vegetable stew recipe

Mallorcan tumbet is a traditional recipe from Mallorca, Spain. Similar to ratatouille, fresh vegetables are the key ingredients!

Mallorcan Tumbet Recipe

potatoes

garlic (skins on)

onion

zucchini (sliced)

green pepper (Italian,

eggplant (sliced)

red pepper

tomato sauce (or

Flour

Extra Virgin Olive Oil

Sea salt

Wash and cut the vegetables as described above.

Heat an inch of extra virgin olive oil in a frying pan.

Fry the garlic cloves (skins on) to flavor the oil.

Remove the garlic after a couple of minutes and reserve.

You are going to fry the rest of the vegetables, one by one, then drain excess oil on paper towels (so have them ready)

Start with the zucchini slices, which will fry for about 3 minutes. Remove onto paper towels and sprinkle with a bit of salt.

Next fry the potatoes. These will take 5-10 minutes to fully cook. Remove when golden brown and cooked through.

The peppers can fry together, for about 5 minutes.

Fry the onions for about 2 minutes. Make sure you are resting everything on paper towels after frying!

Finally, dredge the eggplant slices in flour and fry for about 4 minutes, until browned and crispy.

Now assemble the tumbet, which is similar to making a lasagna.

Start with a layer of tomato sauce, then eggplant, zucchini, onion, pepper, and potato.

Top with another layer of sauce, and a sprinkle of sea salt. You could also add in the garlic cloves (peel first) if you'd like.

Bake for 25 minutes at 350°

It isn't traditional, but after baking you can add cheese and put it under the broiler. You could also crack a few eggs on top and broil until just cooked. Both would be delicious options!

Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!

Vegan Mushroom Stew

olive oil

yellow onion, diced

carrot

celery

baby Bella mushrooms, halved

garlic,

thyme

oregano

sage

flour

balsamic vinegar

soy sauce

baby yellow potatoes, halved

red lentils

(14.5 tomato sauce

vegetable broth

bay leaves

Kosher salt

cracked pepper

Heat oil in a large pot over medium heat.

Add onion, carrot, and celery along with a couple pinches of salt and pepper.

Cook, stirring occasionally for 8 minutes.

Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.

Cook, stirring frequently, for 3-4 minutes.

Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.

Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.

Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.

Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.

Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.

Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

I tried this recipe and the sauce was very good. However the potatoes did not cook in the stew. I cooked the stew for about 1.5 hours until the potatoes started to soften. I gave up shortly after and removed the potatoes. I followed the recipe to a t and I used baby yellow potatoes. Not sure if anyone else had this issue. I am going to try cooking the potatoes separately next time and adding the stew over them. Great ingredients and flavour.

I made this recipe exactly to the recipe, just without the oil. It was amazing! Thank you, thank you, thank you!

Just made &amp; it was delicious.  Used 1/2 amount of balsamic…it made it.  When done, I added handfuls of fresh spinach, some fresh green beans I cooked the day before.  Recipe easy to follow.  Thank you!

This was really good! I used water instead of oil and used green lentils because that's what I had. I will definitely make this again. Thank you for this recipe!

https://content.jwplatform.com/videos/KPFo0I8k.mp4

Colder weather calls for hearty meals, and this Vegetable Stew Recipe is perfect for an easy dinner that everyone will love!

Hearty_Vegan_Lentil_Mushroom_Stew

Vegetable Stew is one of the most popular traditional Kerala recipe made with mixed vegetables and coconut milk. It is served as breakfast (side dish) with Puttu, Idiyappam or Appams. It is also enjoyed with piping hot rice, Parottas or chapatis.

Kerala Vegetable Stew with Coconut Milk / Ishtew Recipe

Mixed Vegetables (carrots, peas, French beans

Coconut Milk (Check the instructions below on how to add the milk

tsp Coconut Oil

tsp Grated Ginger

Cloves

Cinnamon Stick

no Bay leaf

nos Black Peppercorns

no Star Anise

curry leaves

water to cook the vegetables

Salt

Prep the Vegetables (cubed potatoes, thick chunks of carrots, french beans cut into 1 inch length pieces) wash, drain and keep aside

Peel and finely slice the shallots or pearl onions. In case you don’t have the pearl onions,add the white ones instead of red as they have mild taste.

Heat a kadhai or a non stick pan and add coconut oil followed by the whole spices like pepper, bay leaf, star anise, cinnamon and cloves.

Now add the onions, curry leaves and grated ginger. Saute this mixture for a few minutes until the onions turn translucent.

Add the mixed vegetables, some water and salt. Close the pan with the lid and allow the vegetables to cook.

Once the vegetables have cooked (they should retain their texture and not turn mushy),add the thin coconut milk.

Stir well and let it simmer for few seconds (without a lid).

Now add the ½cup of thick coconut milk and stir the mixture well.

After you add the thick extract, you should not cook the vegetables for long else it will split. So stir once and switch off the flame.

Serve the stew piping hot with idiappam or string hoppers, dosas, appam or even with chapatis or rotis.

White Bean Vegetable Stew is a hearty comforting one pot meal that is packed with veggies, like carrots, potatoes, kale, and green beans. This recipe is very easy to prep and will be a great dinner during the cold months.

White Bean Vegetable Stew

onion (diced)

rib celery (diced)

carrots (chopped)

beans

Italian seasoning

kale (chopped)

green beans (chopped)

Preheat a Dutch oven over medium heat and add 2 tbsp olive oil.

Add diced onion and celery and cook for about 10 minutes until it’s translucent and starts to caramelize.

Then add chopped carrots and cook for a few more minutes.

Then add 30 oz drained and rinsed Great Northern beans, 12 cups vegetable broth, and ½ tbsp Italian seasoning. Increase the heat to high and bring everything to boil.

Once it’s boiling, lower the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes.

Add diced potatoes and cook for 10 minutes.

Then add chopped kale and green beans and cook for another 10 minutes or until everything is properly cooked.

Season with the salt and this delicious white bean vegetable stew is ready to be served!

Top 4 vegetable stew recipe recipes from across the web

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

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Mallorcan Tumbet Recipe

Vegan Mushroom Stew

Kerala Vegetable Stew with Coconut ...

White Bean Vegetable Stew

Top 4 vegetable stew recipe recipes from across the web

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

Top Tags

Mallorcan Tumbet Recipe

Vegan Mushroom Stew

Kerala Vegetable Stew with Coconut ...

White Bean Vegetable Stew

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