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Warming Vegan Vegetable Stew

Kcal

250

Fat

3g

Carbs

25g

Protein

6g

Useful Information

Preparation Time –

5 mins

Cooking Time –

30 min

Difficulty –

Easy

Portions –

4

Ingredients

  • 1 large white onion
  • 3 cloves garlic
  • 3 medium carrots,
    peeled and sliced
  • ½ butternut squash,
    washed and cut into bite size chunks
  • 5 small/medium sweet potatoes,
    peeled and cut into bite size chunks
  • 1 tin of chickpeas,
    washed and drained
  • 1/2 litres of
    vegetable stock
    (I like Dr Coy’s Bullion)
  • 3 Tablespoons tomato puree
  • Mixed mediterranean herbs
  • Salt and pepper
  • A dash of olive oil

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    Here is a tasty, warming, sweet, vegan and gluten-free stew that can be made in advance and frozen. It makes a wonderful lunch or dinner, and is a handy meal for those days when everyone seems to come home at a different time. Simply heat up a portion at a time.

    I have given this a traditional stew seasoning, but you can add coconut milk instead of stock, and curry paste instead of the mediterranean herbs and even make it into a curry.

    Vegan Vegetable Stew

    Method

    • Chop the onions reasonably finely.
    • Heat the olive oil in a deep pan, add the onions and chopped garlic and sauté over medium until they start to brown.
    • Now it’s time to add the vegetables and stock, bring everything to the boil and season with herbs, salt and pepper.
    • Cover and simmer over low heat for 25-30 minutes or until your desired consistency has been achieved. Serve hot!

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