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!
SO HOW'D IT GO?
Made this the other night, super simple and full of flavor. Thanks for the delicious recipe! I'll definitely be making this one on a regular basis.