Hearty Vegetable Stew

Vegetable Stew

My mother in law introduced me to guvetch many years ago. The hearty vegetable stew, made with an assortment of fleshy vegetables and simply flavored with tomato sauce, salt,pepper and a little sugar, was surprisingly good. My own version is a little more seasoned – I skip the sugar and add cumin and paprika, but other than that it’s similar to the basic recipe. Of course, you can use whatever veggies you like and change up the ratio, as long as the volume of veggies remains about the same.

This delicious vegetable stew is so hearty and filling, it can make an excellent vegan meal when spooned over brown rice. It’s also excellent as a side to meat dishes.

Hearty Vegetable Stew
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Sides, Primal/Paleo, Vegetarian, Vegan
Yield: 6 servings
Ingredients
  • 1 (6 oz) can tomato paste (no salt or sugar added)
  • 1½ cups water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large eggplant, unpeeled, cubed into 1-inch cubes
  • 6 medium zucchinis, unpeeled, cubed into 1-inch cubes
  • 1 tablespoon minced garlic
  • 2 large bell peppers, chopped
Instructions
  1. In a large bowl, whisk together the tomato paste, water, lemon juice, salt, black pepper, cumin and paprika. Set aside.
  2. Heat the olive oil in a large, heavy saucepan over medium-high heat. Add the onion and cook 3-4 minutes, until translucent.
  3. Add the eggplant, zucchinis and garlic. Cook, stirring, until golden, about 5 minutes.
  4. Add the bell peppers and the tomato mixture. Gently mix with a wooden spoon to blend everything together. Bring to a boil.
  5. Reduce heat to medium-low. Cook, covered, 30 minutes, stirring gently every 10 minutes, until vegetables are tender.
  6. Remove from heat, stir one more time, and allow to slightly cool before serving, about 10 minutes. Serve as a side dish, or spoon over cooked brown rice. Refrigerate leftovers and reheat in microwave. I find that this vegetable stew actually tastes better at room temperature than when very hot, and it also tastes better the next day.
Nutrition Per Serving
Calories: 145; Fat: 5g; Carbohydrates: 24g; Sugar: 8g; Sodium: 436mg; Fiber: 7g; Protein: 5g

 
Vegetable Stew

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