Vegan Veggie Stew

#### Instructions:

1. **Sauté the Vegetables**:
In a large pot or Dutch oven, heat the **olive oil** over medium heat. Add the **onion** and **garlic** and sauté for about **5 minutes**, or until the onion is soft and translucent. This will create a flavorful base for the stew.

2. **Add the Root Vegetables**:
Add the **carrots**, **potatoes**, and **celery** to the pot. Stir them into the sautéed onion and garlic, letting them cook for another **3-4 minutes**. This step helps to build flavor and allows the vegetables to absorb the aromatics.

3. **Add the Remaining Veggies**:
Stir in the **zucchini**, **green beans**, and the **can of diced tomatoes** (with juice). Mix everything well, and then pour in the **vegetable broth**. Add more broth if needed, depending on how thick or thin you prefer your stew.

4. **Season the Stew**:
Add the **dried thyme**, **dried oregano**, **bay leaf**, and a generous pinch of **salt and pepper**. Stir to combine, and bring the stew to a simmer. Let it cook for about **20-25 minutes**, or until the vegetables are tender.

5. **Add the Greens**:
Once the vegetables are tender, stir in the **chopped spinach or kale**. Let the stew simmer for an additional **3-5 minutes** until the greens are wilted and tender.

6. **Adjust the Seasoning**:
Taste the stew and adjust the seasoning with additional **salt, pepper**, or **lemon juice** if desired. The lemon juice adds a nice touch of brightness that complements the savory flavors of the stew.

7. **Serve**:
Remove the stew from the heat and discard the **bay leaf**. Serve hot, garnished with freshly chopped **parsley** for a pop of color and freshness. Pair with crusty bread for a complete meal.

### Tips for Perfect Vegan Veggie Stew

– **Use Seasonal Vegetables**: This recipe is highly customizable depending on what vegetables are in season or what you have on hand. You can add sweet potatoes, parsnips, butternut squash, or even turnips for added variety.

– **Add Protein**: If you’d like to boost the protein content, you can add some **cooked lentils**, **chickpeas**, or **tofu**. These will make the stew more filling and add additional texture.

– **Make it Spicy**: For those who enjoy a bit of heat, you can add a pinch of **red pepper flakes** or a chopped **jalapeño** to the stew. The spice will complement the savory broth and vegetables perfectly.

– **Meal Prep Friendly**: This stew stores well in the refrigerator for up to **4-5 days**, making it a great option for meal prep. It also freezes beautifully, so you can make a large batch and save some for later.

– **Serving Suggestions**: This stew is delicious on its own, but it pairs wonderfully with a side of **garlic bread**, a fresh **side salad**, or even over a bed of **quinoa** for a heartier meal.

### Why This Vegan Veggie Stew is a Winner

This **Vegan Veggie Stew** is more than just a meal — it’s a celebration of fresh, wholesome ingredients that come together to create a flavorful, nutritious dish. With an array of colorful vegetables and a savory, herb-infused broth, it’s a meal that’s as comforting as it is healthy. Whether you’re vegan or simply looking to add more plant-based meals to your routine, this stew is the perfect choice.

It’s simple to make, customizable, and incredibly satisfying, making it an ideal dish for busy weeknights or cozy weekends. Plus, it’s a one-pot wonder, meaning minimal cleanup and more time to relax and enjoy your meal. So grab your pot, gather your favorite veggies, and get ready to enjoy a delicious bowl of vegan veggie stew that will keep you coming back for more.