Print

Quick Vegetarian Stew Recipe

Quick Vegetarian Stew Recipe
Print Recipe

★★★★★

5.1 from 17 reviews

This Quick Vegetarian Stew is a hearty and comforting dish packed with flavorful root vegetables, mushrooms, and aromatic herbs. Perfect for a wholesome weeknight meal, it combines tender carrots, celery, parsnips, and swede in a rich, savory red wine and vegetable broth, thickened to a velvety finish. Enhanced with rosemary, thyme, garlic, and a hint of tomato paste, this stew is not only delicious but also easy to prepare.

Ingredients

Scale

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 1 medium brown onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 medium carrots, peeled and sliced (halve the slices if large)
  • 350g button chestnut mushrooms (4½ cups), small ones whole, large ones halved
  • 3/4 tablespoon fresh rosemary, chopped
  • 1/2 tablespoon fresh thyme leaves
  • 2 garlic cloves, finely minced or pressed

Flavor Base and Thickening

  • 1 heaping tablespoon tomato paste
  • 1 tablespoon soy sauce (light soy sauce)
  • 1 teaspoon Henderson’s relish or vegan Worcestershire sauce
  • 35g plain flour (1/3 cup)
  • 160 ml red wine (1 glass, Malbec recommended)

Root Vegetables & Stock

  • 2 medium parsnips, peeled and uniformly sliced
  • 250g swede (1 ¾ cups), peeled and chopped into chunks
  • 800 ml vegetable stock (3 ⅓ cups, prepared with vegan bouillon)
  • 2 dried bay leaves
  • 1/2 teaspoon sea salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Sauté the Onions, Celery, and Carrots: Heat olive oil in a large Dutch oven over low heat. Add chopped onion and celery with a pinch of sea salt. Cook for 10 minutes until softened, then add carrots and cook an additional 10 minutes, stirring often to prevent burning. Meanwhile, prepare other vegetables.
  2. Add and Cook the Mushrooms and Aromatics: Increase heat to medium and add all mushrooms. Cook for 5 minutes, letting them release juices. Add minced garlic, rosemary, and thyme. Stir and cook for 1 more minute until fragrant.
  3. Incorporate the Flavor Base: Add tomato paste, soy sauce, and Henderson’s or vegan Worcestershire sauce. Stir thoroughly and cook for 1 minute to blend flavors.
  4. Thicken the Mixture: Stir in the flour until absorbed. Pour in red wine, mixing well to create a thick sauce base for the stew.
  5. Add Root Vegetables and Stock: Add parsnips and swede, stir to combine. Pour in vegetable stock, add remaining salt, pepper, and bay leaves. Reduce heat to low and let simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking.
  6. Final Adjustments and Serve: After 30 minutes of simmering, taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving. Enjoy your hearty vegetable stew!

Notes

  • Use vegan Worcestershire sauce instead of Henderson’s relish for a gluten-free or vegan option.
  • Adjust salt according to your taste preference and dietary needs.
  • Red wine adds depth but can be substituted with additional vegetable stock if avoiding alcohol.
  • Ensure the flour is fully mixed in to avoid lumps in the stew.
  • This stew can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: vegetarian stew, quick stew recipe, mushroom stew, root vegetable stew, comforting dinner, easy vegetarian meal

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