Hearty Roasted Garlic Vegetable Stew

"A delicious and hearty stew that is vegan and gluten free. It is hard to believe there is no meat in this dish!"
 
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Ready In:
2hrs 15mins
Ingredients:
29
Serves:
12
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Place carrots, onions, bell peppers, tomatoes (skin side down), and turnips on a cookie sheet, drizzle with olive oil, and roast until brown and caramelized, about 1 hour, stirring occasionally.
  • Place roasted vegetables in a large stock pot, add water, celery, cloves, peppercorns, bay leaves, Parsley Leaves, and 3 garlic cloves, peeled and crushed.
  • Bring to boil, then simmer for 1 hour.
  • Reduce oven heat to 400 degrees.
  • Slice the bottoms off each head of garlic to expose the bulbs, about 1/4 of an inch. Drizzle with olive oil, then wrap in aluminum foil.
  • Place on a cookie sheet with potatoes and corn. Drizzle corn and potatoes with olive oil and place uncovered in oven.
  • Roast until the potatoes are browned, and the corn is browned, about 35 minutes.
  • The garlic will need to roast until soft, about 45 minutes.
  • Remove the Kernels from the corn.
  • Strain the vegetables from the broth, retaining the broth in a large pot.
  • Remove the peppercorns, bay leaf, garlic, and cloves during straining.
  • Allow strained vegetables to cool, remove approximately half of the celery and discard.
  • Chop the remaining strained vegetables into bite sized pieces.
  • Remove roasted garlic from foil, and press out the roasted garlic from the bulbs. Mash garlic with a fork, or mince if not completely softened.
  • Heat 1/3 cup olive oil in a large pot (I use the one I boiled the veggies in).
  • Saute shallots and jalapeno for a few minutes over medium heat.
  • Add zucchini and portobellos, saute until softened.
  • Add roasted garlic and saute briefly.
  • Add retained vegetable broth, chopped vegetables, potatoes, corn, canned Canelli Beans, Canned Green Beans, Thyme, Oregano, Rosemary, Salt, Lemon Juice, and Cayenne Pepper.
  • Bring to boil.
  • Simmer for 15 Minutes for flavors to mingle.
  • Serve with gluten free Vegan Corn Bread.

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