I have been making some version of this dish for years. I always seem to buy more veggies than I can consume in a week and this uses whatever you have on hand. For those of you fortunate enough to have gardens, you know all about excess produce.
This garden vegetable stew features onions, zucchini, yellow squash, corn, mushrooms and tomatos. Serve as is or over farro, brown or white rice and a sprinkle of vegan parmesan.
What I love most about this recipe is that it is a one-pot meal. I suppose you could also do this in a crock pot, but I like to saute the veggies a bit before adding the tomatos and juice. I just think it gives it a bit more flavor.
It’s simple yet delicious. And really quite inexpensive.
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Garden Vegetable Stew {Vegan}
Ingredients
- 1 Tbl Oil olive, grapeseed, etc.
- 1 medium Onion chopped
- 2 Zucchini chopped
- 1 Yellow Squash chopped
- 1/2 C Corn
- 4 fresh tomatos chopped (OR 15 oz. can Diced Tomatos)
- 8 oz. Mushrooms quartered
- 1/2 C Vegetable Broth
- Salt & Pepper to taste
- Vegan Parmesan or Nutritional Yeast for serving if desired
- Parsley for garnish
Instructions
- In a large stock pot, add the oil and on high heat, saute the onions until soft.
- Add the zucchini & yellow squash. Saute for 5 minutes.
- Add the mushrooms and corn. Saute for another 5 minutes.
- Add the tomatos, broth and season to taste with salt and pepper.
- Reduce heat and allow to simmer for about 30 minutes, covered.
- Zucchini should be tender and sauce should be somewhat reduced.
- Serve over farro, brown or white rice.
- Season to taste with salt & pepper and/or serve with a sprinkle of vegan parmesan or nutritonal yeast.
- Garnish with parsley, if desired.
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