Thank you to Ellyndale® Organics for sponsoring this Roasted Vegetable Vegan Stew recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
This hearty vegan stew is full of antioxidant-rich vegetables roasted in nutty rice bran oil. The stew is served alongside quinoa for a protein-rich plant-based meal that will keep you satisfied!
Can I interest you in a big 'ole bowl of veggies? 😋While I think most of us will agree that roasted veggies are superior to any other cooking methods (hello, sweetneeeessssss!), this recipe takes them to a whole new, vegan, level! Packed full of antioxidant-rich veggies, fiber, plant-based protein, and heart-healthy fats from the rice bran oil, this is one meal prep recipe that will make you feel comfy, cozy all day long!
The things I love most about this recipe
✔️ Simple Ingredients
✔️ Affordable
✔️ Flavorful
✔️ Nutrient-Dense
✔️ Easy To Prepare
✔️ Filling
This dish comes together very quickly! There are three main steps:
- Peel & Roasted Veggies - I'd recommend cutting your veggies into about equal size pieces so they roast evenly.
- Simmer In Tomatoes - While the veggies roast, cook your quinoa. When the veggies are done, simmer them in the remaining stew ingredients.
- Serve - I said it was easy!
Ingredient Selection
You can use any combination of veggies you like! For example, parsnips, carrots, celery root, beets, rutabaga, radishes, etc. would all be great additions! You can also add in additional beans, tempeh, tofu, or a meat-based protein such as shredded chicken or cooked ground beef.
The key to adding that extra tasty flavor, that nutty flavor, if you will, is using the Ellyndale® Organics Rice Bran Oil. Not only is it a flavorful addition to this dish, but it also has a high percentage of beneficial fatty acids. I always keep a bottle on hand. Due to its high smoke point, it's also great for stir fry and oiled-based frying, plus it makes a fabulous oil base for salad dressings!
Between the sweetness of the roasted veggies and the nuttiness of the rice bran oil, I guarantee that your tastebuds will be wanting this cozy dish on repeat!
To bump up the protein factor, I opted to serve this over quinoa, but feel free to swap that for rice or riced-cauliflower if you're looking to lower the carbs a bit.
This Roasted Vegetable Vegan Stew is also a great -freezer-friendly recipe! You can double or triple the batch and save it for weeks when you don't have time to cook. Or the holiday weeks when you're too busy making cookies and spending time with family.
To Finish It Off
- Mix in a couple of handfuls of kale or spinach
- Mix in some hot sauce
- Add some grated cheese or nutritional yeast
- Serve with a big slice of crusty bread
- Add in additional fresh herbs!
If you grab some rice bran oil and try this recipe, let us know what you think!
Roasted Vegetable Vegan Stew Ingredients:
For Roasted Vegetables
- 1 cup cubed butternut squash
- 1 cup peeled/cubed sweet potato
- 1 cup coarsely chopped sweet yellow onion
- 2 tablespoon Ellyndale® Organics Rice Bran Oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Stew
- 1 (15 oz) can of drained chickpeas
- 1 (15 oz.) can of diced tomatoes
- 2 cups vegetable stock
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh chopped parsley for serving
For Serving
- 2 cups cooked quinoa
Ingredients
For Roasted Vegetables
- 1 cup cubed butternut squash
- 1 cup peeled/cubed sweet potato
- 1 cup coarsely chopped sweet yellow onion
- 2 tablespoon Ellyndale® Organics Rice Bran Oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Stew
- 1 15 oz can drained chickpeas
- 1 15 oz. can diced tomatoes
- 2 cups vegetable stock
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Fresh chopped parsley for serving
For Serving
- 2 cups cooked quinoa
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper. Add squash, sweet potatoes and onions to pan and drizzle with rice bran oil. Add minced garlic, salt and pepper. Toss to coat vegetables. Roast for 20 minutes.
- Add roasted vegetables to a large pot with tomatoes, chickpeas, thyme and vegetable stock. Bring to a low boil and season with salt and pepper. Boil for 5 minutes longer.
- Ladle stew into large compartments of 4 meal prep containers sprinkle with parsley. Divide quinoa between smaller compartments.
