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Veggie and Cashew Stew
1h
6 servings
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This hearty and flavorful Veggie and Cashew Stew is a comforting vegan dish that combines a colorful medley of vegetables with creamy, protein-rich cashews in a savory, aromatic broth. Infused with warming spices and herbs, this satisfying stew is perfect for cozy meals and can be served with crusty bread or over rice for a wholesome and delicious dining experience.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
6 g
Allergen Content
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Nuts
Ingredients
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Steps
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Prepare the vegetables
Peel and cut the potatoes into 1-inch cubes. Peel and slice the carrots. Slice the celery stalks. Remove the seeds and dice the bell pepper. Cut the zucchini into half-moons. Peel and finely chop the onion. Peel and mince the garlic cloves.
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add vegetables and seasonings
Add the potato cubes, sliced carrots, celery, bell pepper, and zucchini to the pot. Stir in the thyme, rosemary, salt, and black pepper.
Add tomatoes and broth
Add the canned tomatoes with their juice and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
Add cashews and simmer
Add the cashews to the pot. Reduce heat to low, cover the pot, and simmer for 25-30 minutes or until the vegetables are tender and the flavors have melded.
Adjust seasoning and serve
Taste and adjust the seasoning if needed. Roughly chop the parsley leaves. Serve the Veggie and Cashew Stew hot, garnished with chopped parsley.
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