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Prep Time: 15 minutes |
Cooking Time: 50 minutes |
Makes 6 servings |
Fody's Cozy Vegetable Stew
This cozy vegetable stew is such a nourishing and comforting dinner to cozy up to on chilly nights! It’s super easy to make and perfect for batch cooking or meal prep. Recipe is low FODMAP, vegan, and gluten-free.
Fody's Cozy Vegetable Stew Ingredients:
- 2 cups brown rice, dry
- 2 Tbsp cornstarch
- 1/4 cup Fody's shallot-infused olive oil
- 2 cups carrots, diced (~2 med-large carrots)
- 2 cups celery, diced (~5 stalks)
- 2 cups parsnips, diced (~1 large)
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 3 cups sweet potatoes, peeled + chopped (1 large)
- 3 cups red potatoes, peeled + chopped (2-3 potatoes)
- 5 cups curly kale, stems removed + torn into small pieces (1 large bunch)
- 4 cups Fody's vegetable soup base (mix 4 c water with 1 Tbsp base)
- 1 jar Fody's vegan bolognese
- 1 package tofu, drained + cut into cubes
- Salt + pepper, to taste
Directions for Fody's Cozy Vegetable Stew
Cook rice according to package directions. In a small bowl, whisk cornstarch with 2 Tbsp water to make a slurry - set aside.
Heat olive oil in a very large (5 qt.) pot or Dutch oven over medium-high. (TIP: if you only have a medium-sized pot, you may want to halve this recipe!)
Add diced carrots, celery, parsnips, thyme, and rosemary to the pot. Stir and cook for 5 mins.
Add sweet potatoes, red potatoes, Bolognese Sauce, Soup Base, and kale. Stir ingredients together well, seasoning with salt and pepper.
Stir in cornstarch slurry and bring liquid to a boil.
Once boiling, reduce heat to medium-low and allow to simmer (uncovered) for 25 minutes.
At the 25-minute mark, gently stir cubed tofu into the pot and continue to cook for an additional 10-15 minutes, or until veggies are fork tender (but not falling apart).
Serve stew over brown rice and enjoy hot!
About the Chef
Carrie Walder
Carrie Walder, MS, RD is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness, an online resource for home cooks who are passionate about healthy eating, without ever compromising on flavour! Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.
Carrie's journey with healthy cooking started in 2012, when she struggled with constant digestive issues, a lack of energy, and a sudden bout of acne. In an effort to take control of her health struggles, she spent countless hours teaching herself how to cook more whole foods and found her passion in inspiring others to do the same. In 2014, she packed up her life in Canada and moved to NYC to go back to school to study the field of nutrition!
Carrie holds her Master's of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie's recipes on her Blog, Instagram, Pinterest, and TikTok.
Her top 5 favourite Fody products: Shallot-Infused Olive Oil, Maple BBQ Sauce, Vegan Bolognese, Mild Salsa and Taco Seasoning.
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