Hearty Vegan Summer Stew Recipes

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

Steps:

• cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
• Dice tomatoes, zucchini, yellow bell pepper and tofu.
• Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
• Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
• Add tomatoes, cook 1-2 minutes more.
• Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
• Taste and adjust seasonings if necessary.
• Remove from heat.
• Add chopped parsley and green onions.
• Top with 2 tbsp of olive oil and juice of 1 lime.
• Serve with rice or bread.