Vegan Comfort Vegetable Stew Recipe

About this recipe

A hearty and nourishing vegan stew packed with seasonal vegetables, white beans, and fresh herbs. Perfect for a satisfying dinner that aligns with plant-based dietary preferences.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Schwartz Oregano
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Celery
• 250 G Veenas Fresh Garlic
• 720G Perello Alargada White Beans, 720G
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1Pc White Cabbage 1pc
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Red Sweet Potato
• 30G Mill & Mortar Organic Orange Peel, 30G
• - Nearly Naked Veg Basil 100g
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat 1 tsp of vegetable oil in a large saucepan over medium heat.
2. 2. Add 1 cup of diced onion and 1/2 cup of chopped celery. Cover and cook, stirring occasionally, until tender, about 5 minutes.
3. 3. Stir in 2 tsp of minced garlic and cook for 30 seconds until fragrant.
4. 4. Add 2 cups of cooked white beans, 1 cup of diced sweet potato, 1 cup of sliced carrots, 1 cup of diced tomatoes, 4 cups of shredded cabbage, 1/4 tsp of oregano, and the peel of 1 orange.
5. 5. Pour in 3 cups of vegetable broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat and simmer uncovered until the vegetables are tender, about 20 minutes.
6. 6. Stir in 1 tsp of lemon juice and 1/2 cup of chopped fresh basil. Adjust seasoning with salt and pepper to taste.
7. 7. Serve the stew hot, garnished with additional fresh basil if desired.