Root Vegetable Stew
Servings: 6
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
Adding the soy crumbles is an optional step. Omitting them reduces the number of serving portions to 4.
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.
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.