Lunch Vegan Stew Recipe

Cooking Directions

1. 1

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.

2. 2

   Add Garlic and Potatoes

   Stir in the minced garlic and diced potatoes, cooking for an additional 2-3 minutes until fragrant.

3. 3

   Combine Remaining Ingredients

   Add the diced zucchini, canned tomatoes, vegetable broth, bay leaves, thyme, salt, and black pepper to the pot. Bring to a boil.

4. 4

   Simmer the Stew

   Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until the potatoes and carrots are tender.

5. 5

   Finish with Greens

   Remove the bay leaves and stir in the chopped kale or spinach. Cook for an additional 5 minutes until the greens are wilted.

6. 6

   Serve

   Taste and adjust seasoning if necessary. Serve hot and enjoy your vegan stew!