Harvest has now come and gone here in Canada and we have already seen our first hail…I mean snowfall. This means hearty harvest stew and chilis are coming outta the woodworks for the year.
I swear to everything, this was a throw-together stew after a very long day of work. When I sat down to eat it, I was like DAMN!! This is delicious. So I’m sharing it, cause that’s what we do!
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This is one of my ever so versatile recipes that you can easily switch up the veg in and make it your own. I do recommend keeping the potatoes in some form though because that’s what makes it hearty and filling.
There is nothing better than having this stew with some nice homemade (or store-bought) toasted bread. It will make for a nice cozy meal for any night of the week. It’s quick and simple and takes hardly any time to make.
A few notes on this recipe:
- If you don’t have sweet potato just add another standard potato in to compensate.
- Always add frozen veg closer to the end of cooking, so they don’t go mushy.
- If you are using stock or tomatoes of any kind that are store-bought. don’t use any extra salt till it’s cooked and you can taste it and season accordingly.
Harvest Stew – For the Budget-Friendly Vegan
Ingredients
- 1 sweet potato
- 2 med potatoes
- 1/2 C corn
- 1 C mixed canned beans
- 1/2 C TVP
- 1 C Frozen squash
- 1 1/2 C pureed tomato
- 2 C Veg Broth
- 1 TSP Garlic Powder
- 1/2 TSP Onion Powder
- 1 TSP Nutritional Yeast
- 1/2 TSP Salt
- 1 TSP Chili Powder
Instructions
- Add your stock into your pot and place it on med high heat
- add your diced potatoes and let them cook thoroughly
- Once potatoes are cooked and the rest of the ingredients until everything is thawed and cooked together well.
- Stir occasionally
If you’re looking for more vegan one-pot recipes, we’ve got you covered:
Tag me on Instagram @thediscountvegan and hashtag #thediscountvegan or #thediscountveganrecipes if you recreate this Harvest Stew I can’t wait to see your photos!