Name: Vegetarian stew recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: australian, indian
Ingredients: 20.00 ml extra virgin olive oil; 2 celery sticks, trimmed, thickly sliced; 1 carrot, thickly sliced; 200g Swiss brown mushrooms, halved; 3 dried bay leaves; 3 garlic cloves, crushed; 20.00 ml fresh thyme leaves; 70g (¼ cup) tomato paste; 20.00 ml Vegemite; 40.00 ml plain flour; 500ml (2 cups) vegetable stock; 2 large potatoes, peeled, chopped; 1 small eggplant, chopped; 300g pumpkin, peeled, chopped; Chopped parsley, grilled crusty bread, to serve

by Amira Georgy Last updated on 06/09/2023

This hearty vegetarian stew is bursting with vibrant colours, rich flavours, and mouth-watering aromatic scents. As the stew simmings, the smell of herbs - bay leaves, garlic, thyme - will waft around your kitchen. Luckily for you, it’ll be on the table in 40 minutes! This is such a great recipe for our vegetarian friends, or simply for those who are looking to include more plant-focussed meals into their diets. What’s more, you’ll never guess our secret ingredient. Read on to find out more! - Amira Georgy

Ingredients

1 tbsp extra virgin olive oil
2 celery sticks, trimmed, thickly sliced
1 carrot, thickly sliced
200g Swiss brown mushrooms, halved
3 dried bay leaves
3 garlic cloves, crushed
1 tbsp fresh thyme leaves
70g (¼ cup) tomato paste
1 tbsp Vegemite
2 tbsp plain flour
500ml (2 cups) vegetable stock
2 large potatoes, peeled, chopped
1 small eggplant, chopped
300g pumpkin, peeled, chopped
Chopped parsley, grilled crusty bread, to serve

Method

Step 1

Heat oil in a large saucepan over medium-high heat. Cook celery, carrot, mushroom and bay leaves, stirring occasionally, for 5 minutes or until starting to brown.
Step 2

Add garlic and thyme, and cook, stirring, for 30 seconds or until fragrant. Add tomato paste, Vegemite and flour, and stir to combine. Gradually stir in stock and 1 cup water, then bring to a simmer.
Step 3

Stir in potato, eggplant and pumpkin and return to a simmer. Reduce heat to medium-low and cook, covered, stirring occasionally, for 15 minutes or until vegetables are just tender. Sprinkle with parsley and serve with crusty bread.