Busy Night, Empty Fridge Veggie Stew
4 medium sized potatoes, cubed 2"
2 medium sized carrots, sliced
1/4 cup white onion, chopped
2 garlic cloves, minced
1 medium sized tomato, cubed
2 tablespoons tomato sauce
1 cube vegan bouillon
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/2 teaspoon dried parsley
4 cups water, to cover
1. Add all ingredients into large saucepan and add water until all the vegetables are completely or mostly covered.
2. Boil on stove-top on medium-high, stirring occasionally to break bouillon.
3. Turn down heat and simmer, covered for about 10-15 minutes or until vegetables are tender.
You can now serve it as a stew or drain the liquid and save it as vegetable stock and serve the vegetables as a side dish.
Source of recipe: I came up with this recipe when I was in need of a tasty stew that was easy to whip up and didn't take a lot of ingredients. Tasty and simple!