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

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• 1kg 1kg Green Pepper
• 330G Wood Oven Roasted Red Pepper Strips, 330G
• 1.5 kg Green Fine Beans 1X1.5Kg
• 400G Italianavera Chopped Tomatoes, 400G
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• - Rajah Crushed Red Chillies
• - Tata Salt

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 crushed tomatoes into a saucepan and bring to a boil over medium heat. Add 200 g of trimmed fresh green beans 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 green beans 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.