Vegan Italian Vegetable Stew Recipe

About this recipe

A hearty and flavorful vegan stew featuring fresh vegetables simmered in a rich tomato sauce. Perfect for dinner and pairs wonderfully with pasta or crusty bread.

Ingredients

• 250 g Zucchini Green
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 2 ltr Figaro Extra Light Olive Oil
• 60G Primi Piatti Red Chilli Flakes
• 200 g Hommade Tomato Puree
• 1 kg Tata Plus Iron Health, Double Fortified Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 chopped zucchinis, 2 diced onions, and 250 g sliced mushrooms. Cook until the vegetables are browned and softened, about 8 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Transfer to a dish and set aside.
2. 2. In the same skillet, add another 2 tablespoons of olive oil. Add 3 diced green peppers and 2 diced red peppers. Cook until softened, about 5 minutes.
3. 3. Meanwhile, pour 400 g of tomato puree into a saucepan and bring to a boil over medium heat. Add 4 chopped zucchinis and cook until tender but still crisp, about 6 minutes. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of crushed red pepper flakes for a slight kick.
4. 4. Once the zucchinis are al dente, combine the sautéed zucchini, onions, mushrooms, and peppers with the tomato sauce in the saucepan. Stir well and bring the mixture to a gentle boil.
5. 5. Remove the saucepan from heat and let the stew rest for 5 minutes to allow the flavors to meld. Serve hot over cooked pasta or alongside crusty bread for a satisfying vegan dinner.