OK, I admit I made up the ‘world famous’ part about my vegetarian stew, but at least it’s famous among my family and most everyone who knows me. If you’re looking for a vegetarian dinner idea, or a lunch idea – heck, I even eat it for breakfast – then this is it.
Reasons to Love, Worship & Adore This Vegetarian Delight
1. Simple and easy
4. Low in calories and fat
My Ever-Changing Recipe
My stew, which is also a vegan stew, is never the same twice because the ingredients are … whatever I have around the house. The beginning is the same though.
* Pour a 28 ounce can of tomatoes into a large pot. I like ‘crushed’ tomatoes, rather than tomatoes in juice because the flavor is stronger. Then fill the can with water and pour it in the pot along with a big glob of vegetable Better Than Bouillon. Love that product! I also throw in some minced garlic.
2. Cut a few potatoes into small to medium pieces and throw them into the tomatoes. Bring it to a simmer, cover the pot and leave it alone until the potatoes are tender.
3. Then start throwing in whatever you want. In the picture above, I’ve added corn, lima beans, navy beans, some minced up carrot, leftover quinoa, parsley and some fresh spinach in small pieces.
4. Add whatever spices you like. I always add Mrs. Smith’s Southwestern seasoning, as well as cumin and chipotle chili pepper. You might like a more Italian-y flavor. Whatever you want, it’s all good.
Cook it for another 30-60 minutes and eat up. It will keep very well in the refrigerator for several days, or even a week. If it lasts that long. Mine never does.
And if you think my vegan stew isn’t any good, I’ll have you know it’s passed the acid test: MY SON LIKES IT! He looked very suspiciously at the quinoa but decided he liked it anyway. :-)