Hearty Roasted Root Vegetable Stew with Tomatoes and Kale
Recipe Introduction: Your New Favourite Winter Warmer
Fancy a bowl of pure comfort? This Roasted Root Vegetable Stew with Tomatoes and Kale is exactly what you need! Honestly, it's like a hug in a bowl, packed with goodness and seriously tasty.
A Stew with History
This Hearty Vegetable Stew Recipe isn't just some modern fad. It's a simple dish that has been around for donkeys years.
Root vegetables have been feeding people for ages. This version is a take on a classic Root Vegetable Stew , but with a twist! It's easy, taking about an hour to knock up, and will feed six hungry bellies.
Why This Stew is Awesome
Let's be real, we all want food that's good for us. This Vegan Root Vegetable Stew is loaded with vitamins and fibre.
It's a proper powerhouse of nutrients, and perfect for a chilly evening. What makes this Easy Vegetable Stew special? The roasting of the vegetables! It brings out their natural sweetness and creates a depth of flavor you won't believe.
Perfect Winter Vegetable Stew . It gets better with time, tasting even better for lunches the next day!
Ready to get your apron on? I promise it is a great kale recipe ! Let's talk ingredients.
The All-Star Cast: Ingredients You'll Need
- Root Goodness: 1.5 lbs of root vegetables (carrots, parsnips, sweet potatoes)
- Aromatic Base: 1 large onion, 4 cloves garlic
- Stew Staples: 1 can crushed tomatoes, 4 cups vegetable broth
- Green Power: 6 ounces kale
- Olive Oil: for roasting and sautéing
- Herbs & Spices: Thyme, rosemary, smoked paprika, red pepper flakes
- Chickpeas: For protein and texture
- Fresh Touch: Parsley, lemon wedges
Don't forget the vegan spinach .
Alright, let's get real about what you need to whip up this Hearty Roasted Root Vegetable Stew with Tomatoes and Kale.
It's easier than finding a decent parking spot on a Saturday, promise!
Ingredients & Equipment
Let's dive into the gear and grub needed for this amazing Root Vegetable Stew.
Main Ingredients
- Assorted Root Vegetables: 1.5 lbs (680g) . Think carrots, parsnips, sweet potatoes. Go for firm, bright veggies without soft spots. I once used slightly squishy carrots and the stew tasted like sadness. Don't be me.
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Olive Oil: 2 tablespoons for roasting, 1 tablespoon for the stew.
- Dried Thyme: 1 teaspoon
- Dried Rosemary: ½ teaspoon
- Crushed Tomatoes: 1 (28 ounce/800g) can . San Marzano tomatoes are chef's kiss if you're feeling fancy.
- Vegetable Broth: 4 cups (950ml) .
- Smoked Paprika: 1 teaspoon .
- Red Pepper Flakes: ½ teaspoon (optional). Adds a lovely kick!
- Chickpeas: 1 (15 ounce/425g) can , rinsed and drained.
- Kale: 6 ounces (170g) , stems removed and chopped. Honestly, I sometimes use Vegan Spinach when I'm lazy.
- Fresh Parsley: 2 tablespoons , chopped, for garnish.
- Lemon wedges: for serving (optional).
Seasoning Notes
This Winter Vegetable Stew is all about warm, earthy flavors. Thyme and rosemary are a match made in heaven for root vegetables.
Smoked paprika adds a smoky depth that's just lovely. A pinch of red pepper flakes will wake things up if you like a bit of heat.
Don't be afraid to play around, though. If you're not a fan of rosemary, try oregano instead! Or, check out other Roasted Vegetable Recipes .
Equipment Needed
- Large Baking Sheet.
- Large Dutch Oven or Pot with a Lid.
- Cutting Board.
- Sharp Knife.
- Measuring Cups and Spoons.
You probably have most of this stuff already. No need for any fancy gadgets. If you don't have a Dutch oven, a big stockpot will do just fine.
As long as it can hold all that Hearty Vegetable Stew Recipe , you're golden!
So there you have it! All the essentials to get you started on this Easy Vegetable Stew . Now, let’s get cooking!. You'll be enjoying this Autumn Vegetable Stew in no time!
Mastering the Roasting Method for a Glorious Root Vegetable Stew
Honestly, roasting is where it's at. It transforms humble veggies into flavour bombs. Especially when you're aiming for a cracking Roasted Root Vegetable Stew with that oomph .
Trust me, once you nail the roasting part, the rest is a doddle. This Vegan Root Vegetable Stew recipe will blow your mind.
Prep Steps: Your Mise en Place Mission
First things first, get organised. Chop your 1.5 lbs of root vegetables (carrots, parsnips, sweet potatoes) into roughly 1 inch cubes.
Dice one large onion, and mince four cloves of garlic. It's about a 20 minute job. Time saving tip? Do it the night before! Speaking of time saving, you could use frozen chopped kale.
Safety shout: Watch your fingers with that knife, yeah?
From Oven to Stew: The step-by-step
- Heat your oven to 400° F ( 200° C) .
- Toss your chopped root vegetables, onion, and garlic with 2 tablespoons of olive oil, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt, and pepper on a baking sheet.
- Roast for 25- 30 minutes . Flip halfway until veggies are tender and lightly browned.
- While roasting, heat 1 tablespoon of olive oil in a large pot. Add one 28oz can of crushed tomatoes, 4 cups of vegetable broth, 1 teaspoon smoked paprika and 1/2 teaspoon red pepper flakes (optional). Simmer it.
- Add the roasted veggies and one 15oz can of chickpeas. Stir it and simmer.
- Stir in 6oz of chopped kale. Cook for another 5 minutes until the kale is tender. It should still be vibrant green.
- Ladle into bowls. Garnish with 2 tablespoons of fresh parsley and lemon wedges.
Pro Tips for Stew Supremacy
Here's the lowdown. Roasting is key. It really intensifies the flavours. Avoid overcooking the kale. It gets bitter otherwise. This Hearty Vegetable Stew Recipe needs your taste buds' stamp of approval.
Adjust seasoning as needed. A little extra smoked paprika does wonders. Fresh herbs, like rosemary, are amazing, too. Why not try a Kale Recipe and throw in some extra kale?
Common mistake? Not roasting long enough! You want that slight caramelisation. make-ahead? Absolutely! This Autumn Vegetable Stew tastes even better the next day.
It’s honestly great for meal prepping. What's more? It will also be a great Winter Vegetable Stew that you can easily make and serve!
Honestly, this Easy Vegetable Stew is a game changer.
Recipe Notes: Getting the Most From Your Hearty Vegetable Stew Recipe
Alright, mate, let's chat about nailing this Roasted Root Vegetable Stew with style. I've got some tips and tricks to really make it sing.
Serving Up a Treat
Let's talk presentation, yeah? For plating, think rustic chic. A hearty bowl, a sprinkle of fresh parsley. Bang! A drizzle of posh olive oil can also elevate the dish.
Fancy some sides? Crusty bread is a must for soaking up that glorious sauce. Honestly, though, nothing beats a simple hunk of sourdough.
A light salad is also amazing to cut through the richness.
Storage Shenanigans
Got leftovers? Lucky you! This Root Vegetable Stew keeps like a dream. Pop it in the fridge for up to 3 days . Just make sure it's in an airtight container, yeah?
Freezing? Absolutely! It’s a Vegan Root Vegetable Stew friendly too. Just let it cool completely first. Thaw it overnight in the fridge and reheat gently on the hob.
Honestly, it tastes even better the next day. Reheat until piping hot , okay?
Variations on a Theme
Want to mix it up? I get it, boredom happens. How about a Kale Recipe twist? Throw in some different greens like vegan spinach . Don't overcook it!
For a gluten-free version, just check your broth is gluten-free. Easy peasy! Or, swap out chickpeas for cannellini beans. You know?
Seasonal swaps? Go wild! In autumn, use squash. For a winter warmer, try adding pearl barley. Think of it as an Autumn Vegetable Stew or Winter Vegetable Stew , your choice!
Quick Nutrition Lowdown
This Hearty Vegetable Stew Recipe is packed with goodness. We are talking, vitamin A, vitamin C, and plenty of fibre.
Plus, it is a source of protein thanks to the chickpeas, so it's super filling. Win-win!
Nutritional Facts: Calories: About 250 Protein: About 10 grams Good For You
So, there you have it! Some extra nuggets of wisdom to make your Easy Vegetable Stew even better. Remember, cooking is all about having fun and making it your own.
So get in the kitchen, get creative, and enjoy your lovely Vegetable Stew with Tomatoes ! I'm sure it will be a cracking Roasted Vegetable Recipes .
Frequently Asked Questions
Can I use different vegetables in this roasted root vegetable stew with tomatoes and kale recipe?
Absolutely! Feel free to swap out the suggested vegetables with your favorites or whatever you have on hand. Butternut squash, turnips, or even celeriac would be delicious additions.
Just make sure to cut them into similar sized pieces to ensure they roast evenly, and keep an eye on cook times, as some veg might cook a bit faster than others.
How do I store leftover stew, and how long will it last?
Lucky you for having leftovers! Once the stew has cooled down a bit, transfer it to an airtight container and store it in the fridge. It will happily keep for up to 3 days. This stew is often even better the next day once all the flavors have had time to settle, a bit like a good curry!
Is there a way to make this Roasted Root Vegetable Stew with Tomatoes and Kale even more flavorful?
You bet! Roasting the vegetables beforehand is key to boosting their sweetness and depth of flavor. But for an extra punch, try adding a splash of balsamic vinegar to the stew while it simmers or a bay leaf for subtle aroma.
A squeeze of lemon juice at the end can also brighten the whole thing up, a bit like giving it a cheeky wink!
Can I freeze this root vegetable stew?
Good thinking! This stew freezes brilliantly. Allow it to cool completely, then portion it into freezer safe containers or bags. It will happily keep in the freezer for up to 2-3 months.
When you're ready to eat, thaw it in the fridge overnight and then reheat it gently on the stovetop or in the microwave until piping hot, like a proper Sunday roast!
I'm not a fan of kale. What else can I use in my Roasted Root Vegetable Stew with Tomatoes instead?
No worries, kale isn't for everyone! Spinach is a great alternative just stir it in during the last minute or two of cooking until wilted. You could also use chard or even some shredded cabbage.
The key is to add it towards the end so it doesn't become overcooked and lose its texture, just like you wouldn't want to overcook your greens on a Sunday roast!
Is this roasted root vegetable stew healthy?
Absolutely! This stew is packed with goodness. Root vegetables are full of vitamins, minerals, and fiber, while the tomatoes and kale provide even more nutrients and antioxidants. Chickpeas add a good dose of plant based protein too.
It's a delicious and nutritious meal that will leave you feeling virtuous and satisfied, a bit like eating your five-a-day!
Hearty Roasted Root Vegetable Stew With Tomatoes
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 |
|---|---|
| Fat | 10g |
| Fiber | 10g |
