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Spicy, Tomato-Based Vegetable Stew

Spicy~ Tomato-Based Vegetable Stew recipe image
This hearty Spicy Tomato-Based Vegetable Stew is a comforting, plant-powered dish that celebrates the earthy sweetness of root vegetables. By simmering chunks of carrots, turnips, and parsnips with savory mushrooms, you create a deeply textured stew that holds up beautifully to bold flavors. The base relies on aromatic onions, garlic, and a half-hot chili pepper to provide a gentle but noticeable heat that warms the palate without overwhelming the senses. Tomato paste adds a rich, savory depth and vibrant color, while herbs like oregano and basil tie the ingredients together. Its an excellent option for a cozy dinner, pairing perfectly with fluffy couscous or crusty bread. This stew is also fantastic for meal prep, as it freezes exceptionally well, allowing you to enjoy home-cooked comfort food all week long.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 290.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This hearty Spicy Tomato-Based Vegetable Stew is a comforting, plant-powered dish that celebrates the earthy sweetness of root vegetables. By simmering chunks of carrots, turnips, and parsnips with savory mushrooms, you create a deeply textured stew that holds up beautifully to bold flavors. The base relies on aromatic onions, garlic, and a half-hot chili pepper to provide a gentle but noticeable heat that warms the palate without overwhelming the senses. Tomato paste adds a rich, savory depth and vibrant color, while herbs like oregano and basil tie the ingredients together. Its an excellent option for a cozy dinner, pairing perfectly with fluffy couscous or crusty bread. This stew is also fantastic for meal prep, as it freezes exceptionally well, allowing you to enjoy home-cooked comfort food all week long.
Ingredients
  • 2 onions Chopped
  • 2 cloves Garlic
  • 1/2 hot Chili pepper
  • 3 pound Carrots -- in chunks
  • 3 pound Turnips -- in chunks
  • 3 pound Parsnips -- in chunks
  • 2 lb mushrooms -- quartered
  • 3 pt vegetable stock
  • 6 oz tomato paste
  • 2 tbsp vegetable oil
  • 1 tsp oregano
  • 1 tsp basil
  • to taste salt and pepper
Directions
  1. 1
    Heat vegetable oil in a large pot or Dutch oven over medium heat.
  2. 2
    Add chopped onions and saut for 5 minutes until softened and translucent.
  3. 3
    Stir in minced garlic and chopped chili pepper, cooking for another minute until fragrant.
  4. 4
    Add the chunked carrots, turnips, parsnips, and quartered mushrooms to the pot.
  5. 5
    Saut the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and the mushrooms release their moisture.
  6. 6
    Stir in the tomato paste, coating the vegetables evenly, and cook for 1 minute to deepen the flavor.
  7. 7
    Pour in the vegetable stock, ensuring the vegetables are just covered with liquid.
  8. 8
    Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until the root vegetables are tender.
  9. 9
    Season with oregano, basil, salt, and pepper to taste. Adjust seasoning as needed.
  10. 10
    Serve hot over a bed of couscous.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 290.6kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 413.6mg18%
Total Carbohydrate 69.5g24%
Dietary Fiber 19.8g80%
Sugars 30.2g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This stew freezes very well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months.

While this recipe is vegan, you can add meatballs, spicy sausages, or chicken pieces for a heartier version. If using meat, brown it separately before adding it back to the stew.

Taste regularly during the cooking process and adjust herbs and spices to your preference. Feel free to add other root vegetables like sweet potatoes or celery root.

Use vegetable stock instead of chicken stock to keep the dish vegan. Ensure your stock is low-sodium so you can control the saltiness of the final dish.

Keywords: vegetable stew, root vegetables, tomato based, spicy stew, carrots, turnips, parsnips, mushrooms, vegan stew, comfort food, herb stew, chili pepper, couscous topping, freezer friendly, meal prep, garlic onion, tomato paste, healthy dinner, plant based
Read it online: https://www.chefs-mate.com/recipe/spicy-tomato-based-vegetable-stew/