Easy Summer Stew (30 Minutes or Less)

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!

Today’s recipe is brought to you by Vegan Yack Attack On The Go!, the brand-spankin’ new vegan cookbook by our friend Jackie Sobon. Her book is focused on plant-based recipes for a busy lifestyle, and she shares how to make quick, easy and on the go plant-based cooking that is packed with flavor and fresh ingredients!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.

• No-Bake Apricot Almond Bars
• Beastly Cauliflower Breakfast Burrito
• Acorn Squash Chips
• Bagel Hummus Veggie Sandwich
• Whole Wheat Empanadas
• Sheet Pan Squash Tacos
• Pressure Cooker Pesto Spaghetti Squash
• Chickpea Tendies & Waffles
• Lentil Balls with Zesty Rice
• Peanut Butter S’mores Dip

PS: We also did a review and recipe share of Jackie’s Smoky Corn Chowder Bread Bowl from her first book, Vegan Bowl Attack. If you like this recipe, you will definitely enjoy that one as well!

If you make this recipe or have tried any others from Vegan Yack Attack On The Go, let us know! We’d love to hear about it in the comments 🙂 Also, if you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris + Jackie @veganyackattack as well, we’d love to see your photos!

Easy Summer Stew

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Jackie @ Vegan Yack Attack
• Total Time: 30 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. 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.
2. 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

Nutrition facts label provided by Nutri Fox.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

This recipe is excerpted from Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.