Recipe: Yummy French Style Vegetarian Stew

French Style Vegetarian Stew. This savory vegetarian stew will make meatlovers forget there's no meat! Discard the bay leaves before serving the stew. Classic technique layers flavors for rich, robust broth, and a late veggie add-in preserves texture.

Is there a recipe video you'd like to see in this format? This stew is full of spring vegetables—from artichokes to asparagus to peas—making it a great starter or entrée with a crusty baguette. For the best flavor, err on the well-cooked side—the vegetables should not be al dente. You can cook French Style Vegetarian Stew using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of French Style Vegetarian Stew

It's 6-8 stalks of Celery.
Prepare 1-2 of large Australian Red Onion.
You need 2 of large US Russet Potatoes.
Prepare 2 of medium Carrots.
You need 1 of large Red Capsicum.
It's 3-4 of large Tomatoes.
Prepare 4-5 pieces of Bean Curd Skin Rolls.
It's 8-10 of medium Portabella Mushrooms.
It's 1 1/2 tbsp of Italian Spices.
It's 2 pieces of Vegetarian Stock Cubes.
Prepare 1 tbsp of Sugar.
You need 2 tbsp of Margarine.
Prepare 2 cups of Water.
Prepare 1 cup of Full Cream Milk.

This stew is made with tender spring vegetables, but you can substitute others. French Veal Stew La Cocina de Babel. Looking for French words & phrases related to being a vegan or vegetarian? French cuisine is all about lots of lusciously meaty dishes.

French Style Vegetarian Stew step by step

Cut all the vegetables including the mushrooms into cube size. Cut the bean curd skin roll into small slices and mince a little..
Heat the pot and melt the margarine in low heat..
When the margarine is heated up, put the spices into the margarine and stir fry all the ingredients in the pot for 5-10 minutes..
Pour the water and milk into the pot and melt the sugar and stock cube in it..
When the water is boiled, turn to low heat and stew the ingredients for 30-40 minutes. Then, ready to serve..

What would you expect from the land that birthed steak tartare, foie gras and hearty meat stews like boeuf bourguignon and cassoulet? Classic technique layers flavors for rich, robust broth, and a late veggie add-in preserves texture. Garbure (French Ham and Vegetable Stew). Or look for a smoked pork shank. The soup-stew is so thick with beans, leeks, root vegetables, and cabbage that you can almost eat it with a fork.