Vegan Recipes
Vegan Veggie Stew.
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Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color you prefer)
- 2 medium potatoes, diced
- 1 cup chopped tomatoes (fresh or canned)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chopped kale or spinach
- Fresh parsley for garnish (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add the diced carrots, celery, bell pepper, and potatoes to the pot. Cook, stirring occasionally, for about 5 minutes or until the vegetables start to soften.
- Stir in the chopped tomatoes, dried thyme, dried rosemary, paprika, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld together.
- Pour in the vegetable broth, and bring the stew to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the vegetables are tender.
- Once the vegetables are cooked through, stir in the chopped kale or spinach. Let it cook for an additional 3-4 minutes until the greens are wilted and tender.
- Taste the stew and adjust the seasoning if needed. You can add more salt, pepper, or herbs according to your taste preference.
- Serve the vegan veggie stew hot, garnished with fresh parsley if desired. Enjoy with crusty bread or over a bed of cooked grains like rice or quinoa.