Sunday Stew

Chilly Sundays were made for steamy bowls of fresh, homemade vegetable stew.  You should really make this.  It was quick, super easy, incredibly cheap, and I bet you have at least half of the ingredients on hand already. Also, after a weekend full of turkey, stuffing, mashed potatoes, pumpkin pie and everything else under the sun, your body needs this.

I almost forget to mention that it’s vegan, full of protein, and yields approximately 3 days worth of meals for a single person.  No scrounging the office for leftovers this week!

Easy Veggie Stew  (slightly adapted from original recipe, here)

  • 2 cans of vegetable broth + 1 cup of water (more or less depending on how stew-like you want it)
  • 1.5 cups of frozen vegetables ( I used broccoli, cauliflower and carrots)
  • 1 can of chickpeas, rinsed and drained
  • 1 can of mushrooms, drained (I would actually use fresh next time)
  • 1 zucchini, chopped
  • 1/2 onion
  • 1 cup of quinoa
  • handful of chopped fresh carrots
  • 1 small can of tomato paste
  • 1 sweet potato, peeled and diced
  • 2 cloves of garlic, diced
  • 2 bay leaves
  • 1 t of paprika
  • salt and pepper to taste

Bring vegetable broth to a boil, add in all ingredients and seasonings, stir well and bring back to a boil.  Turn heat to low and simmer for approximately 30 minutes or until potatoes are cooked through, stirring occasionally.

Told you it was easy!

4 thoughts on “Sunday Stew

  1. This sounds tasty and I always need reasons to use multiple bay leaves. 🙂 We have the largest container of bay leaves ever produced. Pinning this to add to this week’s menu!

  2. Pingback: Healthy Cream of Asparagus Soup | Near and Viajar

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