Vegan Vegetable Stew
User Reviews
5.0
24 reviews
Excellent
Vegan Vegetable Stew
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You'll love this hearty Vegan Vegetable Stew! It's warming, comforting and super easy to make in less than 30 minutes.
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Ingredients
- 1 tablespoon oil
- 1 onion chopped
- 1 clove garlic chopped
- 2 tablespoon all-purpose flour (plain flour) (or gluten-free)
- 4 ½ cups (1 litre) vegetable stock
- 1 ½ cups (250g) potatoes peeled and cut into chunks
- 3 carrots peeled and chopped
- 2 celery sticks chopped
- 2 bay leaves
- ¼ teaspoon pepper or to taste
- chopped parsley to garnish
Instructions
- Heat the oil in a large pot and fry the onion until golden, about 5 minutes, then add the garlic and cook for 1 minute.
- Stir in the flour and cook for a further minute.
- Add the vegetable stock, potatoes, carrots, bay leaves and pepper, stir well, bring to the boil then reduce the heat and simmer for 20 minutes or until the potatoes and carrots are tender.
- Remove the bay leaves before serving.
Notes
- Freeze the cooled stew in a freezer-safe container for up to 3 months.Store in the fridge for up to 5 days.
- Freeze the cooled stew in a freezer-safe container for up to 3 months.
- Store in the fridge for up to 5 days.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
1097mg
(46%)
Potassium
518mg
(15%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
8206IU
(164%)
Vitamin C
20mg
(22%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1097mg | 46% |
| Potassium | 518mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8206IU | 164% |
| Vitamin C | 20mg | 22% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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