Market stands are brimming with the season’s best produce right now, and I thought it would be an ideal time to share one of my favorite comforting stew recipes. This is an excerpt from my vegan cookbook, “Cook. Eat. Repeat.” (Available HERE!)
Looking to use up some less-than-fresh vegetables that you found at the bottom of your bin? A stew can breathe new life into stowaways from carrot bags past, lone potatoes or wilted turnip. Maybe you’re just looking for something to do with that GIANT bag of carrots and potatoes that seemed like a good idea at the time. There’s a stew for that! What makes this stew great is that there are no rules – use as much or as little of each vegetable as you please – and feel free to experiment and add whatever you have on hand. I made a version of this just yesterday and added a diced up kohlrabi & some chopped radishes. Parsnips are another fave if I’ve got my hands on them. As long as the majority of your veg is cut into relatively similarly-sized pieces, you’re good to go.
This stew is entirely vegan and jam packed with flavour. It’s a great way to warm up as the nights start to get chilly. It’s a comfort food that you can feel good about, chock full of vegetables and healthy protein from the beans.
