Roasted Vegetable Stew
This vegan stew gets its rich flavor from mushroom stock and roasted vegetables. Serve with crusty bread or ladled over rice or couscous. Learn how to make this vegetable stew today!
Serves
6
Prep time 20 min.
Cook time 40 min.
Ingredients
1 large sweet potato (8 oz.), peeled and cut into 1-inch chunks
1 small head cauliflower (about 2 1/2 lbs.), cut into 1 1/2-inch flowerets (about 6 cups)
2 lemon slices, cut 1/4-inch thick
1/2 medium onion, cut into thin wedges
2 garlic cloves, minced
4 Tbsp. olive oil, divided
Salt and ground black pepper
8 oz. cremini (baby Portobello) mushrooms, sliced in half
1 carton (32 oz.) College Inn® Bold Mushroom Stock
6 oz. green beans, trimmed and cut in half (about 1 1/2 cups)
2 sprigs fresh oregano or 1 sprig fresh rosemary
2 cups baby spinach (about 2 oz.)
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Directions
Heat oven to 450°F. Place sweet potato, cauliflower, lemon, onion and garlic on a rimmed baking sheet. Drizzle with 2 Tbsp. oil and season with salt and pepper; toss to combine and spread into an even layer. Roast about 30 minutes until vegetables are browned and tender.
Meanwhile, heat remaining 2 Tbsp. oil in a 4 or 5-qt. saucepan or Dutch oven over medium-high heat. Add mushrooms and sear 5 minutes. Add stock, green beans and oregano and bring to simmer over high heat. Simmer over medium heat about 8 minutes until green beans are tender. Remove from heat.
Add roasted vegetables to stock. Simmer 3 minutes over medium-high heat. Remove lemon slices and oregano sprigs and gently stir in spinach. Season with salt and pepper to taste.
