When I first went vegan, I was in a freshman in college. I was living in a tiny dorm room and on my own for the first time, so cooking, let alone taking care of myself, was A LOT for me. Quick and easy meals were what I gravitated towards, but it was sometimes hard to wrap my head around. I usually ate the same things over and over again, which were plain ol’ steamed veggies, oatmeal and canned foods because they were the easiest thing for me to make. I was definitely bored with my food, but I was also lost as to how I could spice things up. Cooking for myself was daunting and I thought that it was going to take too much of my time, but in reality that was not the case at all! I wish I had a book like this back then, I would have been eating like a queen! Haha but really, I couldn’t believe how easy and simple some of the recipes in this book were, given that they are so jam-packed with flavor and beautiful because we eat with our eyes first, right?). I highly recommend this book to people who are in a similar situation and find themselves in need of new ideas. Jackie has got your back!
Her goal was to make the recipes in this as painless as possible and 95% of the ingredients used in this book are accessible and usually quite easy-to-find. She helps give you ideas for recipes that oyu can make in advance, take with you, or prepare quickly and easily once you get home.
PS: We also did a review and recipe share of Jackie’s 
Description
This is the perfect way to make use of the beautiful produce that is in season this summer. Zucchini, green beans, tomatoes, corn and so much more, this recipe is bursting with flavor and makes for the perfect appetizer or entree. Plus, this summer stew is ready in 30 minutes or less!
Ingredients
- 1 tablespoon (15 ml) sunflower oil
- 1 cup (140 g) diced onion
- 2 cups (280 g) chopped zucchini
- 4 ounces (120 g) green beans
- 2 large carrots, sliced into rounds*
- 2 cloves garlic, minced
- 3 cups (500 g) chopped tomatoes
- 1½ cups (315 g) cooked corn kernels
- 2 cans (30 ounces, or 850 g) white beans, plus liquid
- 1 cup (235 ml) low-sodium vegetable broth
- 1 teaspoon dried basil, or more to taste
- ½ teaspoon dried parsley, or more to taste
- 1/8 teaspoon black pepper, or more to taste
- Pinch of crushed red pepper (optional)
- 1 teaspoon salt, or to taste
Instructions
- Warm the oil in a large pot over medium heat. Once hot, add the onions, zucchini, and green beans to the pot, sautéing for 5 minutes or until the onions are mostly translucent. Next, stir the garlic, tomatoes, and corn into the vegetables, sautéing for 3 more minutes.
- Add the white beans plus liquid, vegetable broth, basil, parsley, black pepper, and optional red pepper to the pot. Simmer covered over medium-low heat for 7 minutes, stirring occasionally. Taste the stew and season with salt, plus more herbs if you prefer. Serve hot.
Notes
- Tip: At certain grocery stores you can buy grilled corn in the freezer section. I love thawing this out and using it in recipes like this one to add even more flavor.
- Carrots weren’t in the original recipe but I had some so I threw them in!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup, Entree, Appetizer
- Cuisine: Vegan, Gluten-Free
Keywords: Soup, Entree, Side, Appetizer, Summer, 30 Minute, Easy
What a lovely stew! I can imagine this recipe tasting wonderful when chilled as well. It’s incredibly hot in Los Angeles here, so I might need to do that!