Root Vegetable Stew
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.
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 3 whole3 whole3 whole Celery, chopped
- 1 whole1 whole1 whole White Onion, chopped
- 3 whole3 whole3 whole Carrots, chopped
- 2 whole2 whole2 whole Yukon Gold Potatoes, chopped
- 1 whole1 whole1 whole Turnips, chopped
- 3 whole3 whole3 whole Beets
- 6 cups6 cups6 cups Vegetable Broth, can sub chicken or beef broth
- 8 fl oz8 fl oz8 fl oz Tomato Sauce, can sub 5 oz tomato paste
- 1 Tbsp1 Tbsp1 Tbsp Vegan Buttery Spread
- 1 Tbsp1 Tbsp1 Tbsp Balsamic Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Italian Seasoning
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
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Process
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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