Vegan Stew with Winter Vegetables
A hearty plant-based stew loaded with cold weather veggies and protein-packed chickpeas.
Servings 4 people
Calories 266kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 5 cloves garlic pressed or minced
- ½ teaspoon sea salt more to taste
- ¼ teaspoon black pepper more to taste
- 1 turnip peeled and diced
- 1 sweet potato peeled and diced
- 1 beet peeled and diced
- 3 parsnips peeled and diced
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 4 cups vegetable stock
- 1 15.5 oz can chickpeas drained and rinsed
Instructions
- Heat the olive oil over medium heat in a a Dutch oven or large soup pot. Add the onion and cook for a few minutes before adding the garlic, salt, and pepper. Stir, and cook for a few more minutes.
- Add the diced veggies and let them cook down for ~5-7 minutes before adding the thyme and pouring in the vegetable stock. Increase heat to bring to a boil, then cover, and reduce heat to low. Let the veggies cook for ~20 minutes, until tender. Stir in the chickpeas.
- Serve warm with crunchy bread!
Notes
- You can add or sub other winter veggies, like rutabaga, celeriac, or white potatoes. Feel free to add more herbs, such as rosemary.
- If you want to thicken the stew more, stir in a little cornstarch towards the end of the cooking time.
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in a saucepan over the stove for a few minutes, stirring occasionally, or in a bowl in the microwave on high for 1-2 minutes.
- You can also freeze this stew in airtight containers for up to 3 months. Thaw in the fridge before reheating and serving.
Nutrition
Serving: 2cups | Calories: 266kcal | Carbohydrates: 50g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 957mg | Potassium: 854mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5194IU | Vitamin C: 34mg | Calcium: 113mg | Iron: 3mg