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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
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Vegetable Stew
from Verna Blanchard - Calgary, Alberta, Canada

  • 1 large onion chopped
  • 3 branches of celery cut into pieces
  • 4 carrots cut into pieces
  • 1 small yellow turnip peeled and cut into pieces
  • 2 small sweet potatoes, peeled and cut into pieces
  • 1/2 butternut squash, peeled, seeded and cut into pieces
  • 1 green pepper, seeded and cut into pieces
  • 1/2 red sweet pepper, seeded and cut into pieces
  • 1/2 cup texturized soybean protein (Health food stores)
  • Parsley
  • 1 tsp either chili powder, or summer savory
    (dried is fine, rubbed to make into powder)
  • 1 tbsp olive oil
  • 2 - 3 cups water (from previous veggie boiling if possible)
  • 1 - 2 tbsp potato flour (for thickening, optional)
  • 2 cups frozen baby lima beans
  • Sea salt to taste and white pepper to taste.
In large kettle, heat oil and saute the chopped onion with lid on.

Add soybean protein, seasoning and water.
Bring to boil and then add the turnip, carrots and celery and let boil for about 8 minutes, then add the other vegetables and chopped parsley.

Cook for about 15 - 20 minutes and then thicken whith the potato flour and correct seasoning.

The amount of water and length of cooking is determined by how well done you like your veggies and also how much sauce you like to have in your stew.