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Vegetarian Stew

Hearty Vegetarian Stew: Your Ultimate Comfort Food Fix

This Hearty Vegetarian Stew is a perfect comforting dish packed with vibrant root vegetables and savory mushrooms, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to use any neutral oil for a lighter option.
  • 1 medium Onion Shallots can make a great substitute.
  • 2 stalks Celery Leeks can provide a lovely aromatic note.
  • 2 medium Carrots Try parsnips for an earthier profile.
  • 200 grams Chestnut Mushrooms Button or cremini mushrooms make excellent alternatives.
Herbs & Seasoning
  • 3 cloves Garlic Fresh cloves are best, but garlic powder works too.
  • 1 teaspoon Rosemary Thyme or Italian seasoning can add a different kick.
  • 1 teaspoon Thyme Replace with dried herbs if fresh is out of reach.
  • 150 grams Tomato Puree Crushed tomatoes can work in a similar way.
  • 2 tablespoons Soy Sauce Swap with tamari for a gluten-free option.
  • Salt Adjust to suit your dietary needs.
  • Black Pepper Adjust to suit your dietary needs.
For Thickening & Enrichment
  • 1 tablespoon Flour Use gluten-free flour if needed.
  • 150 ml Red Wine Use vegetable broth instead for a non-alcoholic option.
  • 750 ml Vegetable Stock Opt for homemade or low-sodium versions.
  • 2 Bay Leaves Remember to remove them before serving.
Vegetable Stars
  • 2 medium Parsnips You can add more carrots if you prefer.
  • 1 medium Swede (Rutabaga) Turnips can serve as a suitable substitute.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Hearty Quick Vegetarian Stew
  1. In a large pot, heat 2 tablespoons of olive oil over low heat for about 2 minutes until it shimmers slightly.
  2. Add one chopped onion and two chopped celery stalks with a pinch of salt. Sauté for about 10 minutes until the onion is soft and translucent.
  3. Next, add in 2 chopped carrots and stir well. Increase the heat to medium-low and continue to cook for another 10 minutes.
  4. Once the carrots are tender, increase the heat to medium and add 200 grams of chopped chestnut mushrooms. Cook for about 5 minutes, stirring frequently.
  5. Stir in 3 minced garlic cloves, 1 teaspoon of rosemary, and 1 teaspoon of thyme. Cook for about 1 minute until fragrant.
  6. Incorporate 150 grams of tomato puree and 1 tablespoon of flour. Stir continuously for about 2-3 minutes until the flour is absorbed.
  7. Pour in 150 ml of red wine while stirring and allow it to bubble for about 2 minutes.
  8. Introduce 2 chopped parsnips, 1 chopped swede, and 750 ml of vegetable stock. Season with salt and pepper, and stir.
  9. Add 2 bay leaves and reduce the heat to low. Simmer uncovered for 45-50 minutes, stirring occasionally.
  10. Check seasoning and adjust salt and pepper if needed. Remove bay leaves before serving. Ladle into bowls and serve warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Perfect for sharing with loved ones or savoring on a cozy evening! Refrigerate for up to 4 days or freeze for 3 months.

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