Calories: Not specified
Cooking time: Not indicated
Lenten vegetable stew- This is a simple recipe according to which vegetables are stewed without the addition of animal fat (lard or butter), meat or fish products. The dish is economical, healthy, tasty. And it's quick and easy to prepare. A lean stew can contain a variety of vegetables, and this makes it possible to cook the same dish in different options. For example, this is an autumn version, with beans or potatoes - winter, and in summer the stew is prepared light, without potatoes - with zucchini, eggplant, green beans, sweet peppers. In any case, it turns out tasty, healthy and very economical. As a rule, for vegetable stew, the proportions of the products are taken randomly, based on what is available, so it is not necessary to strictly follow the recipe and measure everything to the gram. But it is recommended to follow the order of laying vegetables, especially if there are potatoes and tomatoes or tomato sauce in the stew. The fact is that the acid contained in tomatoes prevents potatoes from boiling, and if tomatoes are added earlier than potatoes, then it will not boil and may remain hard. Therefore, tomato or tomatoes are added to the stew after the potatoes become soft, crumbly.
Ingredients:
- Potatoes - 4-5 pieces;
- zucchini or zucchini - 1 pc;
- carrots - 1 pc;
- Bell pepper- 2-3 pcs. different colors;
- bow - 1 pc;
- green beans - 150 gr;
- vegetable oil - 3-4 tbsp. l;
- thyme, basil - half a teaspoon each;
- black and red pepper - 2-3 pinches each;
- salt - to taste;
- water - 1-1.5 cups.
How to cook with a photo step by step
To make the stew not only tasty, but also look appetizing on a plate, you should not grind too much when cutting vegetables. Cut the onion into half rings, but not very thinly. Carrots can be cut into large strips or segments, as in the photo. Potatoes for stew are cut into large cubes or slices. 
In winter, frozen vegetables can be used for stews. It is not necessary to defrost them, it is enough to dip them in cold water for 5 minutes and then pour them over with clean cool water. If the vegetables are fresh, then cut the zucchini lengthwise into 4 parts (it is better to cut the skin) and then chop into slices 1-1.5 cm thick. Cut the sweet pepper into cubes or sticks. Cut off the tips and tails of the green beans, cut the pods into 3-4 cm pieces. 
Almost any stew, which contains onions and carrots, begins to be cooked by frying these vegetables. In a deep frying pan or saucepan, heat the vegetable oil, fry the onion until transparent and add the carrots. After 3-4 minutes, when the carrots become softer, put the potatoes. Stir, wait 5-7 minutes until the potatoes are saturated with oil, and pour in a glass of water. Salt to taste. Cover and simmer vegetables for 15 minutes until potatoes are tender. 
Add zucchini to cooked potatoes green beans. Stir, simmer covered for 5 minutes. During this time, the vegetables will be almost ready. 
Add bell peppers and all spices to vegetables. Stir again. If you want the stew to be gravy, add another half cup of water. Cover with a lid, make a quiet fire and simmer the stew for another 4-5 minutes. Turn off the heat, let the stew taste. 
If vegetable stew is prepared exactly how Lenten dish, then you need to serve it with a salad of fresh vegetables or greens, canned vegetables. If the task is not to observe fasting, then you can add a spoonful of sour cream to the plate or boil sausages, serve stew as a side dish for fish, meatballs,
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Vegetable ragout with tomato
You will need:
300 g potatoes;
200 g turnip (or pumpkin);
200 g carrots;
200 g zucchini;
200g cabbage;
150 g each of green and red sweet peppers (this is approximately 1 each);
2 onion heads;
300 g canned (or frozen) green peas;
1 cup vegetable broth;
vegetable oil;
2 tbsp wheat flour;
1 tbsp tomato paste or ketchup;
garlic;
ground black pepper;
salt;
greens (any).
Wash and clean all vegetables thoroughly. At the sweet pepper remove the seeds and likewise zucchini cut into cubes, potato also cubes, only larger.
Carrot cut into small cubes (or grate on coarse grater), onion chop and spasser on oil until golden. cabbage chop and cook until done. Potato fry in oil until golden brown.
For sauce flour fry until light golden color in a dry frying pan, cool. Dilute warm broth , boil over low heat for 15 minutes, then add tomato paste(or ketchup).
Combine potatoes, carrots with onions, add sauce and simmer for 15 minutes. Then add chopped zucchini, turnips (or pumpkin , grated or cut into small cubes), stewed cabbage and continue to simmer for another 15 minutes. At the end of cooking, add bell pepper, green pea without filling garlic (squeeze or grate on a fine grater), pepper and salt. When serving, sprinkle with chopped greenery.
Bright mushroom stew with vegetables
You will need:
300 g fresh or frozen champignons;
1 medium sized onion;
4 tbsp canned green peas;
4 small potatoes;
1 tbsp tomato puree;
50 g vegetable oil;
1 coffee cup of rice;
salt;
ground black pepper;
parsley for decoration.
Mushrooms remove the films, wash and chop coarsely. Put them in a deep frying pan and simmer foroil 15 minutes covered.
Onion peel, wash and finely chop, add to the pan to the mushrooms. Salt, pepper and mix well. Then pour 3 coffee cups of hot water, in which you have previously diluted tomato puree. Boil.
While the mushroom mass will boil, potato peel, wash and cut into small cubes. Add to mushrooms. Pour after about 5 minutes rice , previously thoroughly washed in cold water (until the water is transparent), and simmer for about 20 minutes over low heat.
Green pea put in a colander and let the liquid drain. 5 minutes before the end of the stew, put the peas in the stew and mix gently.
Serve the stew hot, sprinkled with washed and chopped parsley.
Vegetable stew
You will need:
400g carrots;
400 g potatoes;
100 g turnip (or pumpkin);
2 parsley roots;
2 celery roots;
1 can of canned green peas;
1 zucchini;
2 onion heads;
2 glasses of tomato juice;
1 bay leaf;
dill or parsley;
cloves (optional);
ground black pepper;
salt;
vegetable oil.
Vegetables , except for the potatoes, peel, wash and cut into cubes, lightly fry in oil . Potato clean, wash, chop, mix with fried vegetables, add green peas, pour over tomato juice, add bay leaf, salt, pepper, cloves and simmer for 15 minutes.
Sprinkle with washed and chopped herbs before serving.
Vegetable ragout
You will need:
9 potatoes;
700 g eggplant;
5 tomatoes;
2 sweet peppers;
1 head of onion;
5 tbsp vegetable oil;
greenery;
salt;
ground black pepper (optional).
Peel, wash and finely chop the onion into half rings. Peel potatoes, wash and cut into cubes. Wash the eggplants, peel them from the stalk and peel and also cut into cubes.
Combine potatoes, onions and eggplants and fry in oil, then add washed and stalkless tomatoes cut into 4 parts. Wash the pepper, remove the stalk and seeds, cut into squares and add to the vegetables, salt and simmer until tender. When serving, sprinkle with washed and chopped herbs.
Appetizing stew
You will need:
200 g eggplant;
200 g zucchini;
1 small head of cauliflower;
3 sweet peppers of different colors;
3 tomatoes;
1/2 cup canned corn;
1 carrot;
2 heads of onions;
1/2 cup vegetable oil;
1 tbsp mixtures of ground herbs;
salt;
ground black pepper;
green lettuce leaves.
Wash all vegetables thoroughly and remove the stalks and, if necessary, seeds (pepper). eggplant peel off the skin and cut into circles,zucchini - cubes, pepper and onion - rings, tomatoes - slices, cauliflower disassemble into inflorescences, carrot grate on a coarse grater.
Onions and carrots fry over high heat. Add the rest of the vegetables, salt, pepper, sprinkle with herbs, add a little water and simmer for 15 minutes under the lid, then let it brew. Serve stew warm on lettuce leaves.
Adviсe:
H Thick-flanked, fleshy peppers are most delicious and should be used in salads and stews. Peppers with thin sides are suitable for stuffing.
H To avoid strong softening, blanch the pepper for no more than 2 - 3 minutes.
H Sprinkle unused pieces of pepper with salt and store in the refrigerator, then it will not rot or wither.
Calories: 291.4
Cooking time: 70
Proteins/100g: 2.29
Carbs/100g: 7.46
A wonderful healthy ingredient that allows you to make lean vegetable stew more satisfying is beans. The only drawback is that the beans take a long time to cook. But there is a plus - a healthy bean broth can be used in other dishes. The same broth will allow you to cook lean stew without adding oil at all - vegetables can be stewed in bean broth. It turns out no less tasty and, which is also easy to cook.
Ingredients:
- 1 glass of beans,
- 2 carrots,
- half an eggplant
- 1 sweet pepper,
- a quarter of an onion
- 1 clove of garlic,
- bunch of parsley
- 3 tablespoons tomatoes in own juice,
- salt to taste,
- 0.5 tsp paprika,
- 0.5 tsp curry,
- a pinch of red pepper,
- 4 sage leaves.
How to cook at home
To make the beans cook faster, it is better to soak them in water overnight or at least a couple of hours at least. After soaking, you need to change the water and boil the beans for an hour, adding salt at the very end.
When the beans are almost ready, we will take care of the vegetable part of the stew. In a frying pan, stew finely chopped onions and garlic, as well as carrots, cut into circles. You can stew vegetables without oil by adding a couple of tablespoons of bean broth.
After stewing the carrots for five minutes, add the tomatoes in their own juice (or fresh peeled tomatoes, or tomato paste). Season the tomatoes with spices and salt, bring to a boil.
While the tomato sauce is stewing, cut the eggplant and sweet pepper into medium-sized pieces.
We spread the chopped vegetables in a boiling tomato sauce. Cover with a lid and simmer for five minutes.
If necessary, add a little more bean broth.
When the beans become soft, transfer them to the pan, mix with vegetables and tomato sauce. Stew vegetables with beans for another 7-10 minutes together. During this time, the vegetables will become soft, and the beans will be saturated with the aroma of the sauce.
Finely chop the parsley and add at the very end of cooking. Better even after the pan is removed from the heat. So parsley will retain more vitamins. Mix vegetable stew with parsley.
Serve vegetable stew
Now I also cook lean vegetable stew with cabbage and potatoes without meat. And how exactly I do it, I will tell you in detail in this recipe.
step by step photo recipe
Ingredients:
- potatoes - 0.5 kg,
- cabbage - 1 kg,
- onion - 250 g,
- carrots - 200 g,
- vegetable oil 170-200 ml,
- tomato paste - 70 g,
- sugar - 2 tbsp. l.,
- bay leaf - 3 pcs.,
- salt, pepper to taste.
Cooking process:
Wash the potatoes well, place whole in the skin in a saucepan and cover with water. Boil after boiling water for 20 minutes. Pierce potatoes with a fork before turning off. Potato varieties vary, so cooking times may vary. If the potatoes are already soft, you can remove the pan from the stove. You should not digest, then you will not get beautiful potato cubes. Drain the water and leave the vegetable to cool.
Let's make a roast. To do this, peel the onion, wash it, and chop it into cubes.
Peel the carrots, rinse well under running water and grate on a coarse grater.
Pour sunflower oil into a small frying pan. Fry the onion until slightly golden, then add the carrots. Stir, add vegetable oil as needed and simmer the carrots and onions until soft.
Now let's take a look at the cabbage. Chop it into strips or squares 2x2 cm in size. Both options will be delicious. But here it's up to you. The finer the cabbage is cut, the faster it will cook. Accordingly, if there are large squares, the cabbage will be juicier, but it will take more time to cook it.
Transfer the chopped cabbage to a deep frying pan or stewpan. Add 70 ml of vegetable oil, tomato paste, salt, pepper, sugar. Stir. Fill the cabbage with water, so that the water is at the level of the cabbage. Cover and simmer for 20 minutes over low heat.
Put the bay leaf, mix and leave the cabbage to stew further, but without a lid, so that the excess liquid boils away.
Peel the cooled potatoes and chop them into small cubes, then the stew will be tender.
Now in one bowl mix potatoes, cabbage and fry. Carefully remove the last from the pan so that the oil does not spill into the bowl. But, if you want the stew to be fatter, then you can not separate the onions and carrots from the oil, but pour them all together into a common bowl.
The advantage of this dish is that it remains delicious both hot and cold. When serving, you can sprinkle vegetable stew with green onions or any other herbs. Bon appetit!
