Vegan Veggie Cabbage Stew
Warm up on cold Winter days with this easy, flavorful vegan stew! Packed with crunchy veggies like cabbage and lentils simmered in one pot for a hearty soup that'll fill you up. Super simple to make so it's perfect for meal prepping or making ahead - just freeze and enjoy later when the craving strikes!
Servings 8
Ingredients
- 1 onion
- 5 cloves garlic
- 2 cm celery root
- 4 carrots
- 1 leeks
- ½ cabbage
- 1 cup 190 g green lentils
- 6 cups 1.5 l vegetable broth
- 2.2. lbs 1 kg of potatoes
- 1 teaspoon dried rosemary
- ½ teaspoon lovage opt
- 1 teaspoon dried thyme
- 2 tablespoon soy sauce
- 2 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 2 bay leaves
- 4 juniper berries
- 2 tablespoon chicken broth powder vegan
- 1 bunch parsley chopped
- 5 tablespoon nutritional yeast
- 1 cup 150 g frozen peas
Instructions
- Chop the onion and garlic cloves. In the same way, peel a piece of celery root and finely dice it. Now cut the carrot into fine cubes and the leek into slices.
- Put the cut vegetables in a large pot and fry them with a little water.
- While the vegetables are braising, peel the potatoes and cut them into bite-sized pieces.
- Now add the lentils, vegetable broth, and potatoes to the onions. Cut half a white cabbage into thin strips.
- Add the cabbage to the soup and let it simmer. Now add the spices and the rest of the ingredients except for the peas and taste it.
- Let the soup cook until the lentils and cabbage are tender. This can take about 20 minutes. Now add the peas and let it simmer for another 5 minutes.
Notes
More Tips in the post above!