Vegan Stew

Whenever I invite friends over, I always wonder about what to cook and which dish would suit most of the people best. Of course I have to regard allergies, diets and food they just don’t like. And once I factor those food groups out the ideas just come swarming in my mind. I also included the time of year as a factor. It’s the coldest and darkest season of the year. What we really need right now is something warm and hearty which would remind us of the comfort of our own home. And what says it better than a pot of good old fashioned stew?

Time: 15 minutes

Ingredients for 4 portions:

  • 500 ml tomato sauce
  • 200 gr zucchini
  • 1 bell pepper
  • 200 gr carrots
  • 100 gr peas
  • 1 kohlrabi
  • 2 stems white celery
  • 1 large onion
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp dried Italian herbs
  • 2 bay leaves
  • 1/2 lemon juice
  • Salt and pepper to taste


  • Chopping board
  • Kitchen knife
  • Cooking pot
  • Peeler
  • Garlic press


Start by preparing your veggies. Wash, peel if needed and cut them up. Start by heating up olive oil in your pot. Add the onions and let them sizzle till they’re glazed. Then use your garlic press and add your garlic to the pot. Quickly add your bell peppers, kohlrabi, carrots and celery. Now add some seasoning such as Italian herbs and bay leaves. Let them cook at medium heat for about 10 minutes and remember to stir every now and then. Then add your zucchini and your peas and cook your stew for another 10 minutes over low heat. It should just simmer now so that all the flavors can unfold properly. Last but not least, add your lemon juice and salt and pepper to taste. This dish is best served with noodles, rice or just bread. Lecker smacker!



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