Chunky Vegetable Stew

I admit it.  It can be difficult to get enough servings of veggies sometimes.  Luckily, soups and stews can fill the bill easily with little fuss.  Soups and stews can be made in batches and frozen or large batches to cover a couple of days of meals.  This vegetable stew has large chunks of veggies, can be doubled and freezes well.

Chunky Vegetable Stew

½ C Boca crumbles (optional)
4 celery ribs, de-string and dice
4 carrots, diced
1 large potato
1 C onion, diced
¼ C sweet peas (reserve for later addition)
1 clove garlic, minced
Cooking spray
¾ t salt
¼ t pepper
½ t basil
½ t dill
2 T tomato paste
½ C Crushed tomatoes
5 C vegetable broth
1 T flour (spelt, cornstarch, potato starch)
1 T cold water

Set aside sweet peas.  Chop vegetables into large chunks, sprinkle with a little salt & pepper.  Place in a roasting pan and spray very little cooking spray onto vegetable and stir.  Roast for 25 minutes at 400 degrees.

While vegetables are roasting, combine tomato paste, crushed tomatoes, spices and vegetable broth in soup pot.  In a small bowl with tight fitting lid, combine water and flour.  Shake until combined then add slowly to heated tomato mixture.

In saucepan, heat crumbles and sweet peas, adding about ¼ C of tomato broth mixture.

When vegetables are cooked, add vegetables and crumbles to tomato broth.


2 thoughts on “Chunky Vegetable Stew

  1. Cooper Walter

    I know what you mean–even though I’m plant-based, I sometimes just don’t get enough veggies, especially green leafy vegetables. However, this recipe looks like a great way to get some more veggies!

    1. thegroovyplanteater Post author

      Hi Cooper, Thanks for the comments. It’s great to see someone young get on the band wagon and go a step further by wanting to help others. My hope is that I can post super easy, great tasting and budget friendly recipes that anyone can cook. These dishes are super cheap as well so hopefully it will disprove the myth that healthy eating is too expensive.


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