Hearty Vegetable Stew for Everyone
Servings: 4 portions
Print RecipeThis hearty vegetable stew is chock full of different veggies, simmered together until the flavors will develop in perfect harmony. Ready in just under 30 minutes, this “speedy” stew is naturally thickened by using lots of vegetables which blend together into a rich vegan stew. Serve it piping hot with your favorite extras!
Equipment
- Skillet
Ingredients
- 50 g Enoki mushrooms
- 200 g frozen green peas
- max 100 g frozen green beans
- 100 g frozen broccoli
- 1 yellow bell pepper
- 1/2 kapia red pepper
- 4 shallots (slices)
- 5 cm leeks (slices)
- 1 small apple (seedless)
- 2 carrots (sliced)
- 1/2 medium parsnip (sliced)
- 1-2 bay leaves
- 2 cloves garlic (chopped)
- 2 slices ginger (chopped)
- 1 tsp Himalayan salt
- 1 tbsp extra virgin coconut oil
- max 200 g tomato puree (or passata)
- water (as needed)
Instructions
- Prepare all the vegetables as indicated in parenthesis - peel, slice or chop everything, except for the frozen veggies. If you’re using fresh green peas, green beans and/pr broccoli, prepare those as well.
- Add everything into the skillet except for the tomato puree, salt and spices. Also add a bit of water but not too much (you’ll add more water later, as it evaporates).
- Cook over medium heat, making sure to add more water as it evaporates. Use a spatula to stir from time to time, making sure that the vegetables won’t stick to the skillet. Cook until vegetables become tender (test them using a fork).
- Once the vegetables are cooked, it’s time to add salt, spices, and tomato puree. Use a spatula again to incorporate these into the stew.
- Bring to a simmer and cook until almost all the water from the skillet has evaporated and a thick sauce has formed. Don’t forget to taste and make sure you like how the stew tastes (season again if needed).
- Once vegetables are cooked, the stew is thick and it tastes as you want it, set aside to cool down for a few minutes.
- That’s it! Enjoy this vegetable stew on its own or with different extras.
Notes
In case you don’t have access to Enoki mushrooms, feel free to use other type of mushrooms found in your area.
Instead of tomato puree, you can also use tomato passata or even a few teaspoons of concentrated tomato paste and a bit of water.
This recipe is quite forgiving in terms of ingredients so it’s not mandatory to use exact quantities. My advice is to use the best ingredients that you can and to concentrate on obtaining the texture and taste that you’d enjoy.