Hearty Vegetable and Mushroom Stew (No Potatoes or Meat)

Delicious vegetarian appetizer made from vegetables and mushrooms. Vegetable stew with mushrooms without potatoes and meat is ideal for a Lenten menu and vegetarians. Cilantro gives the dish a special aroma, but if you are not a fan of this herb, you can replace it with dill or parsley.
cook time: 50 min
Caleb Huxley
Hearty Vegetable and Mushroom Stew (No Potatoes or Meat)

Nutrition Facts (per serving)

94
Calories
8g
Fat
5g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Garlic 3 clove
Salt (with a slide) 1 tsp
Bay leaf 1 pc
Carrot 100 g
White cabbage 200 g
Bulb onions 150 g
Vegetable oil 5 tbsp
Champignon 400 g
Green cilantro 20 g
Young zucchini 200 g
Marinade (from cucumbers or tomatoes) 2 tbsp

Recipe instructions

Step 1

Step 1
How to cook vegetable stew with mushrooms without potatoes and meat? Letʼs prepare all the ingredients: peel and wash the champignons, peel and wash the onions, garlic and carrots with cold water, rinse the cabbage and zucchini, cut off the ends of the zucchini. If the zucchini is young, there is no need to peel off the skin. Rinse the cilantro greens and break the bay leaves into pieces.

Step 2

Step 2
Cut the onion into small cubes.

Step 3

Step 3
Pour vegetable oil into the pan, put it on the fire and pour in the chopped onion. Fry the onion over high heat, stirring, for 5 minutes.

Step 4

Step 4
Meanwhile, cut the champignons into slices.

Step 5

Step 5
Place the chopped mushrooms in the pan with the onions, mix and fry together for another 3-4 minutes.

Step 6

Step 6
Next, while the onions and mushrooms are fried, cut the carrots into small cubes.

Step 7

Step 7
Add the chopped carrots to the pan, stir and continue to fry everything together for another 3 minutes over high heat.

Step 8

Step 8
Then shred the cabbage thinly.

Step 9

Step 9
Place the shredded cabbage in a saucepan and mix it with the rest of the ingredients. Reduce the heat a little and fry for another 3-4 minutes over medium heat.

Step 10

Step 10
Now cut the zucchini into medium cubes.

Step 11

Step 11
Pour the chopped zucchini into the pan and stir.

Step 12

Step 12
Salt the vegetables with mushrooms and add bay leaf.

Step 13

Step 13
Pour 2 tablespoons of marinade or brine from cucumbers or tomatoes into the pan.

Step 14

Step 14
Mix the vegetables and mushrooms, cover the pan with a lid, set the heat to low and cook the stew for another 20 minutes.

Step 15

Step 15
While the vegetables and mushrooms are stewing, finely chop the cilantro.

Step 16

Step 16
After 20 minutes, add chopped cilantro to the stew and squeeze the garlic through a press.

Step 17

Step 17
Stir the stew with mushrooms, cover again and turn off the heat.

Step 18

Step 18
Place the vegetable stew with mushrooms in a salad bowl and serve.

Step 19

Step 19
This dish is delicious both hot and chilled. Vegetable stew with mushrooms can be prepared in large quantities and stored in the refrigerator for 3-4 days. It can be served as an independent dish or with any side dish.

Additional rubrics

Related recipes