More Great Recipes: Gluten-Free | Stew | Vegan

Vegan Vegetable Stew

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Why I Love This Recipe

From Boston Globe. This is delicious and filling. It re-heats beautifully, so make a double batch for lunch all week. Yum! Jen Robins.

Ingredients You'll Need

2 tbsp. olive oil
3 large carrots, cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
3 medium parsnips, cut into 1/2-inch dice
3/4 lb. peeled, seeded butternut squash, cut into 1/2-inch dice
1 15 oz.can Great Northern or other white beans, drained
1 14 oz. can diced tomatoes
3 cups vegetable stock
2 tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
salt and pepper to taste


In a soup pot over medium high heat, heat the oil. Add carrots, celery and parsnips. Cook, stirring occasionally, for 10 minutes or until vegetables begin to brown.

Add squash, beans, tomatoes, stock, tomato paste, rosemary, half the thyme, salt and pepper. Bring to a boil, lower the heat and cover the pan. Simmer for 30 minutes or until all vegetables are tender.

If the stew seems dry while cooking, add more liquid. Taste for seasoning and add more salt and pepper, if you like.

Serve the stew over long-grain brown rice and remaining thyme.

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