Vegetarian Winter Vegetable Stew with Cornbread Cobbler
Cozy up this season with our Vegetarian Winter Vegetable Stew with Cornbread Cobbler, the ultimate comfort food perfect for chilly evenings. This hearty stew is brimming with colorful winter vegetables like sweet potatoes, butternut squash, parsnips, and carrots, all simmered in a fragrant broth infused with thyme, rosemary, and a hint of cumin. Topped with a golden, fluffy cornbread layer, this one-pot wonder offers a delightful blend of textures and flavors that’s both satisfying and wholesome. Ready in just under 90 minutes, this dish is ideal for family dinners or meal prepping, and it’s easily adaptable for vegan diets with simple ingredient swaps. Serve it straight from the oven for a warm, nourishing meal that’s as beautiful as it is delicious. Perfect for those searching for "vegetarian comfort food," "winter stew recipes," and "easy oven meals."
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 medium parsnips, sliced
- 2 stalks celery, sliced
- 1 medium sweet potato, peeled and diced into 1-inch cubes
- 2 cups butternut squash, peeled and diced into 1-inch cubes
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 5 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup cornmeal
- 1 cup all-purpose flour (for cornbread topping)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt (for cornbread topping)
- 4 tablespoons unsalted butter, melted
- 0.75 cup milk (or plant-based milk)
- 1 egg (or flax egg for vegan version)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
Step 3
Add the diced onion, carrots, parsnips, and celery, and sauté for 5-7 minutes until softened.
Step 4
Stir in the sweet potato, butternut squash, and minced garlic. Cook for another 2-3 minutes.
Step 5
Add the tomato paste and stir to coat the vegetables. Sprinkle the flour over the vegetables and stir to combine, cooking for another 1-2 minutes to remove the raw flour taste.
Step 6
Pour in the vegetable broth and canned diced tomatoes. Add the thyme, rosemary, cumin, salt, and black pepper. Stir well and bring to a simmer.
Step 7
Lower the heat slightly, cover, and let the stew simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.
Step 8
Stir in the frozen peas and green beans and cook for another 5 minutes.
Step 9
While the stew simmers, prepare the cornbread topping. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
Step 10
In a small bowl, whisk together the melted butter, milk, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 11
Spoon dollops of the cornbread batter over the top of the stew, leaving small gaps for steam to escape.
Step 12
Transfer the pot to the preheated oven and bake uncovered for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
Step 13
Remove the pot from the oven and let it rest for 5 minutes before serving.
Step 14
Serve the stew warm with a side salad or crusty bread for an extra comforting meal!
Nutrition Facts
| Serving size | (3708.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3607.7 |
| Total Fat 117.7g | 0% |
| Saturated Fat 44.0g | 0% |
| Polyunsaturated Fat 9.7g | |
| Cholesterol 332.9mg | 0% |
| Sodium 8742.1mg | 0% |
| Total Carbohydrate 576.2g | 0% |
| Dietary Fiber 88.4g | 0% |
| Total Sugars 109.1g | |
| Protein 90.9g | 0% |
| Vitamin D 134.0IU | 0% |
| Calcium 1081.2mg | 0% |
| Iron 31.8mg | 0% |
| Potassium 8280.2mg | 0% |
Source of Calories