You are looking for vegetarian recipes? This vegetarian vegetable stew recipe is a delicious way to use up leftover veggies in the fridge. Great recipe for a vegan gluten-free stew.
- 10 potatoes (peeled and sliced)
- 3 carrots (grated)
- 1 cup shredded cabbage
- 3 onions (chopped)
- 4 tablespoons green pea
- 4 tablespoons corn kernels
- 6 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 cup fresh dill and parsley (chopped)
- spices to taste
In a frying pan heat 4 tablespoons vegetable oil. Add onion and cook over medium heat until soft and just beginning to brown, 5 to 10 minutes.
At the bottom of a large pan pour 2 tablespoons of vegetable oil. Spread half of the potatoes, season with salt and spices. Top with 1/3 of onion. Sprinkle with fresh herbs. For next two layers spread half of the carrot and half of the cabbage. Spread half of the peas and corn kernels. Repeat layers. Sprinkle with remaining onions.
Pour water in a pot approximately 2/3 full. Bring to a boil and simmer for 30 minutes.
Garnish with chopped fresh herbs and serve.
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