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.