Hearty Vegan Winter Stew

Quick, easy, hearty and filling stew, very little prep and done in one hour! Dinner tonight??

The whole baby tomatoes and fingerling potatoes makes this stew hearty and delish!

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 4 cloves of garlic, diced
  • 1 parsnip, peeled and sliced
  • 2 carrots, peeled and sliced – I used 2 purple heirloom carrots for this
  • 2 cups of fingerling potatoes, whole with ends cut off
  • 2 cups butternut squash, cubed
  • 1/2 cup baby heirloom or cherry tomatoes
  • 2 boxes (4 cups) of vegetable stock – I used 1 regular and 1 low sodium
  • 1 teaspoon salt – I always use pink Himalayan salt
  • 2 dashes of turmeric
  • 2 dashes of cayenne
  • 2 dashes of smoked paprika
  • 2 dashes dried parsley
  • 4 strips vegan bacon – I use Morningstar (optional)

Heat the olive oil on low to medium heat, add onion. Stir for 3-5 minutes until the onions become translucent and start to brown.

Add in the garlic. Stir for 1 minute, making sure not to let the garlic burn – first ever cooking lesson I learned from my dad!

Add in the parsnip, carrots, potatoes and squash. Stir for 5 minutes.

Add in tomatoes. Stir for 1 minute.

Add in the vegetable stock, and spices. Bring to a boil and stir. Lower to low/medium heat and let simmer (no cover) for 30 minutes. Occasionally stir.

After 30 minutes, test a potato and make sure they are soft. Lower heat to low and let sit for 10 more minutes.

I add veggie bacon to the top of this stew, but this step is optional – Morningstar bacon strips are my favorite by far! Spray a pan on high heat with a bit of coconut oil (Trader Joe’s makes a great coconut spray!), grill the bacon on high for 5 minutes on each side. Chop and add to the top of the stew.

Serve hot and enjoy!

**serves 4, lasts for up to one week in the fridge.

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