Vegetable stew without meat is fried, finely chopped vegetables in any mix, stewed in their own juice or a special sauce. In fact, stew is not the name of the dish, but only the correct cooking technology, observing the order of addition and cooking time for each vegetable, which is indicated in the recipes for this topic. The cutting, set of vegetables and sauce can be changed to the hostess’s taste.
Vegetable stew with potatoes without meat
Vegetable stew with potatoes without meat will be both a dietary and lenten dish, and a side dish for any meat or fish dishes. In this recipe, finely chop the vegetables, fry them alternately and simmer in their own juice. We take onions, carrots, zucchini and tomatoes as a set of vegetables, and potatoes will make the stew more satisfying.
- Potato 3 (things)
- Zucchini 1 PC. (average)
- Bulb onions 1 (things)
- Carrot 1 (things)
- Tomatoes 2 (things)
- Garlic 2 (parts)
- Greenery 10 (grams)
- Salt taste
- Granulated sugar 1 (teaspoons)
- Ground black pepper taste
- Olive oil 1 (tablespoons)
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Before you start stewing vegetable stew without meat, prepare all the ingredients for the dish. Their proportion is optional, you can change them as you wish, but choose fresh vegetables. Clean and rinse them immediately. -
Cut the potatoes into medium equal cubes. -
Cut the onion into the same cubes. -
Cut the carrots into cubes smaller in size than the potatoes. -
In a deep sauté pan, fry the chopped onion until translucent. -
Add carrot cubes to it and fry until light golden brown. -
Finely chop the peeled garlic cloves with a knife. -
Place it in a frying pan and fry for 1-2 minutes. -
Then place the potato slices into the frying pan and fry while stirring over medium heat for a couple of minutes. Sprinkle potatoes with salt. -
Pour half a glass of boiling water over the fried vegetables and simmer them over low heat for 10 minutes. -
During this time, cut the zucchini into small cubes. -
Transfer it to the vegetables and simmer for another 5 minutes, stirring everything carefully so that the vegetable cubes retain their shape. -
Lastly, cut the tomatoes into medium cubes and add to the rest of the vegetables. Cover the pan with a lid and simmer the stew over low heat until cooked. It is the tomatoes that will provide a lot of juice for stewing vegetables. -
Then add finely chopped herbs to the stew, take a sample and adjust the taste. Turn off the heat and let the stew sit for 5 minutes, covered. -
Divide the prepared vegetable stew with potatoes without meat into portioned plates and serve hot. Bon appetit!
Vegetable stew with cabbage without meat
Vegetable stew with cabbage without meat is prepared for a light dinner, a quick snack or as a side dish for other dishes. In this simple recipe, add potatoes, onions, carrots, white pepper and zucchini to cabbage as the main ingredient, and simmer the stew, after frying the vegetables, in a sauce with ketchup.
Cooking time: 40 minutes.
Cooking time: 15 minutes.
Servings: 4.
Ingredients:
- Cabbage – ½ head.
- Potatoes – 5 pcs.
- Small zucchini – 2 pcs.
- Onion – 1 pc.
- Carrots – 1 pc.
- White bell pepper – 1 pc.
- Ketchup – 3 tbsp.
- Vegetable oil - for frying.
- Salt - to taste.
- Ground black pepper - to taste.
- Bay leaf – 3 pcs.
- Sweet peas – 5 pcs.
- Water - ¼ tbsp.
Cooking process:
Step 1. Immediately prepare a set of vegetables and spices for the stew. Peel and rinse the vegetables. Cut the onion into small cubes. Heat vegetable oil in a cauldron or deep frying pan and fry the onion in it until lightly browned.
Step 2. Cut the carrots into small cubes, add to the onion and fry until soft.
Step 3. Cut the potatoes into small cubes, place them in a frying pan and stir-fry for a few minutes.
Step 4. Chop the cabbage into thin strips, rub it a little with your hands to reduce in volume, transfer it to a frying pan and fry for a few more minutes.
Step 5. Cut the zucchini and bell pepper into small cubes and add to the rest of the vegetables.
Step 6. Then sprinkle the stew with salt, add all the seasonings, three tablespoons of ketchup and pour in water.
Step 7. Mix everything and simmer the stew over low heat under the lid for 20 minutes until the vegetables are ready. Take a sample and adjust the taste of the dish.
Step 8. Divide the prepared vegetable stew with cabbage without meat into portioned plates, add fresh vegetables with slices of meat and serve. Bon appetit!
Vegetarian vegetable stew with eggplants
Vegetarian vegetable stew with eggplants will be a tasty and healthy dish for you, especially during the season of fresh vegetables, many of which eggplants go well with in taste.In this recipe, fry sliced eggplants with onions, carrots and sweet peppers, then add tomatoes and simmer in their own juice. With this method of cooking, pieces of vegetables are kept intact and at the same time soft.
Cooking time: 55 minutes.
Cooking time: 15 minutes.
Servings: 2.
Ingredients:
- Eggplants – 1 pc.
- Onion – 1 pc.
- Carrots – 1 pc.
- Bell pepper – 1 pc.
- Tomatoes – 1 pc.
- Hot pepper – 1/3 pod.
- Garlic – 1 clove.
- Vegetable oil - for frying.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. First of all, prepare a simple set of vegetables for the stew. Clean them, rinse and dry with a napkin.
Step 2. Chop the onion into small cubes.
Step 3. Cut the carrots into the same cubes.
Step 4. Grind the bell pepper in the same way.
Step 5. Cut the eggplant into the same cubes, then soak them briefly in water and dry, which will prevent this vegetable from absorbing a lot of oil when frying.
Step 6. Cut the tomato into medium cubes, and finely chop the garlic and hot pepper with a knife.
Step 7. Heat vegetable oil in a frying pan. On it, over medium heat, fry the sliced eggplant, onion, carrots and sweet pepper for 7-10 minutes.
Step 8. Then add chopped tomatoes with hot pepper and garlic to the fried vegetables.
Step 9. Sprinkle vegetables with salt and black pepper to your taste and stir.
Step 10. Cover the pan with a lid and simmer the stew over low heat for 20 minutes until the vegetables become soft.
Step 11. Divide the prepared vegetarian vegetable stew with eggplants into portioned plates and serve hot or cold. Bon appetit!
Vegetable stew of zucchini, eggplant, peppers and tomatoes
Vegetable stew made from zucchini, eggplant, peppers and tomatoes is quite popular for the summer table, because it is light, low-calorie and easy to prepare. The main ingredients of the stew are zucchini and eggplant and complemented with bell pepper, tomato, onion and carrots. In this recipe, we chop the vegetables coarsely, fry only the onions and carrots and simmer the stew in sauce with tomato paste.
Cooking time: 1 hour 10 minutes.
Cooking time: 20 minutes.
Servings: 4.
Ingredients:
- Eggplant – 1 pc.
- Zucchini – 1 pc.
- Onion – 1 pc.
- Carrots – 1 pc.
- Bell pepper – 2 pcs.
- Tomatoes – 2 pcs.
- Hot pepper – 1/3 pod.
- Garlic – 2 cloves.
- Vegetable oil – 20 ml.
- Tomato paste – 100 gr.
- Salt - to taste.
- Ground black pepper - to taste.
- Greens – 1 bunch.
Cooking process:
Step 1. Place the vegetables and spices specified in the recipe on the table so that everything is at hand. Peel the onions, carrots, bell peppers and garlic. Wash the eggplant and zucchini and dry with a napkin.
Step 2. Then cut all the vegetables into large cubes. Grind the garlic cloves through a garlic press. Finely chop a bunch of greens.
Step 3. In a deep frying pan and in heated vegetable oil, fry the chopped onions and carrots until golden brown.
Step 4. Then place the sliced eggplant, zucchini and tomato into the frying pan. Sprinkle the vegetables with salt and black pepper, add tomato paste, garlic and herbs, pour in a little hot water. Mix everything carefully and simmer the stew over low heat under a covered lid for 40-50 minutes.
Step 5. Divide the prepared vegetable stew from zucchini, eggplant, peppers and tomatoes into portioned plates and serve hot. Bon appetit!
Vegetable stew without meat in a slow cooker
Housewives know that vegetable stew without meat, like other dishes, tastes better in a slow cooker compared to cooking on the stove. For stew, according to the classics, the vegetables are first fried, but in this recipe we will place them in layers in a bowl and cook on the “Baking” program, which will keep the pieces intact. You can choose any set of vegetables for the stew, and the more varied it is, the tastier the vegetable stew turns out.
Cooking time: 1 hour.
Cooking time: 20 minutes.
Servings: 8.
Ingredients:
- Zucchini – 2 pcs.
- Potatoes – 8 pcs.
- Onion – 2 pcs.
- Tomatoes – 2 pcs.
- Fresh cabbage – 100 gr.
- Fresh green peas – 1 tbsp.
- Garlic – 10 cloves.
- Thyme – 1 sprig.
- Bay leaf – 2 pcs.
- Paprika – 1 tbsp.
- Salt - to taste.
- Ground black pepper - to taste.
- Greens - to taste.
- Vegetable oil – 40 ml.
- Water – 200 ml.
Cooking process:
Step 1. Peel the potatoes, rinse them, cut them into medium cubes and place them in a multicooker bowl.
Step 2. Finely chop the peeled onions with any greens and place in a bowl on top of the potatoes.
Step 3. Cut the zucchini into medium cubes and place in the next layer.
Step 4. Chop the cabbage into thin strips. Cut the tomatoes into cubes as well. Place these vegetables in a bowl on top of the zucchini.
Step 5. Then sprinkle the vegetables with salt and black pepper and add a bay leaf.
Step 6. Sprinkle a glass of green peas on top.
Step 7. For a special aroma, place a sprig of fresh thyme on top of the vegetables or sprinkle a couple of pinches of dry thyme.
Step 8. Peel the garlic, cut into 3-4 pieces and add to the vegetables. Pour the amount of water and vegetable oil indicated in the recipe into the bowl. Close the lid and turn on the “Bake” program for 40 minutes.
Step 9At the end of the program, place the vegetable stew without meat prepared in a multicooker, without stirring, into portioned plates and serve hot. Bon appetit!
Vegetable stew in the oven without meat
Vegetable stew in the oven without meat is easy to prepare and the vegetables are not fried, which makes the dish dietary and healthy. A particularly tasty stew in the oven is made from fresh, early vegetables. In this recipe we prepare a stew with potatoes, eggplants, sweet peppers, tomatoes and onions. For it, it is better to choose a fireproof dish with a lid so that the vegetables are stewed in their own juice and not baked.
Cooking time: 45 minutes.
Cooking time: 15 minutes.
Servings: 6.
Ingredients:
- Potatoes – 4 pcs.
- Eggplants – 2 pcs.
- Bell pepper – 1 pc.
- Onion – 1 pc.
- Tomatoes – 1 pc.
- Garlic – 3 cloves.
- Bay leaf – 1 pc.
- Greens – 1 bunch.
- Black peppercorns – 2 pcs.
- Seasoning for vegetables - to taste.
- Vegetable oil – 4 tbsp.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. Immediately prepare a set of vegetables for the stew. Clean and rinse them. If you wish, you can peel the eggplant and tomato. Then cut the vegetables into equal and not very small cubes.
Step 2. Grease a fireproof baking dish with vegetable oil and place the first layer of chopped onion, bay leaf and peppercorns in it.
Step 3. Place the second layer of sliced eggplants. If this vegetable is bitter, salt it and rinse it in advance.
Step 4. Place the third layer of potato slices.
Step 5. Place the sliced bell pepper on top of the potatoes.
Step 6. Place the sliced tomatoes in the last layer. Sprinkle the vegetables with salt and black pepper to your taste, add finely chopped garlic and pour in vegetable oil.To make vegetables juicier, add half a glass of hot water. Turn on the oven at 180°C.
Step 7. Cover the dish with a lid and place in the oven for 30 minutes. Then check the readiness of the vegetables and especially the potatoes.
Step 8. Transfer the vegetable stew without meat cooked in the oven to a dish, sprinkle with finely chopped herbs and serve hot. Bon appetit!
