Vegetarian Stew: 3 Recipe Ideas

Moroccan vegetable stew

Ingredients for 8 servings: 2 medium potatoes, 2 courgettes, 4 medium carrots, 3 Roma tomatoes, 1 small butternut squash, 400g chickpeas, 1 large onion, 1 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground cinnamon, 1/2 tsp cayenne pepper, 1 tsp ground coriander, 1/2 tsp ground allspice, 750 ml water

• Preparation: about 20 minutes; Cooking time: 30 minutes
• Peel, wash, and slice the carrots. Peel, wash, and chop the onion. Peel, wash, and dice the potatoes and butternut squash. Wash the courgettes and the tomatoes and cut them into cubes without peeling. Wash and drain the chickpeas.
• In a saucepan (ideal size: 6 liters) heat the olive oil over medium heat and sauté the onion. Add all the spices and cook for a minute while stirring.
• Add the potato, carrots, tomatoes, butternut squash, and water and bring to a boil. Cook uncovered on low heat for about 20 minutes.
• Add zucchini and chickpeas. Cook uncovered for another 6-8 minutes (until the veggies are tender).

Transylvanian potato stew

Ingredients for 8 servings: 1.5 kg floury potatoes, 1 red pointed pepper, 2 medium-sized onions, 5 cloves of garlic, 2-3 tbsp tomato paste, 2-3 tsp sunflower oil, 2 tsp paprika, 1 tsp cumin, 1 tsp salt, 1 pinch of pepper, about 750 ml of water

• Preparation: 20 minutes; Cooking time: about 30 minutes
• Peel, wash, and finely chop the onions and garlic cloves. Peel the potatoes, wash and cut into larger cubes. Wash the pointed peppers and cut them into cubes or strips.
• In a cast aluminum pot, heat 2-3 tbsp sunflower oil and sauté the chopped onions and garlic cloves along with the pointed peppers. Add 1/2 tsp salt and the cumin. Cover and cook over medium heat for about 1 minute.
• Add the potatoes, a pinch of pepper, tomato paste, and paprika. Fill up with about 750 ml of water – so that the potatoes are covered.
• Cook covered for about 20 minutes, then uncovered for another 10 minutes. Depending on how thick you want the sauce to be, you can cook the stew for a shorter or longer time – the important thing is that the potatoes are soft. Add 1/2 teaspoon more salt if needed.
• You can also enjoy the stew with a bit of cream and/or freshly chopped parsley.

Irish stew with cabbage and kidney beans

Ingredients for 6-8 servings: 1/2 white cabbage, 500 g cooked white beans (drained weight), 600 g potatoes, 4 carrots, 1 large onion, 3 cloves of garlic, 1 can (400 g) peeled tomatoes, 3 stalks of celery, 1 5-2 l vegetable stock, 1 bay leaf, 1 tsp chopped parsley, 1 tsp thyme, 1/2 tsp chopped rosemary, 1/2 tsp black pepper, 1/2 tsp cumin, salt

• Preparation: 20 minutes; Cooking time: 1 hour
• Peel, wash, and finely chop the onion and garlic cloves. Peel, wash, and slice the carrots. Wash and chop the celery stalks and cabbage. Peel the potatoes, wash and cut into larger cubes, and also cut the peeled tomatoes into cubes.
• In a saucepan, bring all the ingredients to a boil except the beans, tomatoes, and parsley. Cover and simmer until vegetables are tender, about 45 minutes.
• Finally, add the kidney beans, peeled tomatoes, and chopped parsley and simmer uncovered for another 15 minutes.