Vegan Vegetable Stew
A hearty and comforting vegan vegetable stew that's quick, easy, and packed with flavor. Perfect for cozy dinners and family-approved!
Ingredients
For the stew
- 2 tablespoons olive oil For sautéing vegetables
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced To add flavor
- 1 medium bell pepper, diced
- 1 medium zucchini, diced Adds color and texture
- 2 cups vegetable broth Use gluten-free if needed
- 1 can diced tomatoes Adds sweetness and tang
- 1 can kidney beans, drained and rinsed For protein and fiber
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper For seasoning
- to taste Fresh parsley for garnish Adds a fresh touch
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic and bell pepper, cooking for another 2 minutes.
Cooking
- Add zucchini, vegetable broth, diced tomatoes, kidney beans, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the vegetables are tender.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier texture, blend half of the stew after cooking while keeping some chunky bits. Leftovers can be stored in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer.