Harvest Stew (Cooking From The Garden)

I blogged about two of our last zucchini that we harvested the other week. They were huuuggggeee. Grown in raised beds! It was our first time growing zucchini in a raised bed. We only could taste the fruit of our hard work like three times if not four, only! They produced a lot of fruits, but most rotting.

Anyhoo, I spiralized some parts, grated some other, and freeze them in ziplock bags, sandwich size. I turned them into dishes and baked goods. One of them was this harvest stew.

I called it as harvest stew as a couple of the main ingredients came from the garden 😉

It is based on Hungarian stew, fozelek!

Prepare

1 c soy curls
Enough hot boiling water

Soak soy curls in water for 3 minutes, drain, set aside

Veggies

2 bags of frozen grated zucchini, thaw, strain the water
3 tbsp chopped frozen dill
2 frozen spinach nuggets, give a quick rinse
1 c frozen mixed veggies (it was diced carrots, potatoes, green beans, edamame, and peas), give a quick rinse
4 mini cooked beetroots (leftover of making this two-tone roll cake for a challenge here on Steemit), roughly cubed

To cook

1/2 of an onion, sliced
4 cloves of garlic, sliced
1-2 tbsp olive oil

Heat oil, saute til soften, stir in dill followed with zucchini. Cook on medium heat.

Pour in 1 can of mushroom/vegetable broth (400 ml) and 3 cups of water.

Add in the rest of the veggies, bring to boil for 12-15 minutes.

Stir in soaked soy curls

Season with

Vegeta seasoning or buillon powder, if not sugar, salt, pepper

To finish

Dissolved 3-4 tbsp 

Cook for another 5-8 mins

Serve immediately.

Serving suggestions

We love dipping flour tortilla in it or sometimes toast.

If you’d like, with hot sauce too 😁

Thanks for looking!

Aaah oh, if you are interested in the two-tone (beetroot) roll cake I mentioned above, here is the link to check out. 😊