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Garden Vegetable Stew {Vegan}
Servings
4
Author
Veg Life Staff
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.