This Vegetable Stew over Rice is a favorite go-to dish for those nights when I just don’t feel like spending a ton of time cooking for myself. It couldn’t be any easier to prepare and leftovers freeze amazingly well!

I used baby bella mushrooms, crushed tomatoes, onion, zucchini, yellow squash and fresh green beans but the variety I use depends on what I have on hand. This is also a great way to use up any leftover veggies for the week. I make this at least once a month and it’s never the same. Tomatoes, eggplant, beans…it really is so versatile.

In a large stock pot with a small amount of oil, I begin with sauteeing the onions. I like these to be a bit translucent before moving onto the rest of the vegetables. I saute these until semi-tender before adding the crushed tomatoes. Season with salt, pepper and garlic powder.

Reduce the heat, cover and let simmer for about 30 minutes or until the vegetables are tender. I served mine over rice, but it’s also great as a pasta ‘sauce’ or cut smaller, in lasagna with a white sauce. You could top with nutritional yeast for a cheesy flavor.

It may not be a ‘looker’ as far as food photography goes, but I promise you…it tastes pretty darn amazing!

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