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Veggie and Cashew Stew

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1h

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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

Based on your allergy profile, please note the following possible allergens:

Nuts

Ingredients

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Steps

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1
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.

2
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.

3
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.

4
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.

5
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.

6
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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