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Winter Vegetable Stew


4 Persons

Prep Time

10 Minutes

Cook Time

30 Minutes

Winter Vegetable Stew


  • 2 Tbsp Bay’s Kitchen Concentrated Vegetable Stock
  • 2 Tbsp Olive oil
  • 60g Carrots, finely diced
  • 40g Celery, finely diced
  • ½ Tsp Dried thyme
  • 3 Tbsp Tomato paste
  • 2 Tsp Yeast extract
  • 1 ¼ Tsp Sea salt
  • ¼ Tsp Ground black pepper
  • 200g New potatoes, peeled and halved
  • 110g Sweet potato, peeled and cubed
  • 110g Swede, peeled and cubed
  • 130g Parsnips, ends removed, peeled, quartered lengthwise then chopped into thirds
  • 160g Carrots, sliced
  • 100g Fine green beans, ends removed and sliced into thirds
  • 750ml Boiling water
  • 150g Extra firm tofu, pat dry with 3 kitchen towels and cubed
  • 3 Tbsp Tamari sauce
  • 2 Tbsp Maple syrup
  • 2 Tbsp Apple cider vinegar


  1. Begin by preparing the vegetables and set aside.

  2. In a large saucepan, add the olive oil, diced carrots and celery, vegetable stock, tomato paste, yeast extract, dried thyme, salt, pepper and saute on a high heat for 5 minutes.

  3. Add the new potatoes, sweet potatoes, swede, parsnips, carrots, green beans and stir so that the stock mixture covers the vegetables. Pour the boiling water in to cover the vegetables and simmer on a medium heat for 20 minutes, stirring occasionally.

  4. Stir through the tofu, tamari sauce, apple cider vinegar and maple syrup and simmer for a further 5 minutes.

  5. Serve immediately and (optional) garnish with fresh parsley and thyme.

Recipe created by Katya from @positivelychronictravels.

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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