Plant-Based Winter Vegetable Stew
1 large onion, diced
3 cloves of garlic, minced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 celery stalks, chopped
1 sweet potato, peeled and cubed
1 small butternut squash, peeled, seeded, and cubed
1 can (14 oz) diced tomatoes (preferably no salt added)
4 cups vegetable broth (preferably low-sodium)
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley or coriander, chopped (for garnish)
In a large pot over medium heat, add a splash of water or vegetable broth. Sauté the onion and garlic until fragrant and translucent.
Add the carrots, parsnips, celery, sweet potato, and butternut squash to the pot. Stir well to combine.
Add the diced tomatoes (with their juice), vegetable broth, tomato paste, smoked paprika, dried thyme, bay leaf, salt, and pepper. Stir to incorporate all the ingredients.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the vegetables are tender.
Remove the bay leaf and taste the stew, adjusting the seasonings if needed.
Serve the stew hot, garnished with fresh parsley or coriander for a burst of freshness.
Feel free to customize this recipe by adding or substituting other winter vegetables, such as mushrooms or kale, to suit your preferences.
You can also serve the stew with a side of whole grains like quinoa or brown rice for a complete and satisfying meal.
Enjoy this flavourful and nourishing plant-based stew throughout the winter season!