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Root Veggie Stew
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5 from 3 votes

Root Vegetable Stew

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 6


  • 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.
  • Enjoy!


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.