I LOVE fresh vegetables and am always looking for ways to sneak in completely vegetarian / vegan dishes in to our weekly family menus. My husband is, as our friend Eddie Huffman likes to call it, a ‘meatatarian’.
Though I do eat a lot of veggies – I am what most would consider a Semi-vegetarian as I still have a weakness for grilled salmon, sushi, bacon, a good steak and a few other dishes that would totally gross my die hard vegetarian friends out. But I am fully aware that the food we eat could be killing us!
This vegan recipe is one I made up one Saturday while looking at all the veggies we had left over from the week. You see, we have a rule not to buy more fresh vegetables until we eat what we have – it’s a habit I picked up from my Dad, who was a WWII vet.
Since creating this recipe it has become a year round favorite of mine and is so easy to make.
Start to finish 2-3hours. I usually prep this in the morning after breakfast so that it will be ready by lunch. But if you are anything like me – stew is always better the second day anyway!
What you will need:
- 1 jar fire roasted red peppers chopped
- 2 medium yellow squash quartered & sliced
- 2 medium zucchini quartered & sliced
- 2 whole medium white onions chopped into large pieces
- 3 scallions chopped (set aside the green stalks for garnish of other dishes throughout the week and use only the onion part)
- 7 stalks celery chopped
- 1 medium tomato peeled and chopped
- 2 tablespoons vegan bouillon
- 6 cups water
- 2 Tablespoons Savory Spice Shop Cantanzaro Herbs (Salt-Free)
- cut, chop and prep veggies. (be sure to save your scraps in a ziplock bag and freeze them > here’s why)
- bring water to a boil in a large pot and add all ingredients
- bring back to a boil and cook at a rolling boil, uncovered for 10-15 minutes
- reduce heat to medium and cook for additional 30 minutes, stirring occasionally
- reduce to a simmer and cover with a lid
- set timer for 2 hours and wait patiently. :)
- enjoy your vegan stew and come back to let me know how yummy it was!