Vegan Healthy Vegetable Stew (Gluten-Free)
This is one hearty vegetable stew that is beautifully seasoned and contains tons of vegetables. Starchy potatoes and plant milk make this dinner creamy and incredibly satisfying. A perfect meal for colder winter evenings!
Servings: 6 Servings
Calories: 276kcal
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion peeled and coarsely chopped
- ½ of a butternut squash peeled and coarsely chopped
- 1 bunch asparagus chopped
- 2 ½ pounds potatoes peeled and chopped (either Yukon Gold or Russet Burbank)
- Sea salt and pepper
- 2 cups plant milk like pea or almond milk
- 2 teaspoons garlic powder
- 1 teaspoon turmeric powder
- ½ bunch spinach thoroughly washed and coarsely chopped
- 3 tablespoons nutritional yeast
- 1 cup canned chickpeas, drained optional
Instructions
- In a large skillet, cover the bottom with the coconut oil and heat over medium-high heat. Add all the chopped vegetables except the spinach. Season everything with one teaspoon of sea salt. Cook and frequently stir for 5 minutes.
- Then cover the pan and let it further cook for 5 minutes.
- Remove the lid and pour the plant milk equally over the vegetables. Stir everything well to combine. Season with garlic powder, turmeric powder, a good amount of pepper, and some salt to taste.
- Let the liquid come to a simmer. Cover the pan and cook for 10 minutes or until the potatoes are soft. Lower the heat, if necessary, to maintain a gentle simmer.
- Then remove the lid and stir in the spinach. Let it cook for a couple of minutes, uncovered. Season with nutritional yeast and more salt to taste, if needed.
- Stir in the chickpeas (optional) and let them simmer with the stew for a minute or two.
- Remove from the stove and serve immediately
- Garnish with some more nutritional yeast, if preferred.
Notes
Gold Yukon potatoes or Russet Burbank are my favorites in this stew. There is no fast rule here, and I suggest to go with what you love. But I found that these potatoes still hold their firmness while releasing enough starches to thicken the sauce naturally. Usually, Russet potatoes easily break down in soups and stews, but I have tested it numerous times with the Burbank potatoes. They still maintain a nice bite when not overcooked and have an almost buttery flavor—my kind of vegetable.
Nutrition
Calories: 276kcal | Carbohydrates: 53g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 224mg | Potassium: 1487mg | Fiber: 10g | Sugar: 5g | Vitamin A: 9876IU | Vitamin C: 64mg | Calcium: 214mg | Iron: 5mg
