Imagine the comforting aroma of a hearty vegan stew wafting through your kitchen, a savory blend of spices and vegetables simmering to perfection.
This simple yet satisfying dish is a go-to for cozy nights or when you crave something nourishing and delicious.
As the ingredients meld together, each spoonful transforms into a delightful experience of flavors and textures.
Let’s bring this vibrant and heartwarming stew to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 chopping board
- 1 sharp knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 large potato, diced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 cup frozen peas
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the vegan stew, follow the timeline below:
Preparation Stage:
- Reading and Gathering Ingredients (5 minutes):
- Read through the entire recipe to understand the steps.
- Gather all ingredients and equipment needed for the recipe.
- Chopping and Preparation (15 minutes):
- Chop the onion, mince the garlic, slice the carrots and celery, dice the potato, and chop the red bell pepper.
- Measure out spices, olive oil, diced tomatoes, vegetable broth, frozen peas, chickpeas, and fresh parsley.
Cooking Stage:
3. Cooking (40 minutes):
- Start Cooking (0 minutes): Begin by heating olive oil in a large pot over medium heat.
- Sautéing (5 minutes): Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Cooking Vegetables (10 minutes): Stir in sliced carrots and celery, cooking for 5 minutes. Add diced potato and chopped red bell pepper, and cook for another 5 minutes.
- Spice Addition (1 minute): Sprinkle in ground cumin, smoked paprika, dried thyme, salt, and black pepper, stirring well.
- Simmering (25 minutes): Pour in diced tomatoes and vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover the pot, and let it simmer for 25 minutes.
- Final Cooking (5 minutes): Stir in frozen peas and chickpeas, and cook for an additional 5 minutes.
Resting Stage:
4. Resting and Garnishing (10 minutes):
- Remove the pot from heat and let the stew rest for 10 minutes.
- Garnish with fresh parsley before serving.
Additional Time for Flavor Enhancement (Optional):
5. Enhanced Flavor (Several hours to overnight):
– For a richer flavor, consider letting the stew sit for a few hours or overnight in the refrigerator before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, and sauté until the onion is translucent.
Stir in sliced carrots and celery, cooking for 5 minutes.
Add diced potato and chopped red bell pepper, and cook for another 5 minutes.
Sprinkle in ground cumin, smoked paprika, dried thyme, salt, and black pepper, stirring well.
Pour in diced tomatoes and vegetable broth, bringing the mixture to a boil.
Reduce heat to low, cover the pot, and let it simmer for 25 minutes.
Stir in frozen peas and chickpeas, and cook for an additional 5 minutes.
Remove from heat and let the stew rest for 10 minutes before serving.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the delicious stew broth.
- Rice: Pair it with a side of fluffy rice to make it even more filling and satisfying.
- Quinoa: Add a protein boost by serving the stew over a bed of quinoa.
- Green Salad: Complement the hearty stew with a fresh green salad for a balanced meal.
- Couscous: Enjoy the stew alongside some couscous for a light and fluffy accompaniment.
Storage
Store vegan stew in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze vegan stew, let it cool completely.
Then, transfer it to airtight containers. Leave some space for expansion.
Label with the date.
Consume within 3 months for best flavor.
Reheating
To reheat vegan stew, warm it gently over low heat on the stove, stirring occasionally.
Alternatively, use a microwave-safe container and heat in 1-minute intervals, stirring between each.
Final Thoughts
Vegan stew is a versatile and hearty dish that’s perfect for any season.
It isn’t only nutritious and filling but also easy to customize with your favorite vegetables and spices.
By allowing the stew to sit for a few hours or overnight, the flavors meld together beautifully, enhancing the taste.
Whether you’re cooking for yourself or a group, this vegan stew is sure to be a hit.
Adjust the seasoning to your preference and enjoy a warm, comforting meal.
Frequently Asked Questions
Can I Use Fresh Peas Instead of Frozen?
You can use fresh peas instead of frozen ones. Just blanch them in boiling water for 2-3 minutes, then add them as directed in the recipe. This guarantees they maintain their vibrant color and tender texture.
What Can I Substitute for Chickpeas?
You can substitute chickpeas with 1 cup of cooked lentils or white beans for similar texture and protein content. Make certain they’re fully cooked before adding to maintain the stew’s consistency. Adjust seasoning for best flavor balance.
Is It Possible to Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker. Sauté onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How Can I Make the Stew Spicier?
To spice up your stew, add 1 teaspoon of cayenne pepper and 1 finely chopped jalapeño. Sauté the jalapeño with the onion and garlic. Adjust the cayenne to your heat preference, ensuring even distribution.
Can I Use Sweet Potatoes Instead of Regular Potatoes?
You can substitute regular potatoes with sweet potatoes. Use the same quantity, diced. Sweet potatoes will add a subtle sweetness and complement the spices. Guarantee even cooking by maintaining consistent dice size for all vegetables.
Vegan Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 chopping board
- 1 sharp knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 large potato diced
- 1 red bell pepper chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes 14 ounces
- 2 cups vegetable broth
- 1 cup frozen peas
- 1 cup canned chickpeas drained and rinsed
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in sliced carrots and celery, cooking for 5 minutes.
- Add diced potato and chopped red bell pepper, and cook for another 5 minutes.
- Sprinkle in ground cumin, smoked paprika, dried thyme, salt, and black pepper, stirring well.
- Pour in diced tomatoes and vegetable broth, bringing the mixture to a boil.
- Reduce heat to low, cover the pot, and let it simmer for 25 minutes.
- Stir in frozen peas and chickpeas, and cook for an additional 5 minutes.
- Remove from heat and let the stew rest for 10 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
