I have been making some version of this dish for years. I always seem to buy more veggies than I can consume in a week and this uses whatever you have on hand. For those of you fortunate enough to have gardens, you know all about excess produce.

This garden vegetable stew features onions, zucchini, yellow squash, corn, mushrooms and tomatos. Serve as is or over farro, brown or white rice and a sprinkle of vegan parmesan.

What I love most about this recipe is that it is a one-pot meal. I suppose you could also do this in a crock pot, but I like to saute the veggies a bit before adding the tomatos and juice. I just think it gives it a bit more flavor.

It’s simple yet delicious. And really quite inexpensive.

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