Root Vegetable Stew (Edit recipe)

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Full of nourishing vegetables like carrots, potatoes, and beets, this easy one-pot root veggie stew is hearty and comforting. A classic flavorful stew that is both naturally gluten-free and vegan and can be customized to every palette. Every spoonful is warm, cozy, and delicious.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
3 whole Celery, chopped
1 whole White Onion, chopped
3 whole Carrots, chopped
2 whole Yukon Gold Potatoes, chopped
1 whole Turnips, chopped
3 whole Beets
6 cups Vegetable Broth, can sub chicken or beef broth
8 fl oz Tomato Sauce, can sub 5 oz tomato paste
1 Tbsp Vegan Buttery Spread
1 Tbsp Balsamic Vinegar
1 Tbsp Italian Seasoning
1 pinch Salt and Pepper, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large soup pot, heat the olive oil over medium-high heat.
Add the chopped celery, onion, carrots, potatoes, turnip, and beets and stir and cover with a lid. Lower the heat to low and allow the vegetables to cook for 10 minutes, stirring every 2-3 minutes.
Remove the lid and add the vegetable broth, tomato sauce, butter, and balsamic vinegar. Stir to combine.
Add the Italian seasoning, salt, and pepper. Adjust to taste.
Allow the stew to simmer on low for 15-20 minutes or until the desired consistency is achieved. If you don't like a chunky stew, give the veggies a gentle mash with a potato masher.
Serve warm with fresh parsley and thyme if desired. Enjoy!

Notes

You can use whatever root vegetables you prefer like squash, leeks, parsnips, or rutabaga.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	225
Fat:	6 g
Carbohydrates:	40 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	1560 mg
Fiber:	7 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.