Vegetable Stew
This Vegetable Stew is easy to make and the perfect comforting, hearty one-pot dinner that the whole family will enjoy! It's filled with zucchini, red peppers, mushrooms, sweet potatoes and plenty more healthy, tasty stew ingredients. Gluten-free, vegan, paleo, low carb, keto and Whole30 compliant.
Ingredients
- 1 medium white or yellow onion , diced
- 4 cloves garlic
- 1 carrot , peeled and cut into semi-circles.
- 1 red bell pepper , deseeded and chopped into ½-inch chunks
- 6 cremini mushrooms , or mushrooms of choice, chopped into quarters
- 1 zucchini , chopped into semi-circles
- 1 sweet potato. peeled and chopped into ½-inch piece
- 1 tbsp Italian seasoning
- 1 tbsp tomato puree
- 1.5 tbsp coconut aminos , you can also sub with gluten-free tamari or low sodium soy sauce if you're not gluten-free
- 1 tsp balsamic vinegar
- 3 tbsp arrowroot starch , mixed with 3 tbsp cool water (corn starch will work too)
- 14.5 oz can diced tomatoes
- 3.5 cups vegetable stock
- 1.5 cups chopped kale , you can sub with spinach or any greens of your choice
- salt and pepper , to taste
- chopped fresh parsley , optional for garnish
- Serve with gluten-free / grain-free crusty bread, crackers or sides of choice
Instructions
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Heat a tbsp of olive oil or avocado oil in a large pot/dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes, until slightly softened.
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Add the minced garlic and cook for a minute. Add the carrots, red pepper, mushrooms and zucchini into the pot and cook for 5-10 minutes, until they start to brown and soften. Add a little more oil as needed.
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Add the sweet potatoes to the pot along with the Italian seasoning, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, can of diced tomatoes and vegetable stock.
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Bring to a gentle simmer and allow it to cook for 20-25 minutes, until the sweet potato is soft and tender. Add the chopped kale within the last few minutes, and allow it to cook and wilt.
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Season with salt and pepper, to taste. Garnish with chopped fresh herbs, serve with your favorite crusty bread, crackers or sides and enjoy.
Recipe Notes
How to store:
- Refrigeration: Leftover vegetable stew should be refrigerated in an airtight container. Enjoy it within 2 days for the best freshness.
- Reheating: Reheat your stew in the microwave in 60-second increments, stirring after each one. Add more broth or water to thin out the stew, if needed.
- Make-ahead: Prep veggies in advance for quicker assembly. Stew can be made a day ahead; flavors deepen overnight.
How to freeze:
You can freeze this stew if you'd like to, though it may cause your sweet potatoes to get a little grainy. It will taste great regardless, but do keep that in mind. Thaw frozen stew before reheating it, and enjoy it within 2-3 months.