Hiya,
Does anyone have a tasty vegetarian stew recipe they’re willing to share?
I have a slow cooker, and I would prefer to use vegetable stock as a base (as opposed to chicken/beef/etc)
Thanks!!
Here’s one of my favorites:
**Spinach Chickpea Leek **
1 tbs olive oil
2-3 leeks, sliced thinly (circles)
1 zuchini, chopped (yellow summer squash also works great)
minced garlic (I use tons)
2 14 oz cans tomatoes (crushed)
small can tomato paste
1 bay leaf
3 3/4 cup veg broth
1 14 oz can chickpeas (gabanzo beans) drained
block of frozen spinach (thawed, drained)
1 tbs oregano
1/2 tsp white pepper
1/4 tsp red pepper flakes
fresh parm cheese for topping
Heat the oil in a large sauce pan, add leeks and zucchini and cook briskly for 5 minutes.
Add the garlic, tomatoes, tomato paste, bay leaf, vegetable broth, chickpeas and spices. Bring to a boil and simmer 5 minutes.
Shred the spinach finely, add to the soup and boil for 2 minutes. Season to taste. (the longer it cooks on the stove, the better it is). Remove the bay leaf, sprinkle with parmesan cheese (if desired).
Humm - that does look tasty, but hubby won’t eat it as he’s an avowed tomato hater.
I was sort of hoping maybe for a fall veg type of recipe…
Sorry to be a pain (I should have put that in the OP!!!)
The Moosewood series of cookbooks are full of vegetarian recipes although many soups and stews do use tomatoes…so experiment! Leave 'em out and see what happens.
Here’s one of their soups that doesn’t use tomatoes. It’s a chunky, hearty soup - thicken it if you like, serve it with some nice crusty bread and you’ll swear it’s a stew anyhow.
Minestrone Genoa
6c veggie stock
2c chopped onion
1c chopped celery
1c peeled & chopped carrots
2c peeled & cubed potatoes
2c chopped cabbage
1c green beans in 2 inch pieces
2 15-oz cans of cannellini or white kidney beans (rinse and drain)
1c pesto (that’s a lot, I’d get a jar and use “to taste”)
Boil the stock. Add onions, celery and carrots, simmer 10 minutes.
Add potatoes, cabbage and green beans, simmer 10-12 minutes until potatoes are tender.
Stir in the beans and pesto, heat thoroughly. Season to taste.
ETA - I think this would work fine in a slow cooker, add the pesto at the end right before serving.
Thanks for that as well - it looks tasty, but I kind of hate beans.
God this is going to turn into one of those threads where everyone want’s to beat the OP with noodles for being vague and refusing all suggestions! GAH! I hope not.
Anyhow - additional recipes would be great - more specifically I’m looking for a very thick stew type dish, preferably without pasta/rice/etc.
Kind of like a thick chicken stew, but with no chicken, if that makes sense…
My boyfriend once made me a vegan sweet potato stew. I’ll ask him for the recipe when he gets off work, if you’re interested.
Ooo - that sounds lovely - yes please!! (Well, assuming it’s bean and tomato free!! :p)
Wait, wait … back up a sec.
You want a recipe for stew that involves no:
- meat
- meat broth
- tomatoes
- beans
And you want it to be thick in texture?
Don’t ask for much, do ya? 
Anyway, I think you could take most basic stew recipes and sub in potatoes for beans. Taters will add thickness, particularly if you use Russets. (Waxy potatoes like little reds will hold their shape better but not add much thickening.)
Maybe look at some corn chowder recipes, see if any of those jump out at you?
Yep. 
Actually I just found this one:
Autumn Vegetable Stew (Vegan, Gluten-Free, Soy-Free)
This comfort stew was published by the Times Colonist in Victoria, BC. Serve it over rice or couscous for a healthy vegan meal.
Yields: 4 servings
Ingredients:
3 Tbsp olive oil
1 medium onion, halved and sliced
1 medium carrot, halved lengthwise and sliced
1 medium parsnip, halved lengthwise and sliced
1 large celery rib, halved lengthwise and sliced
1 medium red bell pepper, cut into 1-inch cubes
2 garlic cloves, chopped
3 Tablespoons flour (use rice flour for gluten free)
2-3 teaspoons curry powder
3 cups vegetable stock
2½ cups of fresh pumpkin or butternut squash, peeled and cut into 1-inch cubes
½ teaspoon dried sage
½ cup frozen peas
sea salt
black pepper
Directions:
Heat the oil in a large pot set over medium heat. Add the onion, carrot, parsnip, celery, bell pepper and garlic and cook until softened, about 4-5 minutes. Stir in flour and curry powder and mix until well combined. While stirring, slowly pour in vegetable stock. Add the pumpkin and sage and bring the stew to a simmer. Gently simmer until the vegetables are tender, about 10 minutes. Mix in the peas and heat through. Season with salt and pepper and serve.
I have a hunch that it would be quite thick, but if someone has one that they’ve used and enjoyed I’d be delighted to hear about it!
I really like this extremely flavorful Moroccan-style vegetable couscous (make the stew, serve over couscous). It’s taken from Mark Bittman’s The Best Recipes in the World, although as per copyright issues, I’m paraphrasing the instructions. You can substitute at will, and if you want to leave out the chickpeas, feel free. (They’re really good - give them a try once!) I’ve never made it in a slow-cooker, so you’re on your own there.
2 tablespoons butter or olive oil
2 large onions, roughly chopped
1 red bell pepper, stemmed, seeded, and roughly chopped
Salt and black pepper to taste
1 tablespoon peeled and minced fresh ginger
1 large pinch saffron threads or 1/2 teaspoon ground turmeric [I always use turmeric - much cheaper]
1/4 teaspoon cayenne, or to taste
1 teaspoon ground coriander
3 cloves
1/2 teaspoon ground cinnamon
4 medium carrots, roughly chopped
1 pound winter squash, like butternut or pumpkin, or sweet potatoes, trimmed and cut into chunks
2 medium zucchini, cut into chunks, or 1/2 pound trimmed green beans
1 cup or more vegetable stock or water
2 cups cooked or canned chickpeas
1/2 cup raisins
6 servings of couscous, prepared following package directions
Heat the butter/oil in a large saute pan with a lid on medium. Add the onions and bell pepper, salt, and at least 1/2 teaspoon freshly ground black pepper. Saute, stirring occasionally, until the onions are quite soft, about 10 minutes. Stir in the ginger and spices, then the carrots, squash/sweet potatoes, zucchini/green beans and the liquid; turn the heat down to low, cover, and simmer until the carrots are tender, 20-30 minutes more. Add a bit more liquid if it threatens to dry out. Stir in the chickpeas and raisins and cook another 10 minutes, uncovering and raising the heat a little if it’s very soupy, or adding a bit of water if it’s very dry. Adjust the seasonings (you should really taste the cayenne and the black pepper) and serve.
Request being processed (it may take a few days).
I’m actually very pro chickpea, so no need to leave them out - this looks very tasty and I think once it cools off a bit around these parts I’ll give it a try. I’m a big squash fan so this sounds really good.
Thanks!!
You’re welcome.
What beans do you like? What do you dislike? So far, you like chickpeas and don’t like cannelini. What about lentils? Split peas? Black-eyed peas? Kidney beans? Black beans? Favas? etc., etc.
Well, I don’t really do recipes, but here’s what I would buy when I make my yearly Vat O’ Veggie Stew: (it freezes very well)
1 large rutabaga
1 large turnip
bag of parsnips (use about half)
bagof carrots (use most)
bag of celery (use all, including leaves)
1 head of green cabbage (purple gives a bad color)
1 pound firm tofu
bag of frozen cut green beans
2 large yellow onions
1 head garlic
1 can minced black olives (mostly for the color they give to the stock)
1 litre cheap riesling or port (since you mention chicken, go with a sweet riesling)
5-10 gladware type freezer storage containers
Other things which go in well: potato gnocci; green lentils; 2/3 cup each of each of barley and whole oat groats . . .
Remember, this is for a ginormous vat of stew. But the main things to keep in mind for satifaction are 1. something to chew, 2. protein, 3. umami flavor, and 4. thick broth. Be sure to add the green beans at the end, maybe about 20 minutes before serving. I actually add them directly to the freezer containers, so that they don’t get over cooked when I re-heat.
The chewing part is easy, just leave your root vegetable big enough to feel like a bite.
Without beans protein is tough. You can add the tofu in small chunks (it picks up the flavor fo the broth nicely), or maybe try blending it or some chickpeas into the broth.
I find that a tiny (like 1/2 tblsp per vat) of dark sesame oil will provide just the right umami spike. Borwning the onions and garlic before adding also helps immensly.
To thicken the broth I usually just dip out some of the root veggies and blend them up, then add them back in. Try to avoid the celery as it leaves unpelasant fibers floating around. If you absoluelty must use a starch to thicken, try potato flour. Use a small amount and stir well. IT thickens betetr than most flours, and doesn’t make the broth bland and milky looking.
Hope that helps!
You might be able to leave the black beans out of this, but I wouldn’t. They aren’t overbearing, anyway. I got this from Vegetarian Times years ago and it’s utterly awesome!
**Pumpkin and Black Bean Soup **
6 servings; vegan
1½ to 2 lbs. pumpkin or other winter squash
2 tbs. olive oil
2 medium leeks, (white and pale green parts) halved, well-washed and thinly sliced
3 cloves garlic
1 large sweet potato, peeled and chopped
1 medium red bell pepper, seeded and finely chopped
5 to 6 cups vegetable stock or canned broth
15-oz can black beans, rinsed and drained
1 tbs. tamari or soy sauce
1 tbs. grated peeled fresh gingerroot
1 tsp. ground cumin
¼ cup chopped fresh cilantro
Quarter and seed pumpkin. Steam until tender, 10 to 15 minutes. Allow to cool.
Meanwhile, in medium skillet, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are softened, about 5 minutes. Remove from heat.
Scrape pumpkin from peel. In large pot, combine pumpkin flesh, sweet potato, bell pepper and 5 cups broth. Bring to a boil. Reduce heat and simmer until sweet potato is tender, 15 to 20 minutes. Remove from heat and cool slightly.
In food processor or blender, puree soup, in batches if necessary. If soup is too thick, add additional broth. Return mixture to pot. Add leek mixture and remaining ingredients. Simmer until heated through. 10 to 15 minutes.
Per 1-1/2 cup serving: 163 ca.; 6G prot.; 4G total fat (1G sat. fat); 29G carb.; 0 chol.; 467 MG sod.; 4G fiber.
Ellen’s notes: I recommend chopping the leeks. Just slicing them produces long stringy pieces that are difficult to eat. I did steam the pumpkin, but several people have told me that it’s easier to bake a pumpkin than steam it. I don’t know; I haven’t tried.
I like chickpeas, split peas, black beans, green beans and baked beans. I also like fresh peas a whole lot.
I HATE kidney beans - I gag a little just thinking about them. Fava beans can also get the hell away from me. I find a 3 bean salad quite disgusting.
African Sweet Potato Stew Recipe
Ingredients
1 tablespoon olive oil
1 large onion, chopped (about 2 cups)
2 cups chopped cabbage (to save time, use packaged slaw mix)
3 to 4 cloves garlic, minced
1 18-ounce can sweet potatoes, drained and chopped
1 14 1/2-ounce can tomato wedges or diced tomatoes, undrained
1 1/2 cups tomato juice
3/4 cup apple juice
1 to 2 teaspoons grated fresh ginger root
1/4 to 1/2 teaspoon red pepper flakes
2 cups frozen cut green beans
1/3 cup natural peanut butter
Heat oil in a large skillet over medium-high heat.
Add onion; Cook, stirring, until tender, about 5 minutes.
Mix in cabbage and garlic; Cook, stirring, until cabbage is tender-crisp, about 5 minutes.
Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes.
Reduce heat to medium-low; Cover.
Simmer until hot and bubbling, about 6 minutes.
Stir in green beans and simmer, uncovered, for 5 minutes.
Stir in peanut butter until well blended and hot, about 1 minute.
Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.
Per Serving:
261 Calories; 8g Protein; 9g Fat; 40g Carbohydrates; 0 Cholesterol; 425mg Sodium; 8g Fiber.
Hi! I’m not the OP but I share her general dislike of beans and I like a good thick stew so I gave this a try. It’s delicious! Thanks for sharing it
Promethea, glad you liked it!
OK. Have you tried any of the zillions of split pea soups out there? If you make them chunky with potatoes and carrots, and do a version without the ham bone, would that be sufficiently stew-y?