Extra virgin olive oil -about a tsp
1 onion diced
2 garlic minced
4 stalks celery cut into good size bites
1 cup chopped cabbage
3 large carrots cut into round slices
1 can diced tomatoes
1 can kidney beans rinsed
3 potatoes peeled and cut into good size bites
8 cups vegetable broth (can also use mushroom broth or a blend of both)
1 tsp vegan beef flavor broth starter
Vegan Parmesan cheese
I don’t follow recipes but I think this is what I used with approximate measurements.
One thing I learned over the years is to always sauté your veggies before adding the broth. Keep the pan covered for a little bit and let all the juices of your veggies come out, then add your broth. This recipe is also good with mushrooms, but I didn’t have any.
Another variation of this recipe is to use chic peas instead of kidney beans. Instead of Italian seasoning use Indian or Mexican seasonings. The last stew I made was a chic pea stew using smoked paprika, paprika, and cumin for seasoning.