Root Veggie Stew
Hearty, healthy stew with root veggies
Whether in spring, fall, or winter, when the days and evenings get chilly in Vermont, a hearty root stew with veggies really hits the spot. This recipe is healthy, feeds a crowd, and freezes well.
My favorite part of this recipe is the combination of paprika and thyme, which creates a flavor that compliments the root veggies. Our family loves it!
Recipe variation from the FIXATE Volume 2 Cookbook
I adapted this root veggie stew recipe from the FIXATE Volume 2 cookbook by Autumn Calabrese and Bobby Calabrese. There are two features of this cookbook that I love:
- Every recipe is health conscious and nutrient-dense.
- Gluten free, vegan, and vegetarian recipes have icons in the top right hand corner of every recipe page. I wish every cookbook would have this feature! Often, reading through a cookbook requires me to scour through every page to find the recipes that apply to me. This one makes meal selection easy.
Here are a few of the recipe adjustments I made:
- Swapping out some of the vegetable selections to match my family’s preferences
- Omitting wine
- Adding vegetarian meatless crumbles to add protein to the meal
Ingredients for root veggie stew
To make this recipe, here are the ingredients you’ll need:
- Tomato paste
- Vegetable broth (preferably organic, low sodium)
- Gluten free vegetarian beef substitute (I used Gardein Ultimate Beefless Ground. Also, Beyond Beef also makes an excellent plant-based ground)
- Olive oil
- Ground paprika
- Dried thyme
- Sea salt
- Ground black pepper
How to make root veggie stew
Prepping all the veggies is the most time consuming part of the recipe, so find some good tunes to put on and enjoy the process! The turnip, parsnips, and celery in this recipe all provide a healthy serving of veggies for your meal, as do the pearl onions.
Cook the celery, garlic, and then tomato paste in a large pot over medium-high heat. Next, add the broth and all ingredients except for the vegetarian soy crumbles, bring a boil, and heat until vegetables are tender. This takes about 15 minutes.
Toward the end of cooking time, add a vegetarian beef substitute. In my house, we commonly use Gardein Ultimate Beefless Ground. All their products are vegan, and these soy crumbles are gluten free. They’re a simple and fast way to add protein to this meal.
After adding the soy crumbles, cook for 5 – 6 minutes until heated through (or according to package directions).
More root veggie stew recipe tips
Here are a few tips for meal variations for this stew:
- Although I love adding the meatless crumbles for extra protein, it’s an optional step. Omitting them reduces the number of serving portions to 4.
- Sliced avocado would make a great topping for this stew.
- This meal would also pair well with a gluten free dinner roll or slice of bread.
Let me know if you try any substitutions of your own in this recipe. I’d love to hear your ideas!
Other recipes using meatless ground beef
If you enjoy this hearty stew, you might like to try some other recipes using vegetarian “beef” crumbles. Here are a couple delicious ones to try:
Root Vegetable Stew
- 1 Tbsp. Olive oil
- ¾ cup Chopped celery 2 stalks
- 3 cloves Garlic chopped
- 1 Tbsp. Tomato paste
- 4 cups Vegetable broth
- 1 cup Frozen pearl onions
- 1 cup Carrots sliced or diced
- 1 cup Parsnips peeled and chopped (2 medium)
- 1 cup Turnip peeled and chopped (1 large)
- 1 ½ tsp. Ground paprika
- 1 tsp. Dried thyme
- ½ tsp. Sea salt
- ½ tsp. Ground black pepper
- 10 oz Gluten free vegetarian beef substitute such as Gardein Ultimate Beefless Ground Meatless Protein Packed Beef Substitute
- Heat oil in large pot over medium-high heat.
- Add celery and cook, stirring, for about 5 minutes or until soft.
- Add garlic and cook, stirring, for 1 minute.
- Add tomato paste and mix into the celery and garlic. Cook, stirring frequently, for 2 minutes.
- Add broth, onions, carrots, parsnips, turnips, paprika, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium. Heat, partially covered, for 15 minutes, or until vegetables are tender.
- Add vegetarian beef substitute, such as Gardein Ultimate Beefless Ground.
- Cook for 5 – 6 minutes until heated through.
Sliced avocado would make a great topping for this stew. It would also pair well with a gluten free dinner roll or slice of bread.
Adapted from FIXATE 2 Cookbook by Autumn Calabrese and Bobby Calabrese.
Katrina Crandall is an Independent Team Beachbody Coach.
Looks so delicious and hearty.
Hi Gabriela! Thanks so much – it’s a big bowl of comfort, that’s for sure. 🙂
a hearty meal and super healthy! comforting meal
Hi Jeannie! We definitely find this to be comforting on cold winter nights. Hope you enjoy it too!
This sounds amazing! Thanks for the recipe and can’t wait to try it.
Thanks so much, Kalu! I hope you try it and enjoy it this winter!
This soup looks like a wonderful way to warm up on a cool day! I’m sure it’s full of flavor and it’s so healthy too!
Thank you, Alyssa! The flavor of the spice and herb blend is one of my favorite things about this recipe. 🙂
I make broth almost weekly but never used turnip. I do use celeriac for taste. A while ago I read that cooked celeriac should not be reheated (I forgot the reason why), but I never thought to replace it with turnips. Thanks for the idea!
Hi Mihaela! Thanks so much for visiting the blog. I’m so glad this was an inspiration to you! 😀
Total yum in a bowl! This soup looks amazing and comforting on a cold night.
Thanks, Gina! We do love this on cold nights. It’s a comfort dish for sure!