Vegetable Stew(Meatless)
A hearty and colorful vegetable stew featuring tender potatoes, carrots, zucchini, and cauliflower, infused with fresh herbs and a savory broth, perfect for a wholesome vegetarian meal.
Ingredients
Instructions
- Leave onions and potatoes whole. Cut leeks, zucchini, and celery into 1-inch pieces. Cut carrots in half.
- Peel and quarter tomatoes.
- Cut cauliflower into flowerets.
- In a large pot, melt butter over medium heat.
- Add the onions, leeks, carrots, celery, zucchini, and cauliflower to the pot and cook until slightly tender.
- Sprinkle flour over the vegetables and stir well to coat.
- Pour in the chicken or vegetable stock and bring to a boil.
- Add the tomatoes and simmer the stew until all vegetables are cooked through, about 30 minutes.
- Stir in chopped parsley before serving.
Tips & Substitutions
For added flavor, consider sautéing garlic or herbs like thyme before adding the vegetables. You can substitute the butter with olive oil for a healthier option or use vegetable stock instead of chicken stock for a fully plant-based dish. You can also throw in some beans for extra protein, similar to what you might find in a Vegetable Lentil Soup.
Serving Suggestions
Serve the vegetable stew warm with crusty bread for dipping or over a bed of rice for a hearty meal. A sprinkle of fresh parsley on top adds a nice touch. This dish pairs beautifully with Mediterranean recipes, making it a versatile addition to any meal plan.
Storage & Reheating
Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of water or stock if it has thickened.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Stew(Meatless) contains roughly 1987 calories, with 77g protein, 308g carbohydrates, and 64g fat. It is an excellent source of vitamin C (368% of the Daily Value), dietary fiber (281% of the Daily Value), and vitamin A (233% of the Daily Value). Note that it is relatively high in sodium, at 1859mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add other vegetables to the stew?
Absolutely! Feel free to customize the stew with seasonal vegetables such as bell peppers, green beans, or even spinach. Just ensure they are cut into similar sizes for even cooking.
Is this stew freezer-friendly?
Yes, this vegetable stew freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
Can I make this stew in a slow cooker?
Yes, you can prepare this stew in a slow cooker. Sauté the onions and garlic in a pan first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).