Vegetarian Polka Dot Stew Recipes

HEARTY VEGETABLE STEW RECIPE BY TASTY

Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
Remove the bay leaves.
Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

VEGETARIAN POLKA DOT STEW

Vegetarian Polka Dot Stew image

From TOH--"Here's a speedy and satisfying version of traditional minestrone soup. The fun polka-dot shapes of the couscous, baby carrots and black beans give this stew its name." -Teagan O'Toole, Boston, Massachusetts The editor's note states that barley may be used for the couscous. I will likely use broth instead of water.

Provided by smellyvegetarian

Categories Stew

Time 30m

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
1 cup israeli couscous, raw
2 carrots, sliced
1 plum tomato, chopped
1/4 cup onion
1 garlic clove, minced
2 (19 ounce) cans tomato soup (not condensed)
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon fresh basil (or 1 teaspoon dried basil)
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
shredded parmesan cheese (optional)

Steps:

In a large saucepan, bring water to a boil. Stir in the couscous, carrots, tomato, onion and garlic. Bring to a boil.
Reduce heat; simmer, uncovered, for 10-15 minutes or until tender and water is absorbed.
Stir in the remaining ingredients; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 373.9, Fat 2.2, SaturatedFat 0.5, Sodium 1132.4, Carbohydrate 76.6, Fiber 12.4, Sugar 19.7, Protein 15.9

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