This Hearty Vegetable Stew is the perfect comfort food for busy weeknights. Simple but flavorful, this recipe will make your kitchen smell delicious! With two secret ingredients, it's a delicious and easy one-skillet meal.
This thick and hearty vegetable stew is full of eggplant, potatoes, and flavor. Made with plenty of veggies in under an hour, it's the ultimate vegan stew.
The secret to the amazing flavor in this hearty veggie stew is in the addition of tamari and ginger powder. The mixture penetrates the vegetables, making them even more delicious.
Tamari is similar to soy sauce in that they are both made with fermented soybeans, but tamari is usually gluten free and has a richer flavor. You can use soy sauce if you like, but you will love the taste of tamari and ginger!
This recipe can be served as a side dish, but also as a hearty vegan main dish. Everything is made in one skillet that makes for an easy cleanup.
📋 Ingredients
- eggplant – about a pound, diced into chunks
- Tamari or soy sauce – use a reduced sodium version if you can
- powdered ginger
- olive oil – 4 tablespoons, plus some extra since eggplant tends to absorb oil
- onion – diced. Use a white or yellow onion for this recipe.
- carrot – diced or sliced into rounds
- potatoes – medium sized, peeled and then diced
- herbs de Provence or Italian seasoning – you can also use any dried herbs you have in your pantry
- fresh cilantro or parsley – for serving
- salt and pepper
🔪 Instructions
1. Prep the eggplant
Place the eggplant in a large bowl and sprinkle with salt. Stir and let it sit for 10 minutes. Don’t rinse.
2. Mix the tamari and ginger
In a small bowl, dilute the ginger powder in tamari or soy sauce.
3. Saute the vegetables
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Then add the carrot and sauté for another 5 minutes.
4. Finish cooking and serve
Add the potatoes and cook for 10 minutes, stirring from time to time. Stir in the eggplant, cold water, tamari mixture, herbes de Provence, and pepper. Bring the stew to a boil, then reduce the heat to low. Cover with a lid and cook for 15 minutes or until the potatoes are soft.
Serve immediately with a sprinkling of cilantro or parsley.
📖 Recipe Variations
If you want to make this delicious stew even heartier, you can add zucchini, bell peppers and/or 1 tsp of sweet paprika. If you add zucchini, do this in the last 5 minutes since they tend to cook very fast.
🍲 Similar Recipes
📖 Recipe
Hearty Vegetable Stew
Ingredients
- 1 large eggplant approximately 1 lb, diced into small chunks
- 1 tsp salt
- ¼ c tamari or soy sauce use reduced sodium version if possible
- ¼ tsp powdered ginger
- 4 tbsp olive oil plus extra
- ¾ c cold water
- 1 large onion diced
- 1 large carrot diced or cut into rounds
- 4 medium potatoes peeled and diced
- ½ tsp herbes de Provence or Italian seasoning or any other dried herbs
- ¼ tsp pepper
- 4 tbsp cilantro or parsley for serving
Instructions
- Place the eggplant in a large bowl and sprinkle with salt. Stir and let it sit for 10 minutes. Don’t rinse. In a small bowl, dilute the ginger powder in tamari or soy sauce.
- Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Add the carrot and sauté for another 5 minutes.
- Add the potatoes and cook for 10 minutes, stirring from time to time. Stir in the eggplant, cold water, tamari mixture, herbes de Provence, and pepper. Bring the stew to a boil, then reduce the heat to low. Cover with a lid and cook for 15 minutes or until the potatoes are soft.
- Serve immediately with a sprinkling of cilantro or parsley.
Mashka says
O, potatoes and aubergine! Great combination. And looks so yummy. Thank you.
Iryna says
You're welcome!