Log in

…

Log in

Vegetarian Stew Recipe

1/4

Vegetarian Stew Recipe

2/4

Vegetarian Stew Recipe

3/4

Vegetarian Stew Recipe

4/4

By moonandspoonandyum.com

Vegetarian Stew Recipe

Prep:10minCook:45min

A cozy and comforting Vegetarian Stew recipe filled with rich flavors and a silky-smooth texture. Gluten-free and vegan!

Updated at: Fri, 25 Apr 2025 00:53:51 GMT

Nutrition balance score

Great

Glycemic Index

57

Moderate

Glycemic Load

16

Moderate

Nutrition per serving

Calories163.8 kcal (8%)

Total Fat5.4 g (8%)

Carbs27.6 g (11%)

Sugars7.6 g (8%)

Protein2.8 g (6%)

Sodium318.3 mg (16%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

or yellow, thinly sliced

3sweet potatoes

chopped into 1" cubes

1 x 14.5 ouncecan diced tomatoes

1 cupbaby carrots

or 1 cup roughly chopped regular carrots

1bay leaf dried

¾ teaspoondried crushed rosemary

½ teaspoondried oregano

½ teaspoondried thyme

½ teaspoonsmoked paprika

make sure it's the smoked variety

5 cupswater

or vegetable broth

2 tablespoonstapioca starch

mixed into 1/4 cup water

2 tablespoonsdijon mustard

or pink salt, to taste

Instructions

View on moonandspoonandyum.com

↑Support creators by visiting their site 😊

Notes

8 liked

0 disliked

Delicious

Easy

Go-to

One-dish

Sweet

Amy Voges· 3 months ago

It was good. But I think next time I'll add white beans to boost the protein

Neil Scott· 7 months ago

Makes leftovers

Very nice although I would add extra carrot and potato next time just to fill it out a bit more.

Misty Hunter· last year

I used 6 cups of vegetable broth instead of 10 cups water. With this change, it was definitely the perfect consistency. Added some garlic and onion powder cause in our house they are as important as salt and pepper LOL. I will definitely try this again with russet potatoes just to see how the flavor changes!

I used 6 cups of vegetable broth instead of 10 cups water. With this change, it was definitely the perfect consistency. Added some garlic and onion powder cause in our house they are as important as salt and pepper LOL. I will definitely try this again with russet potatoes just to see how the flavor changes!

Lindsay C· 2 years ago

Makes leftovers

Delicious! I used russet potatoes and butternut squash instead of sweet potatoes. I also added chickpeas and spinach at the end. I was unsure about the mustard but it was great! My 4 year old loved it too - we were challenging each other to see if we could get every type of vegetable onto our spoons! He ate a large bowl, which is a huge win for us!

Delicious! I used russet potatoes and butternut squash instead of sweet potatoes. I also added chickpeas and spinach at the end. I was unsure about the mustard but it was great! My 4 year old loved it too - we were challenging each other to see if we could get every type of vegetable onto our spoons! He ate a large bowl, which is a huge win for us!

Beli· 2 years ago

Makes leftovers

This was delicious, super warm and cozy. Perfect for a fall or winter day. I used potatos instead of baby carrots, and chickpea flour instead of tapioca. Also added some cumin and chilly flakes.

This was delicious, super warm and cozy. Perfect for a fall or winter day. I used potatos instead of baby carrots, and chickpea flour instead of tapioca. Also added some cumin and chilly flakes.