Name: Quick Vegetarian Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 2 medium parsnips, peeled and evenly sliced; 2 tablespoons olive oil; 2 dried bay leaves; 1 heaping tablespoon tomato paste; 2 celery stalks, chopped; 350g button chestnut mushrooms (4½ cups), halved if large; 1 medium brown onion, chopped; 800 ml vegetable stock (3⅓ cups); 1 teaspoon vegan Worcestershire sauce or Henderson’s relish; 250g swede (1¾ cups), cut into chunks; 1/2 tablespoon fresh thyme leaves; 2 garlic cloves, minced; 1 tablespoon soy sauce; 3 medium carrots, peeled and sliced; 160 ml red wine (1 glass); 1/2 teaspoon sea salt (more to taste); 35g plain flour (1/3 cup); 1/2 teaspoon ground black pepper

Description

This Quick Vegetarian Stew is cozy, hearty, and bursting with vibrant flavors of fresh vegetables and aromatic herbs.

Ingredients

Scale

2 medium parsnips, peeled and evenly sliced
2 tablespoons olive oil
2 dried bay leaves
1 heaping tablespoon tomato paste
2 celery stalks, chopped
350g button chestnut mushrooms (4½ cups), halved if large
1 medium brown onion, chopped
800 ml vegetable stock (3⅓ cups)
1 teaspoon vegan Worcestershire sauce or Henderson’s relish
250g swede (1¾ cups), cut into chunks
1/2 tablespoon fresh thyme leaves
2 garlic cloves, minced
1 tablespoon soy sauce
3 medium carrots, peeled and sliced
160 ml red wine (1 glass)
1/2 teaspoon sea salt (more to taste)
35g plain flour (1/3 cup)
1/2 teaspoon ground black pepper

Instructions

Start by heating olive oil in a large pot over medium heat. Add the chopped brown onion and celery along with a pinch of salt to help draw out their moisture. Sauté these aromatic vegetables for about 10 minutes until they begin to soften and their natural flavors develop. This initial step builds a strong flavor base for your stew. Next, introduce the sliced carrots to the pot and continue cooking for an additional 10 minutes, stirring occasionally to ensure even cooking.
Once your base veggies are tender and fragrant, turn the heat to medium. Toss in the halved button chestnut mushrooms and allow them to cook for about 5 minutes. As they cook, they will release moisture that further enriches the stew. After the mushrooms have softened, add in the minced garlic, chopped fresh rosemary, and thyme leaves. Stir these aromatic herbs into the mixture and let them cook for 1 minute, creating a fragrant aroma that hints at the delicious flavors to come.
Now it’s time to amp up the taste! Stir in the heaping tablespoon of tomato paste, soy sauce, and vegan Worcestershire sauce. This combination brings depth and richness to your stew. Cook this mixture for another minute to caramelize the flavors and enhance their profile.
To create a thick, hearty consistency, sprinkle in the plain flour and mix thoroughly to coat the vegetable mixture. Gradually pour in the red wine while mixing until smooth and uniformly incorporated. This step not only thickens the stew but also adds a complex background flavor with its richness.
The next stage involves adding the parsnips and cubed swede to the pot. Pour in the vegetable stock, ensuring everything is submerged. Toss in the dried bay leaves, along with sea salt and black pepper. Stir everything together and then reduce the heat to low, allowing the stew to simmer uncovered for approximately 45-50 minutes. Stir occasionally to prevent sticking and ensure even cooking of all ingredients.
Once simmered, taste your Quick Vegetarian Stew and adjust the seasoning if necessary, remembering that flavors deepen as they cook. Finally, remove the bay leaves before serving the stew hot in bowls. Enjoy the warming aroma and the delightful symphony of flavors!

Notes

For added depth, allow the stew to sit for a few hours or even overnight before serving to let the flavors meld together.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dinner

Nutrition

Calories: Approximately 210 per serving
Sodium: 350 mg
Protein: 4 grams