This Autumnal Veggie Stew is Both Delicious and Kind to Your Wallet

As the summer is slowly drifting away, hot air is replaced by fresh autumn winds.
When you take the time to look at the transition from one season to another, there are so many beautiful signs. Here in Sweden, in the end of summer, one of these are flowers fading and leaving space for colourful leaves to make an entrance.

Another autumn sign is warmer, spicier, heartier vegan food. As a vegan food lover, a way for me to appreciate the best of each season is by enjoying the seasonal fruit and vegetables. I like to experiment with textures, flavours and memories – and in the autumn, one dish that really gives me the opportunity to do that is hot stew.


It is super easy to make delicious hot stew using seasonal vegetables in various combinations with different spices. This dish is not just tasty and healthy, but also kind to your wallet, in at least two ways:
1. Making stew is the perfect way to empty your fridge and avoid food waste.
2. You can often find seasonal fruit and vegetables at a beneficial price.



So pick your favourite ingredients and start creating!
Here is the recipe for my first stew this autumn, inspired by leaves in shifting colours.

Ingredients, four portions:
One can of crushed tomatoes
A medium-sized head of cauliflower
One broccoli head
One yellow onion
One cup of white beans
Four large potatoes
One small chili pepper
Four carrots
Spinach, roasted pumpkin seeds and avocado for decoration.

Vegetable broth
Salt and pepper

Chop all the ingredients (except the ones for decoration) and let half of the mix cook in a pan with the crushed tomatoes and the seasoning. Add two cups of water and keep adding water as soon as you see the stew going dry.

Fry the other half in a pan until they get a nice golden colour.

You can let the stew cook for as long as you like. I prefer to slow cook it because it gives it a richer taste.

When you´re ready to eat, fill up a bowl and decorate it with the fried ingredients. Add some fresh spinach leaves, roasted pumpkin seeds and slices of avocado – this is my special ingredient, because it adds a nice creamy texture.


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Sara Carraro

Food Editor

Sara Carraro is a vegan lifestyle blogger from Sweden with roots in Italy, Finland and family in Germany. She loves animals, plant-based food and fashion. Her mission is to inspire people to try vegan living by sharing recipes, cruelty free fashion, beauty tips and cute animal pictures. Mostly of her cat Dino. Her motto is “Peace, love and cruelty-free livning” and you can find her on her blog

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