Vegan Veggie Stew: This veggie stew recipe is yet another simple yet satisfying recipe from Dr. Joe Fuhrman's Eat to the Live cookbook. All the recipes in this book are plant-based and almost oil-free.
I made few changes to create my own version of the vegan veggie stew to use the vegetables I had in my refrigerator.
This easy to make veggie stew can be made in no time on busy weekday nights when you want a healthy, wholesome dinner in less than an hour.
By the time you can decide to order pizza and wait for it to be delivered, you can make this vegetarian stew recipe if you have all the vegetables prepared and ready to go.
It goes well with a slice of toasted whole wheat bread or good just by itself.
If you are not using canned beans, soak the beans overnight and cook it. Keep it ready to use it in the stew recipe.
Any beans of your choice can be used. Similarly whatever vegetables you have in hand can be included in this versatile vegetable stew recipe.
If you tried this Vegan Veggie Stew recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Veggie Stew
Ingredients
- 1 tablespoon avocado oil
- 5 cloves garlic minced
- 1 large onion chopped
- 1 cup cherry tomatoes quartered
- 2 count zucchini chopped
- 1 big carrot grated
- 1 cup corn frozen
- 1 cup mushrooms sliced
- 1 and ½ cups kidney beans cooked
- 1 liter organic vegetable broth
- 3-4 cups water or as needed
- 2 cups baby spinach fresh, finely chopped
For Seasoning:
- 1 tablespoon lemon juice
- As needed herbal salt
- As needed seasoning Mrs. Dash no-salt
- As needed ground black pepper
Instructions
- In a large pot heat the oil and saute the minced garlic and onion with a pinch of salt.
- Once the onions are translucent, add the quartered tomatoes and cook for few minutes.
- Now add the zucchini, carrot, corn, sliced mushrooms and cook for 8-10 minutes.
- Add broth/water as needed.
- Add the cooked beans and continue cook over medium heat for 20 minutes, checking and stirring often.
- Add broth/water as needed.
- Add lemon juice, herbal salt and no-salt seasoning blend and black pepper.
- Add spices/seasoning in small increments, taste it and then add more if required.
- Cook for few minutes and remove from heat. Now add the finely chopped baby spinach and it will cook in the heat. Do not have to cook it.
Nutrition
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