Vegetarian Stew with Root Vegetables
A hearty and warming vegetarian stew inspired by the rise of home cooking during the COVID-19 pandemic, packed with root vegetables and aromatic spices. This american-inspired vegetarian ready in about 55 minutes pairs carrots, parsnips, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes carrots
- 2 medium, peeled and diced into 1/2-inch cubes parsnips
- 3 medium, peeled and diced into 1-inch cubes potatoes
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1 whole bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup thawed frozen peas
- 2 tbsp chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Step 2: Add 1 large diced yellow onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant but not browned.
- Step 3: Stir in 2 diced carrots (1/2-inch cubes), 2 diced parsnips (1/2-inch cubes), and 3 diced potatoes (1-inch cubes), cooking for 5 minutes while stirring occasionally.
- Step 4: Pour in 4 cups vegetable broth, then add 1 tsp dried thyme, 1/2 tsp dried sage, 1 whole bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 30 minutes until vegetables are tender.
- Step 6: Remove the bay leaf, stir in 1/2 cup thawed frozen peas, and cook for 5 more minutes until peas are heated through.
- Step 7: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve warm.
Frequently asked questions
How long does Vegetarian Stew with Root Vegetables take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.
Can I substitute ingredients in Vegetarian Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Stew with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Stew with Root Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So delicious and easy to make. The slow cooker version was perfect for busy days.
- ★★★★★
Loved this for dinner! The whole family asked for seconds.
- ★★★★★
This is the best vegetarian stew I've ever made. It's hearty and healthy.
