Video: How to Make Vegetarian Stew

Can you believe it’s time for another cooking video? This time, I show you how to make a hearty, vegetarian stew. It’s super easy and features winter squash, onions, garlic, potatoes, and green beans from my garden harvest this year!

This is the 4th in my series of videos on tasty things to make with the vegetables you grew in your garden. I’ll bet you have lots of great recipes, too, but sometimes you might feel unsure about what to do with certain veggies or you want to expand your repertoire. I hope these videos have been helpful.

Now, about this vegetarian stew. You can add pre-cooked chicken or beef if you want, or just put vegetables into it — and it will still be awesome. I like to use Field Roast in it, which is a tasty non-meat alternative. I should have shown you what it looked like before I had cut it up into cubes. Sorry! It looks like one of those small half-hams you can buy. Here’s a link to the Field Roast company, in case you’re curious. There’s even a “where to buy” link on their site.

OK, here’s the video so you can make some vegetarian stew to keep warm this winter! As promised, you’ll find the actual recipe underneath the video. And Happy Holidays to you all!

Susan’s Vegetarian Stew Recipe

2 lg. cloves garlic, minced

1 1/2 to 2 cups chopped onions

1 (14 oz.) can tomatoes with their juice

1 1/2 cups water

2/3 cup red wine

1/2 cup ketchup

6 cups cubed winter squash

1 tsp. dried thyme

2 1/2 cups Field Roast, cut into large cubes

1 cup quartered cremini mushrooms

Directions: Sautee garlic and onions in canola oil until they are translucent. Add tomatoes with their juice, squash, potato, and rest of ingredients. Cover. Cook on medium heat for 45-60 minutes, stirring occasionally until vegetables are tender and stew is flavorful. Makes approximately 6 servings.