vegetarian stew

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Mushroom stroganoff

olive oil

onion,finely chopped

paprika

garlic cloves,crushed

mixed mushrooms,chopped

stock

Worcestershire sauce,or vegetarian alternative

tbsp half-fat soured cream

parsley,roughly

pouch cooked wild rice

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and soften the onion for about 5 mins.

Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

A classic vegetable stew with my own little spin on it! Hearty and rich, full of umami flavor, you&#039;ll love this stew in winter or any time of year!

Hearty Vegetable Stew

olive oil ((or vegan butter))

onion (diced)

celery (thinly sliced)

carrots (thinly sliced)

garlic (minced)

black pepper (to taste)

thyme

brown rice flour ((or flour of choice))

white wine

low-sodium vegetable broth

sweet potato (cubed (about 2 cups))

Yukon gold or red potatoes (cubed (about 2 cups))

tomato paste

soy sauce ((use tamari

yeast ((optional))

tsp liquid smoke

tsp marmite ((optional))

peas

tbsp red wine vinegar

salt (to taste (I use about 1 tsp))

Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.

Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.

Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.

Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.

https://content.jwplatform.com/videos/KVLyvBJA.mp4

Ultimate Hearty Vegetable Stew

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it&#x27;s also surprisingly low calorie!).

Mushroom bourguignon

250 g (~ 9 oz) baby onions

250 g (~ 9 oz) baby carrots

tbsp oil

mushrooms

garlic, (minced)

185 ml (~ 3/4 cup) red wine

tomato puree / paste

bay leaves

250 ml (~ 1 cup) vegetable stock

Black pepper

Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.

Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.

Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.

If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.

https://embed.mediavine.com/videos/xqxzm1gufsshwihvapco

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it's also surprisingly low calorie!).

Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!

Vegan Mushroom Stew

yellow onion, diced

carrot

celery

baby Bella mushrooms, halved

garlic,

oregano

sage

flour

balsamic vinegar

soy sauce

baby yellow potatoes, halved

red lentils

(14.5 tomato sauce

vegetable broth

Kosher salt

cracked pepper

Heat oil in a large pot over medium heat.

Add onion, carrot, and celery along with a couple pinches of salt and pepper.

Cook, stirring occasionally for 8 minutes.

Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.

Cook, stirring frequently, for 3-4 minutes.

Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.

Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.

Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.

Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.

Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.

Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

I tried this recipe and the sauce was very good. However the potatoes did not cook in the stew. I cooked the stew for about 1.5 hours until the potatoes started to soften. I gave up shortly after and removed the potatoes. I followed the recipe to a t and I used baby yellow potatoes. Not sure if anyone else had this issue. I am going to try cooking the potatoes separately next time and adding the stew over them. Great ingredients and flavour.

I made this recipe exactly to the recipe, just without the oil. It was amazing! Thank you, thank you, thank you!

Just made &amp; it was delicious.  Used 1/2 amount of balsamic…it made it.  When done, I added handfuls of fresh spinach, some fresh green beans I cooked the day before.  Recipe easy to follow.  Thank you!

This was really good! I used water instead of oil and used green lentils because that's what I had. I will definitely make this again. Thank you for this recipe!

https://content.jwplatform.com/videos/KPFo0I8k.mp4

Colder weather calls for hearty meals, and this Vegetable Stew Recipe is perfect for an easy dinner that everyone will love!

Hearty_Vegan_Lentil_Mushroom_Stew

You can add any veg you like to this versatile stew. Just add root vegetables and squash at the beginning, green vegetables towards the end and frozen peas or sweetcorn at the last minute. Adding baked beans adds a little sweetness, plus fibre and protein.

Each serving provides 162 kcal, 7g protein, 25g carbohydrates (of which 10g sugars), 2.5g fat (of which 0.5g saturates), 8g fibre and 0.4g salt.

Versatile vegetable stew

onion, finely diced

carrots,

garlic cloves, finely diced

tsp sweet smoked paprika

½ tsp dried thyme

potatoes, peeled, cut into 1cm/½in dice

600 milliliters/21fl oz vegetable stock

cauliflower,

200 grams/7 ounces fine green beans, cut into 2cm/¾in pieces

beans

parsley

salt and black pepper

Lentil and Mushroom Stew over Potato-Parsnip Mash is a hearty vegetarian meal the whole family will love. Fiber-rich and decadently delicious, this recipe will satisfy even the most devout carnivores. 

Lentil and Mushroom Stew over Potato-Parsnip Mash

lb. Yukon gold or Russet potatoes (partially peeled)

parsnips (peeled)

yellow onion (finely chopped)

cremini mushrooms (sliced)

shiitake mushrooms (stemmed)

garlic

dry red wine

rosemary (divided)

kosher salt (divided)

black pepper

Tbsp. flour

brown lentils

Tbsp. lower-sodium soy sauce

milk of choice ((I use unsweetened cashew milk))

Tbsp. butter ((sub vegan butter if making dairy-free))

Cut the potatoes and parsnips into equal sized chunks. Place them into a large pot, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.

Meanwhile, heat oil in a large skillet over medium-high. Add onion and mushrooms; cook until onion softens and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until paste turns brick red, about 4 to 5 minutes. Add wine, 1 Tbsp. rosemary, thyme, 1/2 tsp. salt, and pepper. Cook until wine reduces by half, about 2 minutes. Whisk broth, flour, and soy sauce in a bowl, and pour into pan. Simmer until mixture thickens, about 6 to 7 minutes. Stir in lentils, and remove thyme stems from pan.

Drain potatoes and parsnips and place back in hot pot. Add milk, butter, remaining 1/2 tsp salt, and 2 tsp rosemary. Use a potato masher to thoroughly mash. Divide evenly between each of 4 plates. Spoon lentil and mushroom mixture overtop. Garnish with additional herbs, if desired.

Recipe video above. A vegetarian Moroccan stew loaded with heady and warm spices, filled with tender vegetables. Make this with any veg you have - just don&#039;t skimp on the spices!!Pan-roasting each vegetable to get a bit of colour on them before simmering is worth the effort to get the most flavour out of the vegetables. Because colour = flavour! Serve with couscous.

Vegetable Tagine

cardamom powder

coriander powder

cumin powder

fennel seeds / fennel powder

cayenne ((omit for non-spicy))

turmeric

cloves

tsp ground ginger

red onion (sliced; (sub any type of onion))

garlic (, finely minced)

eggplant (,

cauliflower head (, small,

capsicum / bell pepper

tomatoes (, seeds removed,

water

tsp salt

tsp black pepper

400 grams/ 14 ounces canned chickpeas (, drained)

/ 60z green beans

lemon

lemon juice

almonds (, toasted)

coriander / cilantro (, roughly chopped)

yogurt

paprika pepper

Combine Tagine Spice Mix ingredients.

Preheat oven to 180°C/350°F.

Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don&#039;t burn).

Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.

Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.

Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.

Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.

Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)

Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.

Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.

For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.

A winter warming vegetarian chilli, with sweet potato, kidney beans and kale. Tasty, healthy, frugal and so easy to make.

Spicy Bean & Sweet Potato Chilli

sweet potatoes, peeled and chopped into 1 inch cubes

onion, diced

garlic cloves,

red chili, finely chopped

tsp cayenne pepper

tsp cinnamon

tsp cumin

tomatoes

g / 3.5 ozkale, washed and chopped

Salt & pepper,

Heat the olive oil in a large saucepan...

Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.

Stir in the chili, cayenne pepper, cinnamon and...

Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.

Add the kidney beans and chopped tomatoes, stir...

Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.

At the last minute, add the kale. Don't...

At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.

Season with salt and pepper and enjoy!

https://mediavine-res.cloudinary.com/video/upload/wmficce9rd2exxq81hwy.mp4

This spicy bean stew is filled with vegetable goodness, is quick and easy to make, frugal and good for you!

Spicy Bean Stew with Sweet Potato & Kale

Chickpeas are filling, delicious, easy to cook and cheap, making them the perfect choice for students. See also our <a href="https://www.bbc.co.uk/food/recipes/easy_hummus_96922">easy hummus recipe</a> and <a href="https://www.bbc.co.uk/food/recipes/homemade_falafels_with_30527">easy falafel recipe</a> for more ways to shuzsh up that tin!

Each serving provides 357 kcal, 14.5g protein, 30g carbohydrates (of which 11g sugars), 18g fat (of which 3g saturates), 10g fibre and 0.4g salt.

Top 21 vegetarian stew recipes from across the web

The most viewed vegetarian stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mushroom stroganoff

Hearty Vegetable Stew

Mushroom bourguignon

Vegan Mushroom Stew

Versatile vegetable stew

Lentil and Mushroom Stew over Potat...

Vegetable Tagine

Spicy Bean & Sweet Potato Chilli

Chickpeas with harissa and yoghurt

Emnazaleh: Vegetarian slow-cooker c...

Chipotle pinto bean stew

Pumpkin stew with sour cream

Vegetable casserole with dumplings

Hungarian mushroom stew with cheese...

Slow Cooker Jackfruit Stew + Celery...

Aubergine and black bean bowl

Jamaican Chickpea Stew

Mediterranean bean stew with potato...

Sweet Potato Black Bean Chili With ...

Plantain Pinto Stew with Aji Verde ...

Chipotle Black Bean Stew

Top 21 vegetarian stew recipes from across the web

The most viewed vegetarian stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom stroganoff

Hearty Vegetable Stew

Mushroom bourguignon

Vegan Mushroom Stew

Versatile vegetable stew

Lentil and Mushroom Stew over Potat...

Vegetable Tagine

Spicy Bean & Sweet Potato Chilli

Chickpeas with harissa and yoghurt

Emnazaleh: Vegetarian slow-cooker c...

Chipotle pinto bean stew

Pumpkin stew with sour cream

Vegetable casserole with dumplings

Hungarian mushroom stew with cheese...

Slow Cooker Jackfruit Stew + Celery...

Aubergine and black bean bowl

Jamaican Chickpea Stew

Mediterranean bean stew with potato...

Sweet Potato Black Bean Chili With ...

Plantain Pinto Stew with Aji Verde ...

Chipotle Black Bean Stew

The most viewed vegetarian stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine