Source: Olha Afanasieva, AdobeStockPotatoes are often added to vegetable stews to make them more filling. But they are not an essential ingredient at all! Without them, the dish turns out light and diet-friendly, and in most cases, it cooks faster too. We're sharing 15 excellent recipes!
1. Zucchini Vegetable Stew Without Potatoes
Source: vsegdavkusno.ruA quick summer recipe with minimal ingredients.
You will need: 3 zucchini, 3 tomatoes, 2 carrots, 1 onion, spices.
Preparation: Dice the zucchini, finely chop the peeled tomatoes, finely chop the onion, and grate the carrot. Sauté the onion and carrot until soft. Add the remaining vegetables and spices, and simmer the stew covered for 20 minutes.
2. Vegetable Stew Without Potatoes in a Slow Cooker
Source: dzen.ruVery simple and quick – just chop everything and put it in the slow cooker bowl.
You will need: 1 zucchini, 1 eggplant, 1 celery stalk, 1 carrot, 1 onion, 1 bell pepper, 2 handfuls of green beans, 2 tomatoes, spices, garlic, herbs, 1 cup of water.
Preparation: Roughly chop all the vegetables and place them in an oiled slow cooker bowl. Pour in the water and set to "Stew" mode for 40 minutes. At the end, add spices, chopped herbs, and garlic to taste.
3. Vegetable Stew with Chicken Without Potatoes
Source: za-edoy.ruWe recommend using chicken breast – it makes the stew even healthier.
You will need: 500 g chicken breast, 150 g onion, 150 g carrots, 600 g cauliflower, 600 g zucchini, 15 g tomato paste, 1 cup of water, spices.
Preparation: Lightly sauté the chopped onion and carrot, add the chopped chicken, and fry for another 5-7 minutes, stirring. Add tomato paste, spices, and mix. Then add the chopped zucchini, small cauliflower florets, water, and spices. Simmer the stew covered over low heat until the vegetables are tender.
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4. Vegetable Stew Without Potatoes in a Roasting Bag
Source: vego-kolbasa.ruOptionally, add a little soy sauce or tomato paste.
You will need: 2 zucchini, 1 eggplant, 2 carrots, 1 onion, 1 bell pepper, 2 handfuls of green peas, 2 handfuls of corn, 2 tomatoes, 2 tbsp olive oil, spices.
Preparation: Roughly chop the vegetables. Place all ingredients in a roasting bag, add oil and spices to taste, mix, and bake the stew in the oven for 35 minutes at 180 degrees Celsius.
5. Vegetable Stew with Eggplant Without Potatoes
Source: attuale.ruStew with eggplant turns out quite filling even without potatoes.
You will need: 2 zucchini, 2 eggplants, 2 tomatoes, 1 bell pepper, 1 carrot, 1 onion, spices, herbs, 100 ml water.
Preparation: Chop the onion, carrot, and bell pepper, and sauté them for 5 minutes. Add the diced eggplants and zucchini, and fry for another 5-7 minutes. Add the chopped tomatoes and water, and simmer the stew covered for 15-20 minutes until done. Season and add chopped herbs.
6. Vegetable Stew Without Potatoes in Clay Pots
Source: restoran-kuvshin.ruFood baked in clay pots always tastes a little special!
You will need: 2 zucchini, 2 eggplants, 2 carrots, 1 onion, 1 bell pepper, 2 tomatoes, 2 tbsp tomato paste, 100 ml water, spices.
Preparation: Roughly chop and arrange the vegetables in clay pots. Season to taste. Dilute the tomato paste in water, pour some of this mixture into the pots, and bake them in the oven for 35 minutes at 180 degrees Celsius.
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7. Vegetable Stew with Corn Without Potatoes
Source: vk.comIf you don't have fresh corn on the cob, just use canned corn.
You will need: 2 ears of corn, 300 g zucchini, 1 bell pepper, 350 g tomatoes, 200 g onion, 1 bunch parsley, 2 cloves garlic, spices.
Preparation: Cut the corn kernels from the cobs, mince the garlic with parsley, grate the tomatoes, and chop the remaining vegetables. Briefly boil the corn for 10 minutes in a small amount of water until it evaporates.
Separately sauté the onion and bell pepper for 5-7 minutes, add zucchini, corn, and spices, and cook for another 5 minutes. Add tomatoes and parsley, and simmer everything together for another 15 minutes covered. Let the finished stew rest for a bit.
8. Vegetable Stew with Sun-Dried Tomatoes
Source: arnfoto.ruAn unusual and piquant option. You can add a little smoked paprika.
You will need: 1 onion, 300 g cauliflower, 1 bell pepper, 150 g green beans, 3 tbsp sun-dried tomatoes, 2 cloves garlic, spices.
Preparation: Finely chop and sauté the onion until soft, add cauliflower florets and fry for another 5 minutes, stirring. Add spices and chopped bell pepper, and cook for another 5 minutes. Add green beans and simmer the stew covered until done. A couple of minutes before the end – add chopped sun-dried tomatoes, garlic, and spices.
9. Vegetable Stew with Beans Without Potatoes
Source: pinterest.comFor a brighter color, you can mix red and white beans.
You will need: 1 bell pepper, 1 zucchini, 1 onion, 1 carrot, 1.5 cups cooked beans, 500 g tomatoes, oregano, spices.
Preparation: Finely chop the onion and carrot, and sauté them for 5 minutes. Add bell pepper and zucchini, and fry for another 5 minutes. Add grated tomatoes, oregano, and spices, and simmer everything covered for 10 minutes. Add the beans and continue to simmer the stew for another 7 minutes until done.
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10. Vegetable Stew with Cauliflower and White Cabbage
Source: pulse.mail.ruTwo types of cabbage will make the stew even more diverse!
You will need: 2 zucchini, 3 bell peppers, 1 carrot, 250 g white cabbage, 250 g cauliflower, 1 onion, spices.
Preparation: Roughly chop the onion and carrot, and sauté them for 2-3 minutes. Add bell pepper and fry for another 3-4 minutes, stirring. Add zucchini, small cauliflower florets, and shredded white cabbage. Season and simmer everything covered over medium heat for 5-7 minutes, stirring. Then simmer the stew for another 15 minutes over low heat, adding a little water if necessary.
11. Vegetable Stew with Broccoli Without Potatoes
Source: vsegdavkusno.ruAn interesting combination of vegetables that stands out among classic recipes.
You will need: 200 g cauliflower, 200 g broccoli, 200 g green beans, 1 bell pepper, 1 onion, 1 carrot, 3 tomatoes, herbs, garlic, spices.
Preparation: Separate broccoli and cauliflower into florets, finely chop the onion, and chop the carrot and bell pepper into medium pieces. Sauté the onion until soft, add carrot and pepper, and fry for another 3-4 minutes.
Add broccoli, cauliflower, and green beans, and fry for another 7-10 minutes, stirring. Add tomato halves, spices, garlic, and herbs to taste. Heat the stew for a couple more minutes and remove from heat.
12. Vegetable Stew Without Potatoes with Sour Cream
Source: menunedeli.ruInstead of sour cream, you can use heavy cream – also very delicious.
You will need: 1 zucchini, 1 eggplant, 1 bell pepper, 1 carrot, 1 onion, 3 tomatoes, 100 ml sour cream, spices, herbs.
Preparation: Roughly chop all the vegetables. Sauté the onion with carrots for a couple of minutes, add zucchini, eggplant, and pepper, and fry for another 5 minutes. Add tomatoes and simmer everything over medium heat until the vegetables release a lot of juice. Add sour cream, herbs, and spices, and simmer the stew for another 5-7 minutes.
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13. Vegetable Stew with Mushrooms Without Potatoes
Source: ferma-biz.ruA lean stew with a rich and vibrant flavor.
You will need: 400 g mushrooms, 100 g carrots, 150 g onion, 200 g cabbage, 200 g zucchini, 20 g cilantro, 3 cloves garlic, spices.
Preparation: Roughly chop everything. Sauté the onion with mushrooms for 5 minutes, stirring. Add carrots and fry for another 3 minutes, then add cabbage, reduce heat slightly, and cook for another 5 minutes. Add zucchini, spices, and a couple of tablespoons of water, and simmer everything together for 20 minutes covered over low heat. At the end – add chopped cilantro and garlic.
14. Vegetable Stew with Pumpkin Without Potatoes
Source: postila.ruStew with pumpkin takes on a completely different, unusual taste.
You will need: 200 g zucchini, 1 onion, 200 g carrots, 400 g pumpkin, 200 g bell pepper, 300 g tomatoes in their own juice, 2 cloves garlic, spices, herbs.
Preparation: Finely chop the onion and garlic, and sauté them until golden. Mash the tomatoes and pour them in. Dice the remaining vegetables and add them to the sautéed mixture and tomatoes. Simmer everything over medium heat covered for about 30 minutes until the pumpkin is tender, then season the stew and add chopped herbs.
15. Vegetable Stew with Brussels Sprouts
Source: kulinar.kollekcija.comBoth fresh and frozen vegetables are suitable for this recipe.
You will need: 300 g Brussels sprouts, 150 g pumpkin, 1 leek, 1 carrot, 250 g canned corn, 100 g green peas, 1 bell pepper, Italian herbs, spices.
Preparation: Halve the Brussels sprouts and parboil them for 5-7 minutes in boiling water. Slice the leek into rings and sauté for a couple of minutes, add diced pumpkin and carrot, pour in a little water or liquid from the canned corn, and simmer covered for 10 minutes.
Add diced pepper and green peas, and cook for another 10 minutes. Add Brussels sprouts, corn, Italian herbs, and spices. Simmer for another 5 minutes, remove the stew from heat, and let it rest for a bit.