This time of the year, 90% of my kitchen revolves around one-pot dishes – soups, curry and stews.
Today’s vegetable stew is dense, filling, full of goodness and most importantly – super easy to prepare!
The recipe contains only vegetables, but the stew can be enriched with beans, lentils, chickpeas, soy granulate or chunks, tofu or plant-based mince.
Autumn vegetable stew
- large pot
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 cloves garlic minced or finely grated
- 5 medium size potatoes peeled and chopped
- 4 carrots peeled and chopped
- 6 ounces chestnut mushrooms sliced
- 2 parsnips peeled and chopped
- 1 tbsp thyme fresh or dried
- 1 tbsp tomato paste
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- ½ tsp smoked paprika
- ½ tsp chili flakes
- salt to taste
- freshly ground pepper to taste
- 6 cups vegetable broth or water
- Warm the olive oil in a pot over medium heat
- Add the onion, carrots, parsnips, celery stalks, smoked paprika and chili flakes - cook, stirring occasionally, until the vegetables caramelize [ about 6 - 8 min ]
- Add garlic and cook for another 30 seconds, stirring
- Stir in the mustard and the tomato paste
- Add thyme and dried mushrooms, season to taste with salt and a generous amount of pepper
- Stew on a low heat for 25 - 30 minutes [ lid half on ]
- Add balsamic vinegar 5 minutes before the end of cooking
Energy value 225 kcal | Carbohydrates 28.5 g | Protein 6 g | Fat 5 g | Fiber 7.5 g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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