High Protein Roasted Vegetable Stew Recipe 20g Protein Low Carb Vegan Stew #veganrecipes

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Heat a heavy-bottomed pan over medium-high heat, add oil and the vegan ground, and break it up as it cooks, about 5 minutes. Remove it from the pan.
2. Add more olive oil, then the onion, carrot, celery and raw veggies. Sauté until fragrant with slightly charred edges, about 2 minutes.
3. Add the tomatoes and scrape the bottom of the pan with a spatula. Add the broth and bring to a boil, then reduce to a simmer and add the bay leaves.
4. Cover and cook on low heat for 1 hour, adding more of the remaining broth if needed.
5. Optional: for a creamier base, reduce heat to low and blend the soup until smooth with an immersion blender, or mash the soft vegetables against the pot with a wooden spatula.
6. Preheat the oven to 420°F.
7. Add the vegan ground back to the soup and cook for 30 minutes.
8. Toss the roasting vegetables with the oil and spices so every piece is coated, then spread them on a large lined baking tray in a single layer.
9. Roast for 15–20 minutes, then broil for the final 3 minutes; or roast for 20–22 minutes, turning the dish halfway through.
10. Stir the stew well, scraping the bottom so nothing sticks. Add the roasted vegetables and cook on low for 20–30 minutes so the flavours blend. Season to taste and serve with lemon if you like.

Summarized from Fit Men Cook's video. Watch it for the details.

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