Comfort food vegan style.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

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Nutrition Facts

232 calories; protein 5.2g 10% DV; carbohydrates 53g 17% DV; fat 0.6g 1% DV; cholesterolmg; sodium 1298.2mg 52% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2008
With a few additions this is a rich and satisfying stew. I changed the flavor profile by adding 1 teaspoon ground ginger, 1 teaspoon crushed red pepper, 2 tablespoons creamy peanut butter, and 1 tablespoon tamari soy sauce. This gives the recipe a rich and peanut base with a gingery, spicy kick. Read More
(110)

Most helpful critical review

Rating: 2 stars
11/10/2008
As has been said before this is bland if made as is. Like a clear broth. If that is what you want you will like this. But there is no reason why vegan food cant be delicious. My advise. Make it as written. 5-10 minutes before it is done taste it. The last 5 minutes wont change the taste. If you dont like it modify it per the reviews. I followed most of Athena_Girls advise (minus the red pepper) and a lil garlic (per another review) and the soup was a nice surprise! I was leery about the peanut butter but it worked out great. If you arent sure about it start with 1 Tablespoon. Once you see what it does you'll like it. I also used sweet potatoes/yams. The flavor was great! 4 stars with the modifications. Oh I think I ended up using 4 cups of water. Add a bit of flour if you need to thicken it. Read More
(33)
52 Ratings
  • 5 star values: 17
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
10/23/2008
With a few additions this is a rich and satisfying stew. I changed the flavor profile by adding 1 teaspoon ground ginger, 1 teaspoon crushed red pepper, 2 tablespoons creamy peanut butter, and 1 tablespoon tamari soy sauce. This gives the recipe a rich and peanut base with a gingery, spicy kick. Read More
(110)
Rating: 5 stars
02/09/2004
I really dug this! I love root vegetables but I substituted broccoli and celery for the parsnip and turnip as we didn't have any. And threw in alittle more salt. Also had to add alot more water! But I loved it! Read More
(33)
Rating: 2 stars
11/10/2008
As has been said before this is bland if made as is. Like a clear broth. If that is what you want you will like this. But there is no reason why vegan food cant be delicious. My advise. Make it as written. 5-10 minutes before it is done taste it. The last 5 minutes wont change the taste. If you dont like it modify it per the reviews. I followed most of Athena_Girls advise (minus the red pepper) and a lil garlic (per another review) and the soup was a nice surprise! I was leery about the peanut butter but it worked out great. If you arent sure about it start with 1 Tablespoon. Once you see what it does you'll like it. I also used sweet potatoes/yams. The flavor was great! 4 stars with the modifications. Oh I think I ended up using 4 cups of water. Add a bit of flour if you need to thicken it. Read More
(33)
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Rating: 1 stars
03/28/2008
I did not care for this recipe. It was quite spicy which is a good thing normally - except when it overpowers the flavor. Speaking of flavor outside of the spices there was none. I looked in the pot while I was cooking and said "This is a very beige meal." The parsnips and turnips which I'd never tried before were not good and I doubt I'll eat them again. One last thing... this makes a LOT of stew. I cut the recipe in half and I could hardly finish one serving. Two servings alone took up an around-three-quart pan. I would suggest something but nothing could really fix this recipe without completely changing it. Oh well. Read More
(15)
Rating: 4 stars
06/14/2008
I also used this stew to break the master cleanse fast. I thought the pepper was great in fact added cayenne as well. Didn't use parsnips but added halved grape tomatoes broccoli celery an extra onion and 3 cloves of garlic. The stew had tons of color and flavor! Read More
(14)
Rating: 3 stars
02/08/2007
Quick and easy. Too spicy so would cut back to 1/2 tsp pepper next time. Also added garlic and sweet potato for more flavor. Read More
(13)
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Rating: 4 stars
01/25/2007
A solid simple recipe and a good "foundation" for making vegan stew. You could take this recipe and add celery or peas or corn or any other cooking vegetable if you wanted to play around. Tasty and satisfying and goes really good with bread. Read More
(12)
Rating: 4 stars
12/09/2010
Excellently customizable stew. The vegetables all blend very well together and are just waiting for a couple of your own spices. I've done this recipe a few times this time I added jalepeno and chili peppers because I like it spicier and increased the cumin and supplemented with tumeric because I like the Indian flavor. But you can do whatever you want with it I've tried very different things and it always comes out well as long as you experiment a little. Very fun to make! Read More
(11)
Rating: 5 stars
11/22/2010
I left out the rice and turnip added a sweet potato as well as regular potatoes and added more parsnips. I also added the 2 tbsp PB soy sauce and ginger and dipped a hand blender in to puree half of it. So good!! Read More
(8)