This light but filling vegetarian stew will warm you up all winter long.
Baked Vegetarian Stew with Kale
There’s a lot of beef stews this time of year and as someone who doesn’t eat beef, I always feel a bit left out. I want something warm, cozy, filling, and most importantly, easy! This stew is all of that – and chock full of vegetables, so it’s guaranteed to be satiating and nourishing.
There are many ways you can jazz this stew up if you feel like it’s too “light.” You can stir in some cannellini beans, you can serve it over quinoa, or you can add some Worcestershire sauce or liquid smoke to give it a bit more meat-y flavor and aroma.
Honestly though, I don’t think it needs it – it’s got it all and it’s a one pot meal so the cleanup is a breeze and the ingredients are ones you can find in your local grocery store this time of year.
If you like baked stews but you love beef, give this Summer Baked Beef Stew a try!
Baked Vegetarian Stew with Kale
Ingredients
- 1 can (15 ounces) diced tomatoes
- 2 cups vegetable broth (use 3-4 cups if you want this to be more soup-like!)
- 3 tablespoons arrowroot powder
- 1 teaspoon salt
- pepper, to taste
- 6 carrots, peeled, and cut into 1-inch chunks
- 2 large parsnips (or russet potatoes), peeled and cut into 1/2-inch chunks
- 2 celery ribs, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1 teaspoon fresh thyme leaves
- 1/2 tablespoon fresh rosemary
- 2 garlic cloves, minced
- 1 bay leaf
- 2 cups thinly sliced dino kale
- grated Parmesan cheese, to garnish (about 1/3 cup)
Instructions
- Preheat the oven to 400 degrees F.
- Combine the tomatoes, broth, arrowroot powder, salt, and pepper in a large bowl.
- Place the carrots, parsnips (or potatoes), celery, onion, thyme, rosemary, garlic, and bay leaf in a 9 x 13 inch baking dish. Pour the broth mixture on top. Cover with aluminum foil and bake for 1 hour or until the vegetables are fork tender. Uncover, remove the bay leaf, taste, and if the stew needs more salt, season with more salt and give a big stir. Fold in the kale, stir, and let wilt for 5 minutes, uncovered.
- Serve garnished with Parmesan cheese.
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