Seven Vegetable Stew Recipes

SEVEN-VEGETABLE COUSCOUS

Steps:

• For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
• For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
• To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
• table.

HEARTY VEGETABLE STEW

Steps:

• Mince the carrot, celery stalk, and small onion for the roux very fine.
• Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
• Add the large chopped onion and continue cooking until softened.
• It's ok if the liquid gets a little low - the brown bits add to the flavor.
• Add the mushrooms and cook on medium high until they lose their liquid.
• Season with the rosemary and italian seasoning.
• Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
• After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
• Add all your chopped veggies and turn the heat up to boil.
• Add the rest of the seasonings - but not the cornstarch.
• Once it's boiling, turn down the heat to low and add the peas.
• Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
• Simmer to desired consistency.

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

VEGAN MUSHROOM STEW

Steps:

• 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!

7-VEGETABLE CHICKEN STEW WITH DUMPLINGS

Steps:

• In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
• Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
• Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
• Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
• Note: to reduce sodium content in this recipe, replace stock with water.

SEVEN VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan and fry the onions over a low heat for 5 - 6 minutes. Add garlic, paprika, cumin, ginger and cinnamon stick and cook for another 2 minutes. Stir constantly.
• Add orange zest and juice, harissa, carrots, okra, squash, turnips, stock, tomatoes and puree. Bring to boil and simmer uncovered for 25 minutes.
• Add honey, chickpeas and prunes. Bring back to boil and simmer for 15 minutes.
• Remove cinnamon and add coriander. Season if desired and serve with cous cous.

VEGETABLE STEW RECIPE

Steps:

• Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the carrots and sauté until lightly golden. Add chopped onion and minced garlic. Sauté until onion is translucent, about 3-4 minutes.
• Add sliced mushrooms and cook until tender, about 5 minutes.
• Add dry lentils, chopped potatoes, tomato sauce, vegetable broth, smoked paprika, dry oregano, bay leaves, fresh thyme, salt, and pepper. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.