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Vegan Vegetable Stew

A vibrant and nourishing stew that turns ordinary vegetables into a delightful culinary masterpiece, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced Toast for better flavor
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 2 cups vegetable broth For liquid base
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed Or substitute with other beans
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish For serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery; sauté until softened, about 5 minutes.
  3. Stir in the garlic and bell pepper, cooking for another 2 minutes.
  4. Add the zucchini, vegetable broth, diced tomatoes, kidney beans, thyme, oregano, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the veggies are tender.
  6. Adjust the seasoning if needed and serve hot, garnished with fresh parsley.

Notes

Feel free to add seasonal veggies, extra proteins like lentils, or stir in coconut milk for richness. Leftovers can be stored in the fridge for up to 4 days or frozen for about 3 months.