VEGETARIAN POTATO STEW RECIPES

CREAMY VEGGIE POTATO STEW RECIPE | ALLRECIPES

Creamy Veggie Potato Stew Recipe | Allrecipes image

This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.

Provided by sal

Categories Soups, Stews and Chili Recipes Stews

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

3 quarts water
8 large potatoes, peeled and sliced
4 large carrots, diced
2 stalks celery, chopped
2 small onions, chopped
? cup butter
2 tablespoons all-purpose flour
1?½ teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon paprika
2 cups heavy cream

Steps:

In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

Nutrition Facts : Calories 470.3 calories, CarbohydrateContent 58.6 g, CholesterolContent 81.3 mg, FatContent 24.1 g, FiberContent 7.8 g, ProteinContent 7.7 g, SaturatedFatContent 14.9 g, SodiumContent 463.3 mg, SugarContent 4.5 g

POTATO STEW RECIPE • CIAOFLORENTINA

Potato Stew Recipe • CiaoFlorentina image

A simple vegan potato stew recipe: hearty, nutritions, low in fat, full of flavor from leeks, carrots, peppers and nutritional yeast

Provided by Florentina

Categories Soups

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 21

Ingredients

1 leek
2 cloves garlic (-minced)
2 carrots (-diced)
2 lb red potatoes (- quartered)
1/2 cup diced tomatoes ((canned variety))
1 cup green peas ((frozen))
2 tsp extra virgin olive oil
2 leaves bay
1 bunch parsley
1 sprig sage
3 sprigs oregano
1/2 bunch thyme
1 bell pepper (diced)
1 chili pepper (-sliced)
2 tbsp sweet paprika
1/2 tbsp ground chia seed
1/2 tbsp ground flax
3 tbsp nutritional yeast ((optional))
10 black peppercorns
2.5 qt water (+ more as needed)
1 pinch sea salt (+ more to taste)

Steps:

Rinse and slice the leeks into thin slices.
Heat up a large soup pot over medium low flame. Add the cleaned leeks, a pinch of sea salt and a drizzle of olive oil. Toss to coat well and cook for about 10 minutes until the leeks have wilted.
Add the garlic, carrots, thyme, oregano, peppercorns, bay leaves and parsley stalks (reserve leafy tops) together with the paprika and toss to coat.
Stir in the tomatoes, bell pepper and potatoes. Cover by one inch with water and bring to a simmer. Season with a good pinch of sea salt and cook until the potatoes are tender, about 10 to 15 minutes.
Remove the stew from heat and stir in the green peas together with the flax, chia and nutritional yeast. (This is optional but it helps thicken up the stew nicely and ads some good nutrition too). Cover with a lid and allow the stew to sit for 10 minutes before serving. This will give the peas time to thaw into the hot broth.
Roughly chop the reserved parsley leaves and stir into the stew. Serve with fresh watercress and chili slices on top.

Nutrition Facts : Calories 205 kcal, CarbohydrateContent 39 g, ProteinContent 7 g, FatContent 3 g, SodiumContent 78 mg, FiberContent 8 g, SugarContent 6 g, ServingSize 1 serving

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POTATO STEW RECIPE • CIAOFLORENTINA

A simple vegan potato stew recipe: hearty, nutritions, low in fat, full of flavor from leeks, carrots, peppers and nutritional yeast
From ciaoflorentina.com
Total Time 35 minutes
Category Soups
Cuisine Italian
Calories 205 kcal per serving

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