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RECIPE: (Almost) Vegetarian Spicy Vegetable Stew!

I never liked soup. Frankly, if you ask me, I’ll probably tell you I hate soup. There is nothing satisfactory about drinking a meal to me. Unless that meal happens to be a very large cotton candy milkshake from Stewart’s Shops. However, last year when I began my cooking adventure with Plated, I started making various stews and chilis, and I loved them. So I may just be in soup denial. One thing I really like about making chilis and stews – they’re so very flexible! This recipe came about from having a stockpile of vegetables left over from the farmer’s market. My pantry is still stocked with garlic, onions, shallots,  and potatoes as we speak.

I love making this early in the week, especially now that it’s cold. It’s a warm dish that is great for lunch or dinner the next day. And I like to dress it up with various things – cheese, sour cream, cilantro, sometimes even slices of avocado. It’s versatile and delicious – and just FILLED with vegetables. When I eat it I have this strong feeling of adulthood pride because for once, JUST once, I am EATING THE DAILY RECOMMENDED SERVING OF VEGETABLES. That’s a true accomplishment.

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(Almost) Vegetarian Vegetable Stew!
Print Recipe
This is a really easy, flexible, one pot vegetable stew. It's almost vegetarian because I use a chicken stock, so to make it fully vegetarian just sub in vegetable! It's great with garnished with some cheddar cheese, a dollop of sour cream, and some fresh cilantro.
Servings Prep Time
8 bowls 45 minutes
Cook Time
30-45 minutes
Servings Prep Time
8 bowls 45 minutes
Cook Time
30-45 minutes
(Almost) Vegetarian Vegetable Stew!
Print Recipe
This is a really easy, flexible, one pot vegetable stew. It's almost vegetarian because I use a chicken stock, so to make it fully vegetarian just sub in vegetable! It's great with garnished with some cheddar cheese, a dollop of sour cream, and some fresh cilantro.
Servings Prep Time
8 bowls 45 minutes
Cook Time
30-45 minutes
Servings Prep Time
8 bowls 45 minutes
Cook Time
30-45 minutes
Ingredients
Stew
Spices
Servings: bowls
Instructions
  1. Heat olive oil in dutch oven over medium heat. Add garlic, red onion, shallot, and spices. Cook until fragrant.
  2. Add in tomatoes and 2 cups of stock, cook for a few minutes.
  3. Add all vegetables to the pot. If it needs more liquid, add the last cup of stock. It will cook down. Bring to a boil, then reduce heat to medium-low, cover, and let simmer for 30 minutes. Stir occasionally and check to see if potatoes, or squash are tender.
  4. Serve with cheddar cheese, sour cream, and chopped cilantro. Since this makes a large amount, I usually freeze half and eat the other half for lunches.
Recipe Notes

If you decide to make this, keep in mind the spices can be adjusted to your preference. I don't ever actually measure, I just start dumping them in until it smells good, taste it half way through, and add more if needed. Also note, I don't use any salt, which may not be your preference.

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