- 1/4 cup extra-virgin olive oil
- 3 leeks, thinly sliced
- 1 cup chopped red potatoes
- 1 cup peeled and sliced parsnips
- 1 cup peeled and chopped turnip
- 1 cup sliced celery
- 1 cup sliced carrots
- 4 cups garbanzo beans, drained
- 4 cups low-sodium vegetable broth
- 2 cups vegan stout beer (such as Samuel Smith's)
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 cup water (optional)
- salt and ground black pepper to taste
- Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.
- Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.
04/01/2018
recipepes.com
Vegan rish Stew, recipe
PT15M
PT1H
5
455 calories