| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 7g | 1g | 32g |
| sugars | fibre | protein | salt |
| 9g | 7g | 6g | 0.75g |
Why I Love German Vegetarian Vegetable Stew
The Vegetarian Vegetable Stew, a German delicacy, has long secured a spot in my heart and kitchen. This hearty and colorful medley of veggies marries convenience and deliciousness with a hint of international flair in a delightful way. Despite its European origins, as an Afro-Southern fusion aficionado, I find this delectable dish connects me to the warmth and comfort of Southern dishes I hold dear. It’s the ultimate comfort food that truly warms your belly and soothes your soul.
Infusing Global flavors
Part of the charm of cooking is the ability to transport our tastebuds to various parts of the world right from our kitchens. This Vegetarian Vegetable Stew does exactly that. Inspired by its German origins, I’ve added a few tricks in my preparation to elevate its flavor profile, paying homage to my West African roots. Worthy of mention here is Chef Helmut Ziebell, whose innovative plant-based German recipes have reignited my passion for vegan cookery.
Pairs Perfectly
Beyond its stand-alone deliciousness, this Vegetable Stew is a versatile dish that can complement a variety of meals. It pairs beautifully with a rustic Soda Bread, the subtle sweetness of the bread contrasting the savory stew perfectly. Or if you’re seeking added protein, it’s a dreamy accompaniment to grilled chicken or seared tofu.
Embracing the diversity of global cuisine while infusing my own culinary heritage, I am always excited to whip up a pot of Vegetarian Vegetable Stew. There’s something magical about the unassuming yet robust flavors that resonate with you long after the last spoonful. Plus, it’s a heartwarming reminder of the incredible things you can achieve with simple, fresh ingredients. So go ahead, roll up those sleeves and create some magic in your kitchen!
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 large potato, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 cup green peas
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Method
Step One
Start by heating the olive oil in a large pot over medium heat. Once heated, add the chopped onion and minced garlic, cooking for about 5 minutes until the onions become translucent.
Step Two
Next, add the chopped carrots, parsnips, potato, and red bell pepper to the pot. Continue to cook for another 5-10 minutes, or until the vegetables start to soften.
Step Three
Add the green peas and chopped zucchini to the mix. Stir to combine all of the ingredients.
Step Four
Pour in the vegetable broth and the can of diced tomatoes into the pot, followed by the dried thyme, dried oregano, and bay leaf. Season with salt and black pepper according to your taste.
Step Five
Bring the stew to a boil, then turn the heat down to low and let simmer for around 30-40 minutes, or until the vegetables are fully cooked and tender.
Step Six
Right before serving, stir in the chopped fresh parsley for added flavor and color. Your Vegetarian Vegetable Stew is now ready to enjoy!
