Hearty Vegan Vegetable Stew (One Pot Dish)
Hey there, friend! So, the other night I was craving something warm and filling, you know, the kind of meal that wraps you up like a fuzzy blanket. This hearty vegan vegetable stew was just the ticket. Funny story – I remember the first time I made it, I accidentally doubled the potatoes (oops!). But it turned out to be a happy accident because, surprise, everybody loved it even more! I guess you could say it’s all about those happy kitchen mishaps.
Why You’ll Love This
I make this stew when I need a no-fuss dinner that still feels special. You know those nights when you just want to sit back with a bowl of something nourishing and binge-watch your favorite shows? Yeah, this is perfect for that. My family goes crazy for this because it’s packed with flavor and, let’s be real, who doesn’t love a dish you can just dump everything into and forget about for a bit? (Okay, maybe not forget, but you get what I mean)
What You’ll Need
- 2 tablespoons olive oil (or coconut oil when I’m feeling adventurous)
- 1 onion, chopped
- 3 cloves garlic, minced (my grandma always said more garlic never hurt anyone)
- 2 carrots, sliced
- 3 potatoes, diced (Yukon Golds work best, but any will do in a pinch)
- 1 zucchini, chopped (sometimes I use bell peppers if I’m out)
- 2 cups vegetable broth (homemade if you’re feeling fancy)
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
How to Make It
- Heat the oil in a large pot – this is where I usually sneak a taste of whatever I’m sipping. Add onions and garlic; sauté until they’re soft and your kitchen smells like a dream.
- Toss in the carrots and potatoes. Stir ’em around for a bit, like you’re coaxing out their secrets.
- Add the zucchini, vegetable broth, and crushed tomatoes. Stir in thyme and rosemary (because fresh herbs are like little hugs), and season with salt and pepper.
- Bring to a boil, then reduce heat and let it simmer. This is the part where I catch up on emails or, let’s be honest, scroll through endless memes.
- Let it cook for about 25-30 minutes until the veggies are tender. Don’t worry if it looks a bit weird at this stage – it always does!
Some Notes on the Recipe
I’ve found that if you let the stew sit for a bit before serving, maybe 10 minutes, the flavors really pop. Oh, and adding a splash of lemon juice at the end? Trust me, it’s a game-changer!
Variations You Can Try
I once tried adding lentils for extra protein – it was a hit! Another time I substituted sweet potatoes for the regular ones. Not so much. But hey, live and learn, right?
The Gear You Need
Just a big pot will do. If you don’t have one, a Dutch oven works great too, and if you’re really in a bind, an old stockpot will suffice. Just be careful with the heat.
Storing the Leftovers
Store leftovers in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day! It also freezes well if you’re into that sort of thing.
What to Serve It With
We love it with crusty bread for dipping, but I’ve been known to serve it over rice in a pinch. My aunt swears by a green salad on the side.
A Few Pro Tips
Once, I tried rushing the simmering step, and the veggies were still crunchy (not in a good way). So, give it time, it’s worth it.
FAQ
Can I use different vegetables? Absolutely! This recipe is super forgiving. Use what you’ve got. Just keep in mind cooking times might vary.
Is it really filling without meat? You betcha! The potatoes and veggies make it hearty enough, but a crusty loaf on the side never hurt anyone.
Can I make it in advance? Oh, for sure. Actually, I think this tastes even better the next day once the flavors have mingled a bit.
