Vegetable Stew

Name: Vegetable Stew
Ingredients: 4 ea medium Onions, chopped; 2 - 3 cloves Garlic, minced; 1 ea medium Eggplant, diced; as needed Olive oil for sautéing; to taste Salt; 5 - 6 medium Potatoes, diced; to taste Celery, chopped; to taste Carrots sliced; about 1/2 small head or to taste Cauliflower, chopped; handful Mushrooms, sliced; 3 ea small Zucchini, diced; 1 x 28 oz can Diced tomatoes; 1 can (standard size) Tomato paste; 1 -2 Tbsp Unrefined sugar; 1 -2 Tbsp Lemon juice or apple cider vinegar; to taste Dried basil to taste; to taste Dried dillweed to taste

March 22, 2001 Robin R. - Editor

About

This stew from By Rose Vegetarian Restaurant is one of my favourite recipes. It is delicious and chock full of goodness! You can omit the sugar if you want. It is a very small amount for the size of the stew and gives the flavour just a little something more. Some of the vegetables are listed in “to taste” amounts. The goal is simply to make a nice colourful, flavourful medley according to your own tastes. For a protein source you can serve the stew alongside a bean or meat-based entree. I like it as a side dish to a large chicken Caesar salad with The Best Caesar Dressing. You could also add tofu or meat to the stew if you prefer to serve it as a one-dish meal.

Makes a large batch. Freezes well.

Ingredients

Onions, chopped		4 ea medium
Garlic, minced		2 - 3 cloves
Eggplant, diced		1 ea medium
Olive oil for sautéing		as needed
Salt		to taste
Potatoes, diced		5 - 6 medium
Celery, chopped		to taste
Carrots sliced		to taste
Cauliflower, chopped		about 1/2 small head or to taste
Mushrooms, sliced		handful
Zucchini, diced		3 ea small
Diced tomatoes		1 x 28 oz can
Tomato paste		1 can (standard size)
Unrefined sugar		1 -2 Tbsp
Lemon juice or apple cider vinegar		1 -2 Tbsp
Dried basil to taste		to taste
Dried dillweed to taste		to taste

Stovetop Method

In very large pot (about 6 qt) sauté onions, garlic and eggplant cubes with salt and olive oil until soft.
Add potatoes, celery, carrots, cauliflower, mushrooms and zucchini. Simmer on low for one hour. Add tomatoes, tomato paste, sugar, lemon juice, basil and dillweed. Continue simmering until vegetables are done.
Serve with a dollop of non-fat sour cream (or yogurt) & chives if desired.

Crock Pot Method

Toss everything into the pot and cook on high for 5 or 6 hours or until vegetables are tender.

Source

By Rose Vegetarian Restaurant. This restaurant moved from Kitchener, Ontario to Vancouver, British Columbia in the mid 1990s. Unfortunately, I lost track of them and do not know if they are still in business or operating under a different restaurant name.