Planetary Clean-Out-the-Fridge Vegetable Stew
Far too much food is wasted, so any recipe that helps reduce waste is a good one. This is definetly one of those recipes where substitutes and your imagination is an option.
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Ingredients
- 3 tablespoons unsalted butter
- 1 medium chopped yellow onion
- 2 medium carrots cut or diced
- 3 large garlic cloves smashed
- 1 cup chopped mushrooms
- 2 celery stalks diced
- 4 15 ounce cans no-salt-added fire-roasted diced tomatoes
- 2 cups vegetable stock
- 1 ½ cups thawed frozen corn
- 6 ounces baby Yukon Gold potatoes about 8 potatoes, halved
- 2 cups thawed frozen meatless burger crumbles
- 1 cup thawed frozen cut green beans
- ¾ cup thawed frozen sweet peas
- 1 teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Melt butter in a large, heavy pot over medium-high heat. Add onion, carrots and garlic; cook, stirring occasionally, until the onion is tender, about 4 minutes.
- Add mushrooms and celery; cook, stirring occasionally, until the mushrooms start to soften, about 4 minutes. Add tomatoes, stock, corn and potatoes.
- bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low; cover and simmer until the potatoes are almost tender, about 15 minutes.
- Stir in meatless crumbles, green beans, peas, salt and pepper; cover and cook until the potatoes are tender, about 5 minutes.