Roasted Vegetable Stew

Roasted Vegetable Stew

  • Prep Time:
    20 minutes
  • Cook Time:
    40 minutes
  • Serves:
    4 to 6

Ingredients

  • 1 large sweet potato (8 oz.), peeled and cut into 1-inch chunks
  • 1 small head cauliflower (about 2 1/2 lbs.), cut into 1 1/2-inch flowerets (about 6 cups)
  • 2 lemon slices, cut 1/4-inch thick
  • 1/2 medium onion, cut into thin wedges
  • 2 garlic cloves, minced
  • 4 Tbsp. olive oil, divided
  • Salt and ground black pepper
  • 8 oz. cremini (baby Portobello) mushrooms, sliced in half
  • 1 carton (32 oz.) Kitchen Basics® Unsalted Vegetable Stock
  • 6 oz. green beans, trimmed and cut in half (about 1 1/2 cups)
  • 2 sprigs fresh oregano or 1 sprig fresh rosemary
  • 2 cups baby spinach (about 2 oz.)

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  • Prep Time:
    20 minutes

  • Cook Time:
    40 minutes

  • Serves:
    4 to 6
Print Recipe

This vegan stew gets its rich flavor from mushroom stock and roasted vegetables. Serve with crusty bread or ladled over rice or couscous.

Prep & Cook Instructions

  1. Heat oven to 450°F. Place sweet potato, cauliflower, lemon, onion and garlic on a rimmed baking sheet. Drizzle with 2 Tbsp. oil and season with salt and pepper; toss to combine and spread into an even layer. Roast about 30 minutes until vegetables are browned and tender.
  2. Meanwhile, heat remaining 2 Tbsp. oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat. Add mushrooms and sear 5 minutes. Add stock, green beans and oregano and bring to simmer over high heat. Simmer over medium heat about 8 minutes until green beans are tender. Remove from heat.
  3. Add roasted vegetables to stock. Simmer 3 minutes over medium-high heat. Remove lemon slices and oregano sprigs and gently stir in spinach. Season with salt and pepper to taste.

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