• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Spanish Vegetable Stew

    Published: Jun 12, 2012 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    This classic Spanish vegetable stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned or frozen variety simplifies the process.

    Though it's a stew, it's nice and light, and with plenty of fresh asparagus, this is a great dish for a cool spring evening. A great companion to this is Chickpea Salad with Roasted Peppers, Tomatoes, and Basil, and fresh whole-grain bread. Adapted from Vegan Soups and Hearty Stews for All Seasons; photo by Michael Polito.
    Serves: 6

    • 2 tablespoons extra-virgin olive oil
    • 1 large onion, quartered and thinly sliced
    • 2 to 3 cloves garlic, minced
    • 2 cups water
    • ½ cup dry white wine
    • 3 large potatoes, peeled and diced
    • 3 medium carrots, peeled and sliced
    • 8 ounces white or crimini mushrooms, stemmed and sliced
    • 1 ½ teaspoons sweet paprika
    • 8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
    • One 15-ounce can imported artichoke hearts, drained and quartered,
      or one 10-ounce package frozen, thawed and quartered
    • 1 cup frozen green peas
    • ½ cup chopped fresh parsley or cilantro
    • Juice of ½ to 1 lemon, to taste
    • Salt and freshly ground pepper to taste

    Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.

    Add the water, wine, potatoes, carrots, mushrooms, and paprika. Bring to a gentle boil, then lower the heat. Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender.

    Add the asparagus and cook over low heat until tender but still bright green, about 10 minutes.

    Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer. If time allows, let the stew stand off the heat for an hour or so. Heat gently before serving. If the stew is too dense, add just a bit more water, then adjust the seasonings.

    Nutrition information
    Per serving:  Calories: 222;  Total fat: 5g;  Protein: 7g;  Fiber: 10g; Carbs: 37g;  Sodium: 100mg

    • Here are more recipes for light and lively spring soups.

    More recipes you may enjoy

    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Vegan Vodka Pasta
    • Farro Bowl

    Reader Interactions

    Comments

    1. Sneaky Vegan says

      June 15, 2011 at 8:03 am

      This looks like a bowl of heaven! Can't wait to try it!!

    2. Julie Gettys says

      June 05, 2012 at 11:15 am

      This looks delish. Can't wait to try it. Must go to the store first to fill the larder. 🙂

    3. Drew Proctor says

      June 12, 2012 at 1:13 pm

      I made this Sun. and it was simple and delicious! I'm not vegan so I topped it with a little Parmesan but that's not necessary - it's very flavorful on its own.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media