Baked vegetarian stew with kale

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This light but filling vegetarian stew will keep you warm all winter long.

Baked vegetarian stew with kale

There are a lot of beef stews this time of year and as someone who doesn’t eat beef I always feel a bit left out. I want something warm, cozy, filling and most importantly simple! This stew is all of that—and chock-full of veggies, so it’s guaranteed to be filling and nutritious.

Baked vegetarian stew with kale

There are many ways you can spice up this stew if you’re feeling like it’s too “light.” You can stir in some cannellini beans, you can serve it over quinoa, or you can add some Worcestershire sauce or liquid smoke to give it a little meatier flavor and aroma.

Honestly, I don’t think it needs that – it has everything, and it’s a one-pot meal, so cleaning up is a breeze and the ingredients are those you can find at your local grocery store this time of year.

If you like baked stews but love beef, try this Summer Baked Beef Stew!

Baked vegetarian stew with kale

  • 1 can (15 ounces) diced tomatoes
  • 2 cups Vegetable broth (use 3-4 cups if you want it more soupy!)
  • 3 tablespoon Arrowroot Powder
  • 1 teaspoon Salt
  • pepper, to taste
  • 6 Carrots, peeled and cut into 1 inch pieces
  • 2 big Parsnips (or red potatoes), peeled and cut into 1/2-inch pieces
  • 2 Celery ribs, cut into 1-inch pieces
  • 1 Middle Onion, cut into 1 inch pieces
  • 1 teaspoon fresh thyme leaves
  • 1/2 tablespoon fresh rosemary
  • 2 Garlic cloves, chopped
  • 1 Bay leaf
  • 2 cups thinly sliced ​​dino cabbage
  • grated parmesan cheese for garnish (about 1/3 cup)

  • Preheat the oven to 400 degrees F.

  • Combine the tomatoes, broth, arrowroot powder, salt, and pepper in a large bowl.

  • In a 9″ x 13″ casserole dish, add the carrots, parsnips (or potatoes), celery, onion, thyme, rosemary, garlic, and bay leaf. Pour the broth mixture over it. Cover with aluminum foil and bake for 1 hour or until vegetables are tender. Uncover, remove bay leaf, taste, and if stew needs more salt add more salt to taste and stir vigorously. Fold in the kale, stir, and let wilt, uncovered, 5 minutes.

  • Serve garnished with parmesan cheese.

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