This Vegetable Stew over Rice is a favorite go-to dish for those nights when I just don’t feel like spending a ton of time cooking for myself. It couldn’t be any easier to prepare and leftovers freeze amazingly well!
I used baby bella mushrooms, crushed tomatoes, onion, zucchini, yellow squash and fresh green beans but the variety I use depends on what I have on hand. This is also a great way to use up any leftover veggies for the week. I make this at least once a month and it’s never the same. Tomatoes, eggplant, beans…it really is so versatile.
In a large stock pot with a small amount of oil, I begin with sauteeing the onions. I like these to be a bit translucent before moving onto the rest of the vegetables. I saute these until semi-tender before adding the crushed tomatoes. Season with salt, pepper and garlic powder.
Reduce the heat, cover and let simmer for about 30 minutes or until the vegetables are tender. I served mine over rice, but it’s also great as a pasta ‘sauce’ or cut smaller, in lasagna with a white sauce. You could top with nutritional yeast for a cheesy flavor.
It may not be a ‘looker’ as far as food photography goes, but I promise you…it tastes pretty darn amazing!
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Vegetable Stew over Rice {Vegan}
Ingredients
- 1 medium Onion peeled and sliced
- 2 pieces medium Zucchini chopped into 1"
- 1 pieces medium Yellow Squash chopped into 1"
- 8 oz .Mushrooms cleaned, stems removed and quartered
- 1 pieces handful Fresh Green Beans cut into 1"
- 28 oz . can of Crushed Tomatoes
- Oil for sauteeing
- Salt to taste
- Pepper to taste
- Garlic Powder to taste
Instructions
- In a large stock pot over high heat, add a small amount of oil. I used about 2 tsp.
- Add the onions and saute until translucent.
- Add the mushrooms, zucchini, green beans and squash.
- Saute until semi-tender.
- Add the crushed tomatoes and reduce the heat.
- Season with salt, pepper and garlic powder. Feel free to customize seasonings to your taste.
- Cover and simmer for about 30 minutes or until tender.
- Re-season with salt and pepper.
- Serve over rice.
Penny Cooper says
Love what I see so far!
aimee says
Thank you and welcome! 🙂
Natalie Jarnstedt says
The recipes sound absolutely fantastic – I love cooking, and will definitely try any and all ASAP!
aimee says
Thank you so much Natalie! I hope you stop back and let me know what you’ve tried 🙂
Caitlin says
I added red bell pepper and garlic for a bit more flavor