Vegetable Stew

This is my idea of easy and delicious simple food and you don’t have to wait until vegetarians come to dinner to make a vegetable stew.Vegetable Stew


2 medium Carrots
1 medium Zucchini
1 cup Cauliflower
1 large Onion
2 pieces Kale or a few pieces of Swiss Chard
3 – 7 cloves Garlic, sliced (optional)
2 Tbsp Almond oil
1 tsp Basil
1 tsp Marjoram
2 Tbsp Tamari or Braggs
Black Pepper to taste
2 cups Water


  1. Remove skins from onions, chop fine.
  2. Sauté onion and garlic in vegetable oil till golden brown.
  3. Put the onions in a large sauce pan with the water.
  4. Add basil, marjoram, pepper and tamari.
  5. Cook for 10 minutes; this is making stock for flavour.
  6. Chop rest of vegetables into 2 inch pieces.
  7. Place all vegetables into a saucepan.
  8. Cook for 35 to 45 minutes till tender. (Don’t overcook the vegetables till they’re mushy; it will taste better if there is a slight crunch to the vegetables.)
  9. Stir occasionally.
  10. Serve with, a grain, or  Crispy Tofu or protein of your choice.

Try these tasty stews:

Delicious Black Bean Stew

Warming Vegetable Stew with Peanut Butter

Delicious Black Bean Stew

Adzuki Bean Vegetable Stew

Spring White Bean and Asparagus Stew

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Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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One Comment

  1. That’s my kind of quick supper! We often make a stew or soup of just these ingredients–except the almond oil. Now that’s intriguing. I’ve never used almond oil. Can you tell a little bit about why you chose it over another oil, please, and what unique properties it imparts to the dish? I’d love to know more.

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