Spanish vegetable stew (menestra de verduras) has many regional variations, and can be made with different vegetables according to season. Many traditional versions aren’t vegan, though this one is 100% plant-based!
Constant ingredients used in the stew include potatoes, carrots, and green peas, though artichokes are the most characteristic.
Fresh artichokes are called for in traditional recipes for this wine-scented stew, but using the canned variety simplifies the process.
Though this vegetable-rich stew can be served most seasons of the year, it feels very springlike due to the asparagus and peas.
What to serve with Spanish Vegetable Stew
Make it a simple meal with a crusty bread and an invigorating salad. Orange and Watercress Salad with Bok Choy or Belgian Endive is a perfect fit.
Recipe is from Vegan Soups and Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- Find lots more delectable vegan asparagus recipes.
- Explore more globally-inspired vegan stews.
- See more bountiful plant-based spring soups.
Spanish Vegetable Stew (Menestra de Verduras)
Many traditional versions of Spanish Vegetable Stew aren’t vegan, though this one is most definitely plant-based!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered and thinly sliced
- 2 to 3 cloves garlic, minced
- 3 cups vegetable broth or water with 1 vegetable bouillon cube
- 1/2 cup dry white wine
- 3 large potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 8 ounces white or cremini mushrooms, stemmed and sliced
- 1 1/2 teaspoons sweet or Spanish paprika
- 1/2 teaspoon ground cumin
- 12 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
- 15-ounce can artichoke hearts, drained and quartered
- 1 cup frozen green peas, thawed
- 1/2 cup chopped fresh parsley or cilantro
- Juice of 1/2 to 1 lemon, to taste
- Salt and freshly ground pepper to taste
Instructions
- 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 slow boil, then lower the heat. Simmer gently with the cover ajar for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is 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 the stew is too dense, add a bit more broth or water, then adjust the seasonings, heat through, and serve.
If you like this Spring-y vegetable stew, you may also enjoy …
15+ Bountiful Spring Vegetable Soups
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