Try these hot and comforting vegetarian stews made from hearty vegetables like carrots, potatoes, broccoli, cauliflower, and celery. Vegetarian stew is the perfect warm offering for a chilly night.See Popular Vegetarian Stew Recipes
This versatile, slow-cooked side dish can be served over rice for a meatless main-course, but on it's own, it makes a fabulous side dish for buffets, barbecues and everyday meals.
Dal--a thick stew or puree of beans or legumes--is a staple in every corner of India. At the Nadesar Palace in Varanasi, chef Sanjeev Chopra has an elaborate method for cooking his nicely spiced dal very slowly in an unglazed clay pot, over a wood fire, but it's also great cooked simply in a saucepan on the stove with butter and cilantro stirred in at the end.
Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season's bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.
Fresh baby artichokes still need to be trimmed of tough outer leaves, but there's no need to scrape out the choke inside because it will tenderize while cooking. Serve over basmati rice.
If seitan is packaged in a tub of broth, you will need 2 tubs. After discarding the broth, you will have about 16 ounces of seitan.
For a heartier dish, add diced and browned tofu or serve with gluten-free pasta.
North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that's best served with a dollop of "sour" Greek-style yogurt to complement the flavors.
In Morocco, both fresh cilantro and dried, ground coriander are used to flavor stews such as this tagine. Try filling a pepper mill with coriander seeds for an original twist on ground pepper.
Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.
This colorful side dish recipe will become a summer favorite. Fresh corn cooks with sweet peppers and onion in light cream. For the finishing touch, cheddar cheese is stirred in just before serving.
This cheese-topped vegetable stew gets a winning twist from the carrot dumplings on top. It makes a great vegetarian meal.
Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."