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.
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.
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.
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.
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.
How to store:
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.