vegetable stew

Vegetable Stew from the Crockpot is proof that simple ingredients can make for one incredible meal.

Vegetable Stew From The Crockpot

baby cremini mushrooms, sliced

button mushrooms, sliced

yellow onion, diced (- one small onion)

carrots, diced (- one carrot)

potato (- one to two potatoes)

garlic,

thyme

sage

salt

black pepper

cayenne pepper

vegetable broth

dry red wine

tomatoes

tomato paste

kitchen bouquet

liquid smoke

flour

Vegetable Stew from the Crockpot

Clean and pare all of the vegetables first. Cut up the potatoes last so they don&#x27;t have time to turn brownish.

Add all of the vegetables to a large crockpot. One that&#x27;s at least 6 qts.

Measure and add the vegetable broth, wine, diced tomatoes and tomato paste, kitchen bouquet and liquid smoke. Do NOT add the flour yet.

Now add in all of the seasonings and spices. It won&#x27;t look like you have enough juices at this point but believe me a lot of liquid cooks out of the mushrooms and you will have plenty after it cooks a while.

Stir well and cover. Cook on high 4 to 5 hours or low 8 to 10 hours.

Now about the flour - sometime after the juices are hot on up to about a half-hour to an hour before serving -scoop out some of the juices into a cup. Add the flour to the hot juices in the cup. Stir well until the flour is blended. Pour it all back into the stew and stir well. Cover and let finish cooking. This thickens the juices.

This hearty Vegan Stew recipe is SO flavourful, easy to make and slimming friendly too. Packed with mushrooms, carrots, squash and lentils and so easy to make.

Hearty Vegan Stew

Olive oil cooking spray

onions (, sliced)

garlic (, minced)

tbsp brown sugar ((or sweetener for a slimming version))

tsp black pepper

portobello mushrooms (, sliced)

carrots (, cubed)

(150 grams) butternut squash, peeled and cubed

(100 grams) brown lentils, rinsed

(60 milliliters) red wine

(60 milliliters) balsamic vinegar

(500 milliliters) vegetable stock, (more if pan is getting dry)

rosemary

Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.

Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.

Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.

Add the squash, carrots and lentils and vegetable stock and bring to a simmer.

Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft.

Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.

https://embed.mediavine.com/videos/xw6m1at2ittyumywaqh3

This hearty Vegan Stew recipe is packed with flavour, easy to make and slimming friendly too. It is packed with mushrooms, carrots, squash and lentils and so easy to make.

Heart Vegan Stew

A classic vegetable stew with my own little spin on it! Hearty and rich, full of umami flavor, you&#039;ll love this stew in winter or any time of year!

Hearty Vegetable Stew

olive oil ((or vegan butter))

onion (diced)

celery (thinly sliced)

carrots (thinly sliced)

garlic (minced)

black pepper (to taste)

brown rice flour ((or flour of choice))

white wine

low-sodium vegetable broth

sweet potato (cubed (about 2 cups))

Yukon gold or red potatoes (cubed (about 2 cups))

soy sauce ((use tamari

yeast ((optional))

tsp liquid smoke

tsp marmite ((optional))

peas

tbsp red wine vinegar

salt (to taste (I use about 1 tsp))

Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.

Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.

Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.

Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.

https://content.jwplatform.com/videos/KVLyvBJA.mp4

Ultimate Hearty Vegetable Stew

The ultimate comfort food, this Instant Pot vegetable stew is made with loads of veg and delicious broth with herbs and spices. It's thick, hearty and is vegan and gluten-free friendly.

Instant Pot Vegetable Stew

Cooking stage

olive oil

onion, diced

garlic, roughly sliced

/ 25 g dried porcini mushrooms

carrots,

celery stick, sliced

potatoes,

potato,

zucchini,

baby peas

ketchup

soy sauce

bay leaves

paprika powder

cumin powder

tomato passata tomatoes

vegetable stock

vegetable stock cube, crushed (for extra flavor)

pepper

Finishing & serving

tapioca flour

water

parsley

lemon

Pre-dice the vegetables and set them aside.

Turn the Instant Pot on and select the Sauté setting. Once heated, add the olive oil, onions and half a teaspoon of salt. Cook for 2-3 minutes, then add the garlic, dried porcini mushrooms and stir.

Add the rest of the vegetables and stir. Now add all final ingredients listed in the cooking stage and stir through. Press Cancel to stop the Sauté.

Secure and lock the lid and point the top valve to Sealing (on older models). Press Manual/Pressure Cook and adjust the time to 5 minutes using &#8211; and + buttons. It should say HIGH pressure underneath. After a few moments, ON sign will come on indicating that the Instant Pot is building up the pressure. On older models, you might also hear 3 beep sounds.  and adjust the time to 5 minutes. The pressure will take about 10-12 minutes to build up and THEN the cooking timer of 5 minutes will appear on the screen.  Please note, some cooking does begin while the pot is building up the pressure.

Once the timer ends, leave the pot undisturbed for 8-10 minutes for the built-up pressure to release naturally. You will see a new timer on the screen showing you how long it&#8217;s been sitting idle. Then, use the quick release method by pointing the top steam handle to Venting or pressing on the steam knob (on newer models) to let off the rest of the pressure and steam.

Mix the tapioca flour with water in a small bowl. Open the Instant Pot lid and stir in the tapioca slurry mixture into the stew. Stir through, you should see the sauce thicken slightly. Now, taste the stew and add more salt or pepper if you like. You can also add a little drizzle of lemon juice.

Serve the stew topped with fresh parsley and lemon zest, also known as gremolata.

STOVETOP INSTRUCTIONS

Preheat a large stew pot over medium heat. Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times. Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft. Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Finish the stew same as above.

I have made this several times now and it is AMAZING

Made this last night, directions were perfect and the stew was great!
*I added a sweet Red Pepper and a Jalapeno pepper
Thanks

This was a really nice melding of flavors. I found the instructions on the pressure confusing. I just did 12 minutes once high pressure was attained, followed by 10 minutes of natural pressure release.  Not sure what the 5 minutes/3 beeps meant. I used small golden potatoes and simply cut them in half- left unpeeled and a smaller sweet potato cut into equivalent chunks. Also, used a full 14.5 oz can of chopped tomatoes and an equal amount of veggie broth. Much easier and no leftovers from the can of tomatoes. Good recipe!

So yummy! Made it tonight. Left out the mushrooms because my son doesn’t like them and it was still delicious! Thank you for my new favorite stew!

Very tasty! My veggies came out mushy though- they almost disintegrated. Maybe change the pressure or the amount of cool time? Not sure.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1579796460/rfyb8xqrvfc5tugb0giy.mp4

This warm and hearty Instant Pot vegetable stew recipe is super easy to make. Made with almost 10 veggies and healthy ingredients, this nutritious stew is vegan and gluten-free friendly. It's great for batch cooking and meal prepping as it keeps well and can be used over a few days.

INSTANT POT VEGETABLE STEW

This Vegetable Stew is a comforting way to eat more veggies and clean out your fridge! It has a meat-like texture, thanks to jackfruit, and tastes like a vegetarian version of my mom&#039;s classic beef stew.

Best Vegetable Stew (Vegan!)

yellow onion (, chopped (1.5 cups))

carrots (, chopped (2 cups))

celery ribs (, chopped (1 cup))

mushrooms (, chopped (3 cups))

thyme ((or 1 tablespoon fresh))

fine sea salt

all-purpose gluten-free flour ((see notes))

potatoes

(14 oz.) can green jackfruit (, drained and rinsed)

tamari ((gluten-free soy sauce))

balsamic vinegar ((optional))

Heat the olive oil in a large pot over medium-high heat. Saute the onion, carrots, celery, and mushrooms until they start to soften, about 8 minutes.

Add in the garlic, thyme, and tomato paste, and stir for 1 minute. Add in the flour, and stir to coat the vegetables.

Add in the potatoes and water, and bring the liquid to a boil. While you wait for the water to boil, shred the jackfruit with your fingers, to create a shredded meat texture. Rinse again, to make sure you remove as much brine as possible, then add it to the pot, along with the salt and tamari. Add the balsamic vinegar if you want more of a &quot;wine&quot; flavor, or leave it out. (You can also add this at the end, if you&#039;d rather taste it without the vinegar, first.)

Once the soup is boiling, lower the heat and cover. Simmer until the potatoes are very tender, about 25 to 30 minutes. Remove the lid and stir in the frozen peas, which will thaw quickly.

Adjust the seasonings to taste, adding salt and pepper as needed, then serve warm. Leftover stew can be stored in an airtight container in the fridge for up to 1 week, or you can freeze it for up to 3 months.

https://content.jwplatform.com/videos/c3DKaOQ6.mp4

This Vegetable Stew is a comforting way to eat more veggies and clean out your fridge! It has a meat-like texture, thanks to jackfruit, and tastes like a vegetarian version of my mom's classic beef stew.

Simple easy Cabbage kootu, a traditional Tamil recipe of cabbage stew with cooked arhar dal / pigeon pea lentils and a coconut cumin chili paste, enhanced with winter vegetables and a touch of ginger. Tempered with mustard seeds and cumin in coconut oil.

Cabbage Kootu / Cabbage Vegetable Lentil Coconut Stew

cabbage (chopped small)

broccoli (chopped small)

green capsicum/ coloured peppers (chopped small)

potato (diced 1" slices)

pigeon pea lentils/ arhar dal / towaram paruppu

turmeric powder (for the lentils)

Peas (shelled)

tomato (sliced)

turmeric powder

salt (or

cm ginger

green chili (sliced)

curry leaves

coconut (grated)

Cumin seeds

Black Peppercorns

coconut oil

tsp Mustard seeds (rai/ kadugu)

tsp Cumin seeds (/jeera/ jeeragam)

Fenugreek seeds (/ methi/ menthiyam)

dry red chili

coriander (minced)

Pressure cook the potato, peel and dice into cubes about an inch in length. Pressure cook the dal with a pinch of turmeric, till soft. I usually place the potatoes in the cooker with the dal, in a separate bowl.

Wash the cabbage, broccoli, tomato and capsicum well. Chop the cabbage into very small pieces and dice the other vegetables into small pieces to a uniform size so that they cook quickly. Only the potatoes will be kept at a larger size. Soak the peas in a cup of water till ready to use.

Prepare the vegetables and lentils

Grind the grated coconut, sliced green chili, cumin seeds, peeled sliced ginger, pepper corns and just 2 curry leaves with enough water to make a smooth thick paste. The coconut should be ground well.

To Make Coconut Spice Paste

Boil the cabbage and peas in a pan with water just covering the surface, and a pinch of turmeric, just sufficient to cook the cabbage, till almost done.

Add the cooked diced potatoes, capsicum, tomato and broccoli. Cook for 5 minutes

Mix the cooked paruppu/ dal/ lentils and coconut paste together and whisk/mash till the dhal combines nicely with the paste. Add the mixture to the pan of vegetables. Add salt, cook for another 5 minutes. Keep the Kootu a little fluid, not thick and dry.

Heat the coconut oil in a small pan. Add mustard seeds and when they crackle, add fenugreek / methi seeds. Add cumin seeds. Add one dry red chili. Turn the chili over so that both sides are fried. Add curry leaves and immediately pour the tempering on the prepared cabbage kootu. Garnish with coriander leaves.

Serve hot with chapatis. Goes well with rice and  rasam or vathalkuzhambu (spicy tamarind soup)

To Make the Cabbage Kootu

This white bean and mushroom number is just as hearty as its meaty counterparts and just as 'lick the bowl clean' good.

White bean, leek and mixed mushroom stew recipe

tbs extra virgin olive oil

unsalted butter

leeks, trimmed, thinly sliced

garlic cloves, finely chopped

oregano

tbs finely chopped thyme & flat-leaf parsley leaves,

fennel seeds

Swiss

celery stalks, chopped

(125 milliliters) red wine

milliliters Massel Vegetable Liquid Stock

jars bolognese sauce

dried white beans,

sourdough scattered

This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don't have two, and substituting cider with extra stock will also work well

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Top 20 vegetable stew recipes from across the web

The most viewed vegetable stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Stew From The Crockpot

Hearty Vegan Stew

Hearty Vegetable Stew

Instant Pot Vegetable Stew

Best Vegetable Stew (Vegan!)

Cabbage Kootu / Cabbage Vegetable L...

White bean, leek and mixed mushroom...

Somerset stew with cheddar & parsle...

The Best Easy Ratatouille Recipe

Thai-Spiced Sweet Potato Stew

Thai Red Curry with Winter Squash, ...

Lecsó (Hungarian Pepper Stew)

Gut Healing Vegan Stew

Panera 10 Vegetable Soup Recipe

Ratatouille For One

Rainbow vegetable stew

Vegetable Stew | Kerala Veg Stew Re...

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Ratatouille (One-Pot Vegetable Stew...

Moroccan Chickpea Stew

The most viewed vegetable stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine