Very Veggie Vegetable Stew
This is the best dish for the winter season, warming your stomach and your taste buds. We usually make this recipe in large batches so we can make it, then freeze it for later. You can easily reduce the recipe by the number of "packets" of vegetables you use. For a small batch, cut the corresponding seasonings in half or fourths, especially for the cayenne, which is quite spicy (use 1/8 teaspoon Cayenne, and use 2 teaspoons each of the seasonings, for say, 6/7 packets). For the full recipe, scroll directly to the bottom of the screen and see the Very Veggie Vegetable Stew.
Servings: 25
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Equipment Needed: Large Pot, Knife, Large Spoon
Ingredients:
5 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Oregano
1 Tablespoon Basil
1 Tablespoon Paprika
1 Tablespoon Parsley
1 Tablespoon Thyme
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Crushed Garlic
½ Tablespoon Cayenne
5 Tablespoons (1 if you have High Cholesterol) Sea Salt OR Pink Salt
Frozen Vegetables (see below)
6 Medium-Large Potatoes, Cubed
Directions:
1. Coat a pan with Olive Oil, let the oil heat up (high). Meanwhile, mix the Roux ingredients, (you should smell the aroma as you add ingredients):
Roux:
1 T Oregano 1 T Basil
1 T Paprika 1 T Parsley
1 T Thyme 1 T Onion Powder
1 T Garlic Powder 1 T Crushed Garlic
½ T Cayenne 5 T Sea Salt/Pink Salt
2. Stir in the seasonings (Roux). Turn the heat down to Medium.
3. Cut up 6 Potatoes (cubed), add to pot.
4. Stir the potatoes, coating the oil with the Roux, stirring till tender (approximately 10 minutes).
5. Add frozen vegetables, till water is covered (about 2 inches shy of top OR add 4 cups water), stirring frozen vegetables for 1 hour.
*Special note: Use mixed vegetables, like “carrots and peas”, “Chinese stir fry vegetables” and mix it up with 1 pound packets of frozen vegetables like “corn”. This will be your unique stew, this is your time to achieve your unique flavor with your favorite vegetables! For example::
Pearl Onions Peas
Carrots Cauliflower
Bell Pepper Corn
Okra Broccoli
Squash Zucchini
Snow Peas Green Beans
Note1: We use a “lobster pot” which is about 2 ft x 2 ft. It makes about 3 large containers once cooked, so we freeze the extras. We use about 15 packets of frozen vegetables.
Note2: If water is getting low, add 2-4 cups more water. It takes a while for frozen vegetables to get hot in the pot.
6. For the next 2 hours, turn heat to Low (2 out of a 10), simmering the stew and allowing the seasonings marinate in its juices.
7. Eat and Enjoy!
Very Veggie Vegetable Stew
Servings: 25
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Equipment Needed: Large Pot, Knife, Large Spoon
Ingredients:
5 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Oregano
1 Tablespoon Basil
1 Tablespoon Paprika
1 Tablespoon Parsley
1 Tablespoon Thyme
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Crushed Garlic
½ Tablespoon Cayenne
5 Tablespoons (1 if you have High Cholesterol) Sea Salt OR Pink Salt
Frozen Vegetables (see below)
6 Medium - Large Potatoes
Directions:
1. Coat a pan with Olive Oil, let the oil heat up (high). Meanwhile, mix the Roux ingredients, (you should smell the aroma as you add ingredients):
Roux:
1 T Oregano 1 T Basil
1 T Paprika 1 T Parsley
1 T Thyme 1 T Onion Powder
1 T Garlic Powder 1 T Crushed Garlic
½ T Cayenne 5 T Sea Salt/Pink Salt
2.Stir in the seasonings (Roux). Turn the heat down to Medium.
3. Cut up 6 Potatoes (cubed), add to pot.
4. Turn the potatoes, coating the oil with the Roux, stirring till tender (approximately 10 minutes).
5. Add frozen vegetables, till water is covered (about 2 inches shy of top OR add 4 cups water), stirring for 1 hour.
*Special note: Use mixed vegetables, like “carrots and peas”, “Chinese stir fry vegetables” and mix it up with 1 pound packets of frozen vegetables like “corn”. This will be your unique stew, this is your time to achieve your unique flavor with your favorite vegetables! For example:
Pearl Onions Peas
Carrots Cauliflower
Bell Pepper Corn
Okra Broccoli
Squash Zucchini
Snow Peas Green Beans
Note1: We use a “lobster pot” which is about 2 ft x 2 ft. It makes about 3 large containers once cooked, so we freeze the extras. We use about 15 packets of frozen vegetables.
Note2: If water is getting low, add 2-4 cups more water. It takes a while for frozen vegetables to get hot in the pot.
6. For the next 2 hours, turn heat to Low (2 out of a 10), simmering the stew and allowing the seasonings marinate in its juices.
7. Eat and Enjoy!
