeds, and fresh herbs. Try sprinkling some pumpkin seeds and fresh basil on top of this stew to add to its external appearance. Finally, pair it with a large and fresh piece of bread. Something with a hard crust and soft inside works best. And there you have it, a beautiful and delicious meal to serve for either just yourself or your family and friends as well. I hope this stew will help you stay safe and warm this quarantined winter season.
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