Vegan Hearty Vegetable Stew
This hearty vegetable stew is packed with nutritious ingredients and bursting with flavor, making it the perfect dish for a cozy dinner.
Discover the comforting flavors of this Vegan Hearty Vegetable Stew, perfect for those chilly evenings.
Made with wholesome, whole-food, plant-based ingredients, this stew is not only delicious but also nourishing.
Explore the simplicity of vegan cooking with this easy-to-follow recipe from vegancooking.recipes, and treat yourself and your loved ones to a warm, hearty meal.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to use any seasonal vegetables you have on hand. You can substitute the lentils with chickpeas or omit them altogether for a lighter stew.
Tips & Notes
- •For extra depth of flavor, add a tablespoon of soy sauce or tamari.
- •If you prefer a thicker stew, mash some of the potatoes against the side of the pot.
Recipe Variations
- •Add a cup of kale or spinach for added greens.
- •For a spicy kick, add a teaspoon of red pepper flakes.
Storage & Freezing
Store leftover stew in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely and transfer to freezer-safe containers. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I make this stew in advance?
Yes, this stew can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
What can I serve with this stew?
This stew pairs wonderfully with crusty whole-grain bread or over a bed of cooked quinoa or brown rice for a complete meal.
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This hearty vegetable stew is packed with nutritious ingredients and bursting with flavor, making it the perfect dish for a cozy dinner.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat.
- 2
Add the chopped onion and sauté for about 5 minutes until translucent.
- 3
Stir in the sliced carrots and chopped celery, cooking for another 5 minutes.
- 4
Add the minced garlic and cook for an additional minute until fragrant.
- 5
Mix in the cubed potatoes, chopped zucchini, and green beans.
- 6
Pour in the diced tomatoes and vegetable broth, stirring to combine.
- 7
Add the bay leaves, thyme, black pepper, and salt.
- 8
If using, add the lentils now.
- 9
Bring the mixture to a boil, then reduce the heat to low and cover.
- 10
Simmer for about 30 minutes, or until the vegetables are tender.
- 11
Remove the bay leaves before serving.
- 12
Garnish with fresh parsley and serve hot.
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