Menestra (Spanish Style Veggie Stew) (Vegan Too..!

Name: Menestra (Spanish Style Veggie Stew) (Vegan Too..!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, halved and then thinly sliced; 3 garlic cloves, minced; 3 tablespoons olive oil; 2 carrots, peeled, cut into half circles; 1 large potato, diced (peel or not, your choice); 1 tablespoon sweet paprika; 2 bay leaves; 1 pinch cayenne; 2 cups hot water; 1/2 cup dry sherry; 1/2 teaspoon salt; 1/2 lb mushroom (halved or quartered); 1 red bell pepper, cut into 1-inch pieces; 5 artichoke hearts (roughly a 14 oz can, cut into halves...save the liquid); 1 cup green peas (fresh or frozen); sea salt; fresh ground black pepper; black olives, sliced (optional as garnish); fresh parsley, finely chopped (optional as garnish)

Servings: persons

2 onions, halved and then thinly sliced
3 garlic cloves, minced
3 tablespoons olive oil
2 carrots, peeled, cut into half circles
1 large potato, diced (peel or not, your choice)
1 tablespoon sweet paprika
2 bay leaves
1 pinch cayenne
2 cups hot water
1/2 cup dry sherry
1/2 teaspoon salt
1/2 lb mushroom (halved or quartered)
1 red bell pepper, cut into 1-inch pieces
5 artichoke hearts (roughly a 14 oz can, cut into halves...save the liquid)
1 cup green peas (fresh or frozen)
sea salt
fresh ground black pepper
black olives, sliced (optional as garnish)
fresh parsley, finely chopped (optional as garnish)

1
In a large pot, saute the onion and garlic in the olive oil over medium heat until translucent.
2
Add the carrots, followed by the potato, the paprika, bay leaves and cayenne. Saute for a few minutes watching it doesn't stick or start to burn.
3
All together you want 2 cups of liquid - use up the liquid from the tinned artichokes then top up with water to get 2 cups. Pour in the water, sherry and 1/2 tsp of salt. Cover and bring to a gentle boil, then reduce to a simmer for about 5 minutes.
4
After a few minutes add in the mushrooms and bell pepper and let those simmer with everything for a few more minutes.
5
Once the veggies are just tender, stir in the artichokes and peas. Simmer about 5 more minutes and adjust salt to your taste, turn the pepper grinder over the pot a few times and it's done. I like to let this simmer on a little longer so that the flavours really blend together. Serve topped with olives and parsley if you choose, and maybe some crusty bread on the side.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 onions, halved and then thinly sliced, 3 garlic cloves, minced, 3 tablespoons olive oil, 2 carrots, peeled, cut into half circles, and more.

Yes, Menestra (Spanish Style Veggie Stew) (Vegan Too..!) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Menestra (Spanish Style Veggie Stew) (Vegan Too..!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions