I need a delicious vegetarian stew recipe?

There will be vegetarians and non vegetarians eating it so it really has to taste yummy. With turnips, carrots...general deliciousnessI need a delicious vegetarian stew recipe?
Vegetarian Tortilla Stew --








.INGREDIENTS


1 (19 ounce) can green enchilada sauce


1 1/2 cups water


1 cube vegetable bouillon


1/2 teaspoon garlic powder


1/4 teaspoon chili powder


1/4 teaspoon ground cumin


1 (15 ounce) can pinto beans, drained and rinsed


1/2 (16 ounce) can diced tomatoes


1 cup frozen corn


1/2 cup vegetarian chicken substitute, diced (optional)


4 (6 inch) corn tortillas, torn into strips


1 tablespoon chopped fresh cilantro


salt and pepper to taste








..DIRECTIONS


1.In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.








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Hearty Vegetable Stew --








.INGREDIENTS


3/4 cup chopped celery


3/4 cup chopped onion


1 cup chopped carrots


1 (14.5 ounce) can diced tomatoes, drained


3 cups tomato-vegetable juice cocktail


2 cups water


1 leek, chopped


1 potato, peeled and cubed


1 (15 ounce) can peas, drained


1 (15 ounce) can whole kernel corn, drained


2 (15 ounce) cans garbanzo beans, drained


1 cup long-grain white rice


1 tablespoon soy sauce


1/4 teaspoon dried thyme


1/2 teaspoon ground black pepper


1/4 teaspoon garlic powder


1 teaspoon dried dill weed








..DIRECTIONS


1.In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.





2.Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.I need a delicious vegetarian stew recipe?
I'm embarrassed to offer this recipe in front of the serious high quality chef types in here, but here's a quick 'n dirty veggie stew that works fine for me:





Big onion - coarsely chopped


Big green pepper - ditto


4 to 6 big carrots - thickly sliced on diagonals


4 to 6 big ribs of celery - sliced 1/2'; thick





Brown all of the above in olive oil, throw in a heaping handful of chopped parsley, a bay-leaf, and [drum-roll] a packet of Stew Seasoning from your supermarket shelf. Stir well, then add:





Can of italian style sliced canned tomatoes


a cup or two of sliced fresh green beans [cut any style you like]





Add enuf water to just the top of all your ingredients, put on a tight lid and simmer-simmer until everything is cooked thru. THEN you can taste, adjust seasonings, and toss in a few extra canned veggies like corn, red beans, etc., to add variety and increase the quantity you'll be needing. To thicken the broth, use a sprinkle or two of potato flakes [e.g., instant mashed 'tater]. Serve with hot biscuits and a green salad and nobody will even ask ';where's the beef';?
Try a nice Moroccan stew, or tagine. With these delicious spices, you'll never miss the meat!





Root Vegetable Tagine with Cinnamon, Saffron and Preserved Lemon





Serves 4 to 6





Ingredients:





1-1/2 tablespoons olive oil


2 medium onions, peeled and thinly sliced


1 or 2 medium carrots, peeled and thinly sliced on the diagonal


1 large tomato, peeled, seeded and thinly sliced


1 -1/2 cups new potatoes, skin left on, cut into 戮 inch chunks


1-1/2 cups butternut squash, peeled, seeded and cut into 陆 inch cubes


1 turnip, peeled and cut into 陆 inch cubes


6 large shiitake mushrooms, stems removed, caps cleaned and thickly sliced


1 cup canned chickpeas, rinsed and skins removed


录 cup golden raisins


6 to 8 strips of preserved lemon peel


4-inch stick cinnamon, broken in half


2 cups chicken broth


1 tablespoon olive oil


1 tablespoon garlic, finely chopped


1 teaspoon sweet paprika


1 teaspoon ground ginger


1 teaspoon ground cumin


录 teaspoon saffron threads


陆 teaspoon ground ras-el-hanout


Harissa, if desired





Method:





1. Rub the bottom and sides of an enameled cast iron pot with 1-1/2 tablespoons olive oil. Starting at the bottom, layer the onions, carrots, tomato slices, new potatoes, butternut squash, turnip and shiitake mushrooms in the pot. Sprinkle the chickpeas, golden raisins and preserved lemon peel over the vegetables. Tuck the cinnamon sticks into the vegetables.


2. In a bowl, whisk together the chicken broth, 1 tablespoon olive oil, and the rest of the spices. Pour the mixture evenly over the vegetables.


3. Put the pot over a high flame and bring to a boil. Reduce to a simmer, cover and cook for 30 to 40 minutes, until the vegetables are very tender. (If using an earthenware tagine, soak the bottom in water for several hours. Place a flame tamer on a cold burner and put the pot on top. Keep the flame low to medium low as you cook. The dish will take at least 1-1/2 hours.)


4. Serve in bowls with crusty bread and a dollop of harissa, if desired.