More Recipes Like Monica's Vegetable and Seitan Stew

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Chestnut, Lentils and Vegetable Stew

Submitted by: experimentalbakerandcook

Hearty flavors from chestnuts, lentils, carrots, onions, garlic, and celery mingle in this European-style vegetable stew.

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Wakula's First Attempt at Vegetable Stew

Submitted by: WAKULACHEF

This is a great vegetarian stew, packed with potatoes, beans, cabbage, carrots, and all sorts of delicious herbs and spices. You are really going to love it!

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Better Vegetable Stew

Submitted by: asarule

This is a hearty stew with an interesting beginning. Before going into the stew pot, all of the veggies are doused with olive oil and roasted in the oven. Then everything is put in a large pot along with chick peas and lemon juice, and baked for another

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Vegetable Meatball Stew

Submitted by: Linnie Watkins

An elderly man I cared for shared this recipe with me. I'd make a batch for him and freeze half in single-serving portions for quick meals. I often prepare this for my own family and for church potlucks. - Linnie Watkins, Hebo, Ohio

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Vegetable Ham Stew

Submitted by: Shannon Smith

'I created this savory stew one evening while trying to use up leftover ham,' recalls Shannon Smith of Mt. Horeb, Wisconsin. 'My husband loved it and told me to write down the recipe. I passed it on to the other women in the family...now it's everyone's favorite.'

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Scrumptious Chicken Vegetable Stew

Submitted by: USA WEEKEND columnist Jean Carper

This is a deliciously spiced low glycemic chicken stew that is full of vegetables and lentils.

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Mediterranean Vegetable Stew

Submitted by: USA WEEKEND columnist Jean Carper

A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta.

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Spicy Beef Vegetable Stew

Submitted by: Lynnette Davis

'This zesty ground beef and vegetable soup is flavorful and fast to fix,' reports Lynnette Davis of Tullahoma, Tennessee. 'It makes a complete meal when served with warm corn bread, sourdough bread or French bread.'

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Savory Vegetable Beef Stew

Submitted by: Lynn Franklin

I've been cooking since I was 10 years old. One day, I plan to own a bed-and-breakfast inn. I look forward to the challenge of cooking for my future guests.

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