- 1 tbsp Olive oil
- 3 cloves Garlic, diced
- 1 Onion, chopped
- 250g pumpkin (about 2 cups) Pumpkin, diced
- 1/2 Broccoli, cut into florets
- 1/2 cup Corn
- 1/2 cup Mushroom, sliced
- 1 Zucchini, sliced
- 1 tbsp Oregano
- 1 tbsp Basil
- 3 cups Water
- Salt to taste
1. In a large pot, heat oil over medium-high heat. Add garlic and onions. Cook for 3-5 minutes, until fragrant and the onion is translucent.
2. Add the water, basil and oregano. Bring to a boil.
3. Add the pumpkin and broccoli, followed by zucchini, mushroom and corn along with 1 tsp salt. By keeping the vegetable pieces reasonably small, it takes less time to cook. Tip: you can still use broccoli stems – don’t throw them away! I just made sure to cut them into even smaller pieces since they can be a little tough.
4. Simmer for 30 minutes or until the vegetables are soft. Serve immediately with crusty bread, rice, or pasta. It has a lovely mild flavour, but you can always add some sliced chili peppers or jalapenos for an added kick. Enjoy! 😊
You can also freeze this stew for up to 3 months, or keep leftovers in the fridge for 3-4 days.
Also by Debbie: Vegan Stir Fried Eggplant With Sweet & Spicy Garlic Sauce
Vegan Taiwanese “Beef” Noodle Soup With Braised Tofu & Veggies
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Photo: Debbie Tan