Long Fermentation Whole Wheat Bread with Steel-Cut Oats
◷ 1 hr 50 min
Main Course
Savory Vegan Veggie Stew
Warm up your day with this hearty and flavorful stew packed full of fresh vegetables and savory herbs. It’s a comforting, plant-based meal that’s easy to make and perfect for any season.
◷
1 hr 25 min
Total Time
♜
4
Servings
▥
Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating some oil in a large pot over medium heat. Toss in the leeks, celery, red and green onions, jalapeño, basil, and rosemary. Let everything cook together, stirring now and then, until the veggies soften—this should take about 10 minutes. Next, add the cabbage, eggplant, carrots, tofu, and garlic. Pour in enough water to just cover the ingredients and bring the mixture to a boil without a lid. Once it’s boiling, partially cover the pot and lower the heat to let it simmer gently. Give it a stir every so often and cook until the vegetables are almost tender, which should take around 20 minutes. Then stir in the tomato and keep simmering until all the veggies are nicely tender, about 10 minutes more. Finish by seasoning with salt to taste, and you’re ready to enjoy!
Why You’ll Love This Recipe
This stew is full of rich flavors and hearty vegetables, making it a comforting meal any time of year. It’s completely plant-based, so it’s great for vegans and anyone looking to eat more vegetables. Plus, it’s easy to make and packed with nutrients.
Serving Suggestions
Serve this stew warm with a side of crusty bread or over a bed of fluffy rice or quinoa. It also pairs well with a simple green salad for a complete meal. Garnish with fresh parsley or a squeeze of lemon juice for a bright finish.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day. You can also freeze the stew for up to 3 months—just thaw and reheat gently on the stove.
