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I love making this! Packed full of all good things.
Excellent! First time I put veggies back in oven to cook more and overcooked the garlic. Despite that, still good. This time I was more careful and was excellent. This is a great recipe to share with company! Will definitely make again!
Hi, I don’t want to put too much garlic in this recipe and feel heads of garlic can vary a lot. About how many cloves would you say should be in this dish?
Hi, Melissa! I’d say about 8 to 10 cloves. You can definitely cut that down if you don’t enjoy the flavor of garlic. Enjoy!
This sounds fabulous and similar to a seitan stew I used to make when my kids were little. I’d forgotten all about that stew! OK so, is there a reason you’re using dried herbs? I don’t care for them and fresh is always available. I’d much prefer to use fresh oregano etc… Thanks for the great recipe!
Hi Kathy, sure, you can use fresh herbs if you want! Many people don’t have as easy access to fresh herbs, and dried herbs work fine in a stew like this.
Great Dish! Have been making this for years and it never fails to all get eaten up.
I’m so glad you like it Linda!
I do not write and I am very sorry,but is very hard for me to translate in english after we taste your beautiful dishes.English ,for me is very new!
I made almost all of your recepies and I want to thank you for send them to me.
This is a beautiful dish! The colors are gorgeous and I can almost smell it just looking at it. I’m going to give it a try this weekend!
Made this stew last year just omitted the Italian seasoning only because I am sensitive to many spices. Just added chk broth and extra garlic and it was still delicious.
Yum!! This is slightly premature as the whole dish isn’t completed yet but I cannot wait! Taking this to a family Thanksgiving dinner tonight (I always bring a vegan dish), I made the tomato portion earlier today, then transferred it to my slow cooker where it has been simmering for the past 3 hours (veggies are about to go in the oven) and I’m almost out of clean spoons as I keep ‘testing’ it. Going to make this again (sans veggies) for pasta!
I am so excited to take this to the family, almost hopping it is a flop so I can keep the pot to myself!
This recipe is amazing! I used diced tomatoes and water instead of crushed tomatoes because I didn’t have any on hand and it still turned out very well. I used parsnips, carrots, and sweet potatoes. I wasn’t sure how the sweet potatoes would taste with tomatoes, but it was all so tasty! I will definitely make it again
Made this today for my family – they loved it! My kids had 2 bowls each! Only change I made was to add about 1 1/2 cups low sodium chicken broth and I didn’t have parsnips. This will be a regular in our house – thank you!
Made this for dinner last night with potatoes, carrots, beets, and turnips. It BLEW me and my husband’s minds! It gives the taste of an Italian dinner but sooo so much healthier and we weren’t sleepy afterwards like a pasta-heavy meal. THANK YOU for posting this! It’s going to be a staple in our house!
I’m so glad you and your husband liked it Sarah!
Absolutely delicious. Made this for dinner tonight. Love, love, love it. I just happened to buy some rainbow chard on Monday and saw this recipe in my FB feed yesterday. It was destiny. ;) Only thing I did different was I only roasted the veggies at 400 as I thought 450 would have been too much. Served it with some quinoa. Perfect.
Just made and ate this with quinoa. It was amazing!! I used parsnip, carrots, gold potatoes, and celery root (trying to use up some of my CSA produce before the next pick up). Mmmm. Leftovers for lunch tomorrow!! :)
Where did you get that fab lavender pot?
Hi Jeanine, it’s a Le Creuset, “cassis” color Dutch oven.
LOVE this recipe for the winter months. Made it twice now – the second time just to freeze to have on hand. It’s so simple & a great way to use winter vegs. Writing it up on my blog (linking back to you!)
Can this recipe be done in a crockpot?
Hi AJ, the roasting of the vegetables (what takes the most time after prepping) cannot be done in a crockpot. It must be done in the oven. The stove-top cooking portion doesn’t really take much time, so it doesn’t make sense to use a crockpot for this. That said, if you want to try making the whole thing in a crockpot (without roasting the vegetables first), who know? Maybe it will work out fine, albeit without the roasted flavor. If you try it, please let us know how it works out for you.
I’ve already made this twice now, it’s so easy to improvise!
I loved this. I don’t have words to explain how delicious and amazing this dish is. This is better than chocolate!!! I’m so thrilled I came across this recipe. I will definitely be making it often. Thank you, Elise. What a beautiful recipe you put together for us.
This stuff is seriously amazing! My new go-to cold night recipe.