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5 from 4 votes

Vegetable Stew with Onion, Broccoli, and Cauliflower

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 portions
Print Recipe
This healthy vegetable stew with onion, broccoli, and cauliflower is so easy to make, and perfect for when you need a bowl of something cozy and delicious. It’s totally vegan, gluten-free, and has a special vegetable flavor with a spicy twist.

Equipment

  • Skillet

Ingredients

  • 5 red onions (peeled and chopped rings)
  • a few handful frozen broccoli
  • a few handful frozen cauliflower
  • 1 apple (seedless, cut big)
  • 5-7 cm leeks (chopped)
  • 1 big portobello mushroom (cubed)
  • 1-2 tbsp extra virgin coconut oil
  • 2 bay leaves (cut in 4s)
  • 1 tsp dried thyme
  • 1-2 tsp sweet paprika
  • 3-4 leaves fresh basil
  • 1-2 tsp Himalayan salt

Instructions

  • Start by preparing all the ingredients as indicated in parenthesis.
  • In a medium skillet, add extra virgin coconut oil and bring to medium heat.
  • When coconut oil has melted, add onions and let onions cook until they start to become tender.
  • Use a wooden spatula to stir frequently through the onions while cooking, making sure they won’t stick to the skillet.
  • Lower the heat for a few minutes and continue to cook until the onions are tender.
  • When onions are tender cooked, add all other vegetables and spices (except the salt). Continue to cook using medium heat,
  • Stir from time to time using a spatula, and continue to cook stew using medium heat, until vegetables are almost cooked but not over-cooked.
  • Finish the stew by adding salt and slowly incorporate. Let the stew simmer for a few minutes before removing from heat.
  • DONE! Portion into desired serving sizes, garnish with fresh basil leaves, and enjoy with your favorite extras.

Notes

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 know you’ll enjoy.
For convenience, we are using frozen broccoli and cauliflower for making this stew, but fresh broccoli and cauliflower will work just as good.
Course: Dinner, Lunch
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Vegan, Vegetarian, Whole30
Keywords: apple, basil, bay leaves, broccoli, cauliflower, extra virgin coconut oil, leeks, mushrooms, onion, paprika, thyme
Author: Marcel Corbeanu