Calorie content: Not specified
Cooking time: Not indicated

Lenten vegetable stew- this is a simple recipe according to which vegetables are stewed without adding animal fat (lard or butter), meat or fish products. The dish is economical, healthy, tasty. And preparing it is simple and quick. Lean stew can contain the most different vegetables, and this makes it possible to cook the same dish in different options... For example, this is an autumn version, with beans or potatoes - winter, and in summer, stews are cooked lightly, without potatoes - with zucchini, eggplants, green beans, bell peppers. In any case, it turns out tasty, healthy and very economical. As a rule, for a vegetable stew, the proportions of products are taken arbitrary, based on what is available, so it is not necessary to strictly follow the recipe and measure everything down to the gram. But it is recommended to follow the order of laying vegetables, especially if there are potatoes and tomatoes in the stew, or tomato sauce... The fact is that the acid contained in tomatoes prevents the potatoes from boiling, and if the tomatoes are added earlier than the potatoes, they will not boil down and may remain hard. Therefore, tomato or tomatoes are added to the stew after the potatoes become soft, crumbly.

Ingredients:

- Potatoes - 4-5 pieces;
- zucchini or zucchini - 1 pc;
- carrots - 1 pc;
- Bell pepper- 2-3 pcs. different colors;
- onion - 1 piece;
- green beans - 150 gr;
- vegetable oil - 3-4 tbsp. l;
- thyme, basil - half a teaspoon each;
- black and red pepper - 2-3 pinches each;
- salt - to taste;
- water - 1-1.5 cups.

How to cook from a photo step by step

To make the stew not only tasty, but also appetizing on a plate, you should not grind too much when cutting vegetables. Cut the onion into half rings, but not very thinly. Carrots can be cut into large strips or segments, as in the photo. Stew potatoes are cut into large cubes or wedges.




In winter, you can use frozen vegetables for stews. You do not need to defrost them, it is enough to immerse them in cold water for 5 minutes and then rinse them with clean cool water. If the vegetables are fresh, then cut the zucchini lengthwise into 4 parts (it is better to cut off the skin) and then chop into slices 1-1.5 cm thick. Cut the bell peppers into cubes or cubes. Cut off the noses and tails of green beans, cut the pods into 3-4 cm pieces.




Almost any stew that contains onions and carrots is started by roasting these vegetables. In a deep frying pan or saucepan, heat the vegetable oil, fry the onion until transparent and add the carrots. After 3-4 minutes, when the carrots are softer, add the potatoes. Stir, wait 5-7 minutes until the potatoes are soaked in oil, and pour in a glass of water. Season with salt to taste. Cover and simmer vegetables 15 minutes until potatoes are tender.






Add the courgette to the finished potatoes and green beans... Stir, simmer covered for 5 minutes. During this time, the vegetables will be almost ready.




Add bell peppers and all spices to vegetables. Stir again. If you want the stew to work with gravy, add another half glass of water. Cover, heat low and simmer stew for another 4-5 minutes. Turn off the heat, let the stew taste.




If a vegetable stew is prepared exactly as a lean dish, then it should be served with a salad from fresh vegetables or with herbs, canned vegetables... If the task is not to observe the fast, then you can add a spoonful of sour cream to the plate or boil sausages, serve the stew as a side dish with fish, cutlets,

Vegetable stew with beans in a slow cooker

Lean vegetable stew is the mainstay of the fast. How to make a delicious lean vegetable stew? You can find recipes for lean vegetable stews here.

Lean vegetable stew with lentils

Ingredients:

• 1 cup lentils (whichever you like best)
• 3 pcs of carrots and onions (choose larger)
• 300 grams of white cabbage and pumpkin
• 3 tablespoons vegetable oil
• salt and spices to taste

Vegetable stew with green beans

Step-by-step cooking recipe

1. Rinse lentils thoroughly and cook for 20 minutes over low heat
2. Peel carrots and onions, chop as you like
3. Fry the onions and carrots in a skillet with a thick bottom
4. Coarsely chop the cabbage
5. Add cabbage to fried vegetables
6. Close the lid and simmer with a little water
7. Make sure not to burn
8. Grate pumpkin
9. 20 minutes after the start of stewing, add pumpkin to the vegetables
10. Continue to stew
11. When the vegetables are tender, place the lentils in the skillet.
12. Salt. Add spices. Simmer for another 10 minutes.

The lean vegetable stew is ready.

Ingredients:

• bulb
• carrot
• 2 potatoes
• zucchini
• eggplant
• bell pepper
• a tomato
• garlic and other spices to taste
• 3 tablespoons vegetable oil

Vegetable stew with beans and cabbage

1. Cut the onion into rings
2. Grate carrots
3. Fry in vegetable oil
4. Peel the potatoes and cut into large pieces, add to the fried vegetables
5. Pour half a glass of water into the pan, cover and simmer for 15 minutes
6. Core the pepper and cut into strips
7. Cut the tomato into wedges
8. Add pepper and tomato to the pan with vegetables
9. Salt, pepper
10. Simmer for 20 minutes with the lid open (so that half of the liquid evaporates)
11. Add chopped garlic. Mix. Remove from heat.

Everything. The lean stew is ready.

No matter how tasty the dish is, it will certainly "pall". Therefore, we have prepared for you another recipe for a lean vegetable stew.

Lean vegetable stew with red currant

Ingredients:

• 300 g each eggplant, tomato, mushrooms (better than champignons)
• 400 gr bell pepper
• 200 gr red currant
• 1.5 tablespoons tomato paste
• 1 head of garlic
• 1 tsp sugar
• salt, spices - to taste
• 3 tablespoons vegetable oil

Step-by-step cooking recipe:

1. Wash the champignons, cut as you like
2. Fry in half vegetable oil
3. Cut the eggplants into cubes, soak in cold water 20 minutes to remove the bitterness
4. Cut tomatoes into slices, pepper into strips
5. Put the vegetables in a deep frying pan with a thick bottom and simmer, adding a third of a glass of water, 20 minutes
6. Lightly crush the currants with a crush
7. Add it to stewed vegetables
8. Send mushrooms there too
9. To mix everything. salt, pepper
10. Chop the garlic finely (very finely! You can even skip it through a press) and put in the pan
11. Remove from fire immediately
12. Cover and let it simmer for at least half an hour.

Bon Appetit!

Salads are light, tasty and nutritious. On fast days, salads can become a staple of nutrition and help you withstand this test with dignity. Salads, which include irreplaceable food products (fresh, canned or pickled vegetables), are good for breakfast and dinner, and also as an addition to lunch.

For salads, you can use both fresh and boiled vegetables... On non-strict fasting days, you can add fish (boiled, salted, smoked or canned) to salads. If fasting prohibits dressing the salad with sour cream or mayonnaise, you can use other dressings for this purpose, such as vegetable oil, horseradish, or mustard. You can flavor salads and all kinds of combined dressings.

If you choose to fast, try to use as many of all types as possible, carrots, beets, turnips, radishes, as well as onions, garlic, and herbs. These vegetables, like pumpkin with zucchini, are available to each of us on winter days and will help to diversify our meals at our own expense.

Fresh salads white cabbage can be cooked by modifying the composition of vegetables. I offer several options for such a salad (all salads are designed for 4-5 servings).

You will need: 200 g of cabbage, 1 apple, 1 carrot, 1 onion, 150 g of sour cream (on days of strict fasting it can be replaced with vegetable oil or salad dressing), pepper, vinegar, sugar and salt to taste.

Chop the cabbage, salt, add vinegar and heat, stirring occasionally, until it settles to the bottom. Drain the juice, add finely chopped or chopped carrots, onions and apples to the cabbage. Season with sugar, salt and pepper. Season with sour cream.

Required: 200 g of cabbage, 1-2 pickles, cucumber pickle, 2 tbsp. tablespoons of vegetable oil, sugar and salt to taste.

Chop the cabbage and salt. Peel and grate the cucumber. Stir, season with brine and vegetable oil, add sugar and salt to taste.

Required: 200 g of cabbage, 1 boiled beets, 1 tbsp. a spoonful of vegetable oil, sugar, citric acid, salt to taste.

Salt thinly chopped cabbage, squeeze and mix with chopped boiled beets. Add sugar diluted in water with citric acid, fill with vegetable oil.

These are just a few of the salad options. Likewise, you can prepare salads with red cabbage or cauliflower by mixing it with beans, pumpkin or zucchini. Can be added to salad and garlic if desired.

Sauerkraut salads in the days of fasting - a real find. By extinguishing the feeling of hunger, they will also allow the body to make up for the lack of other nutrients.

Sauerkraut salad with onions

This is the easiest salad to serve with boiled potatoes or rice, and any lean porridge.

Would need: 350 g cabbage, 1 onion, 2-3 tbsp. tablespoons of vegetable oil, parsley, sugar to taste.

Finely chop the cabbage, add sugar, mix with chopped onions and vegetable oil. Sprinkle with parsley and garnish with rings onions.

Sauerkraut and pumpkin salad

Would need: 200 g of cabbage and pumpkin, 3-4 tbsp. tablespoons of vegetable oil, sugar, parsley.

Peel and grate the pumpkin, mix with finely chopped cabbage, add sugar to taste. Season the salad with vegetable oil. Decorate with herbs and pumpkin.

Sauerkraut salad with honey

Would need: 500 g cabbage, 2 apples, 2 tbsp. spoons of honey, 100 g of sour cream or salad dressing.

Chop the cabbage, add the sliced ​​apples, season with honey and sour cream.

For sauerkraut salads, it can be mixed with apples and carrots, beets and cucumbers, turnips, radishes or tomatoes. It all depends on your taste and desire.

But not only salads can be prepared with cabbage. Both fresh and sauerkraut are delicious stewed, they are added to vegetable stews, fragrant cabbage soup and borscht are prepared with it, which are also good in a lean form.

Well, we will consider another salad recipe, which, despite the name, can be prepared at any time of the year, including during fasting.

"Autumn" salad

Would need: 500 g potatoes, 1 onion, 3 large tomatoes, 3 sweet pepper pods, 2 pickled or pickled cucumbers, salt, pepper, vinegar, vegetable oil.

Boil the potatoes, peel, cut into slices. Also cut into slices onion, tomatoes, cucumbers and peppers. Put everything in layers in a salad bowl, salt and pepper. Cover with oil and vinegar. If desired, add 1-2 teaspoons of prepared mustard to the oil and vinegar dressing.

True believers know that vegetarian and lean food are not the same thing. exclude only meat from their diet, eat the rest. Lean food, according to strict religious rules, includes only vegetable dishes. Neither milk, nor eggs, nor meat are included in it.

Vegetables can be used to prepare not only salads, but also others. vegetable dishes eg stew. The more varied the set of vegetables, the tastier than stew... And the stew cooked in a pot is especially tasty.

Lean vegetable stew

The number of products is arbitrary.

Sauté the onion, cut into half rings, and the carrots grated on a coarse grater in vegetable oil. Place in a pot in layers: diced potatoes, chopped carrots (you can add them fresh or stewed), sliced ​​courgettes or pumpkin. Transfer each layer with sautéed onions and carrots (you can add chopped tomatoes or tomato paste). If the quantity of food permits, repeat the layers.

Add water or vegetable broth to the pot so that the liquid reaches half of the laid products (when cooking, the vegetables will secrete their juice), salt and pepper to taste, close the pot with a lid (you can make the dough) and put to simmer in a heated oven. Simmer until vegetables are cooked. Ready dish sprinkle with chopped herbs. Layers of cereal (rice or millet) can be added between the vegetables.

Legumes (beans, beans, peas, and lentils) are also good for cooking lean dishes.

White bean stew

Would need: 400 g white beans, 200 g carrots, 400 g tomatoes, 100 g bell peppers, 120 g onions, 75 g vegetable oil, 10 g garlic, 5 g starch, parsley, salt to taste.

Soak overnight in cold boiled water (or beer), then cook until almost cooked, season with salt. Add carrots, grated on a coarse grater, diced tomatoes, strips of pepper, onion rings fried in oil, crushed garlic and cook for another 30 minutes. Season the finished dish with starch diluted in cold water, bring to a boil and sprinkle with finely chopped herbs.

Greek beans

Would need: 150 g dry beans, 400 g onions, 120 g vegetable oil, 500 g water, black and red ground pepper, salt to taste.

Soak the beans overnight, boil the next day and drain the liquid into a separate bowl. Cut the onion into rings and lightly fry into pieces of butter, then salt and pepper well with black and red pepper. Put the beans and fried onions, alternating layers, in a fireproof dish (there should be a layer of beans on top), pour over the remaining oil and pour in the water in which the beans were cooked. Bake in the oven at medium temperature for 20 minutes and serve in the same bowl.

Bulgarian beans

Would need: 100 g beans, tomato puree, herbs, vegetable oil, onions, salt.

Sort the beans, rinse and cook until tender, salt, season with browned onions and tomato and stir. When serving, drizzle with oil and garnish with herbs.

Lentils with fruit

Would need: 500 g lentils, 80 g vegetable oil, 60 g onions, 150 g prunes, or apples, or pears, 0.5 liters of water, lemon zest, salt to taste.

Soak prunes, then boil in the same water, seasoning with zest. Boil lentils with onions and half of the vegetable oil until tender, then mix with prunes, salt. Season the finished dish with the remaining oil. You can also make white beans.

A large number of lean dishes are prepared with, which, thanks to their useful properties, ennoble even the simplest dish. Mushroom dishes allow those who are fasting to sufficiently saturate the body and fully indulge in spiritual cleansing.

Boiled with mushrooms (fresh and dried, salted and pickled) lean soups and borscht, hodgepodge, they cook very delicious salads and second courses.

Mushroom stew

For 4 servings you will need: 300 g mushrooms, 3 potatoes, 1 carrot, 1 onion, 2 tbsp. tablespoons of canned green peas, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of tomato puree, green onions, greens.

Mushrooms (champignons or oyster mushrooms can be used), peel, rinse and chop coarsely. Cut the onion into half rings and stew together with the mushrooms in vegetable oil for 10 minutes. Salt, pour in diluted with 3 glasses hot water tomato puree and bring to a boil. Add diced potatoes and carrots, green pea and heat over low heat for 20 minutes. Sprinkle the stew with finely chopped green onions before serving.

Sauerkraut, stewed with mushrooms

Would need: 50 g white dried mushrooms, 800 g of sauerkraut, vegetable oil, 1 onion, 2 tsp flour.

The recipe requires another ½ cup of sour cream, but I assure you that the dish turns out to be excellent even without sour cream.

White dried mushrooms rinse, soak and boil in the same water until tender. Strain the broth and chop the mushrooms. Finely chop the onion and fry in oil. Brown flour in oil, boil with a glass of mushroom broth. Put out the shredded sauerkraut in its juice with the addition of mushroom broth. Add fried onions, mushrooms, sour cream to the finished cabbage, mushroom broth with flour. Boil everything until tender.

To be continued…

Now I also cook lean vegetable stew with cabbage and potatoes without meat. And exactly how I do it, I will tell you in detail in this recipe.

step by step photo recipe

Ingredients:

• potatoes - 0.5 kg,
• cabbage - 1 kg,
• onions - 250 g,
• carrots - 200 g
• vegetable oil 170-200 ml,
• tomato paste - 70 g,
• sugar - 2 tbsp. l.,
• Bay leaf- 3 pcs.,
• salt and pepper to taste.

Cooking process:

Wash the potatoes well, place them whole in their skins in a saucepan and cover with water. Cook after boiling water for 20 minutes. Pierce the potatoes with a fork before turning them off. There are different varieties of potatoes, so cooking times may vary. If the potatoes are already soft, you can remove the pot from the stove. Do not overcook, then you will not get beautiful potato cubes. Drain and let the vegetable cool.

Let's prepare the fry. To do this, peel, wash, and chop the onion.

Peel the carrots, rinse well under running water and grate on a coarse grater.

Pour into a small pan sunflower oil... Fry the onions until slightly golden, then add the carrots. Stir, add vegetable oil as needed and simmer carrots and onions until soft.

Now let's get to the cabbage. Chop it into strips or 2x2 cm squares. It will be delicious in both versions. But here it is up to you to decide. The finer the cabbage is cut, the faster it will cook. Accordingly, if there are large squares, the cabbage will be juicier, but it will take more time to cook it.

Transfer the chopped cabbage to a deep skillet or stewpan. Add 70 ml of vegetable oil, tomato paste, salt, pepper, sugar. Stir. Fill the cabbage with water, so that the water is at the level of the cabbage. Cover and simmer for 20 minutes over low heat.

Put the bay leaf, stir and leave the cabbage to simmer further, but without the lid, so that the excess liquid boils away.

Peel the cooled potatoes and chop exactly small cubes then the stew will be tender.

Now mix the potatoes, cabbage and fry in one bowl. Gently transfer the latter from the pan to prevent the oil from spilling out into the bowl. But, if you want the stew to be fatter, then you can not separate the onions and carrots from the oil, but pour everything together into a common bowl.

The advantage of this dish is that it remains tasty both hot and cold. When serving, you can sprinkle the vegetable stew with a green onion or any other herb. Bon Appetit!

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Vegetable stew with tomato

You will need:

300 g potatoes;

200 g turnips (or pumpkin);

200 g carrots;

200 g zucchini;

200g cabbage;

150 g each of green and red sweet peppers (this is approximately 1 piece);

2 onion heads;

300 g canned (or frozen) green peas;

1 glass of vegetable broth;

vegetable oil;

2 tbsp wheat flour;

1 tbsp tomato paste or ketchup;

garlic;

ground black pepper;

salt;

greens (any).

Wash and clean all vegetables thoroughly. Sweet pepper remove seeds and as well as zucchini cut into cubes, potato also cubes, only larger.

Carrot cut into small cubes (or grate on a coarse grater), onion chop and sprinkle on oil until golden brown. Cabbage chop and simmer until tender. Potato fry in oil until golden brown.

For the sauce flour sauté until light golden in a dry skillet, cool. Dilute warm broth , boil over low heat for 15 minutes, then add tomato paste (or ketchup).

Combine potatoes, carrots and onions, add sauce and simmer for 15 minutes. Then add the chopped zucchini, turnips (or pumpkin , grated or cut into small cubes), stewed cabbage and continue to simmer for another 15 minutes. At the end of cooking add bell pepper, green peas without filling, garlic (squeeze or grate), pepper and salt. Serve, sprinkle with chopped greens.

Bright mushroom stew with vegetables

You will need:

300 g fresh or frozen mushrooms;

1 medium onion;

4 tablespoons canned green peas;

4 small potatoes;

1 tbsp tomato puree;

50 g of vegetable oil;

1 coffee cup of rice

salt;

ground black pepper;

parsley for decoration.

Mushrooms clean from films, wash and chop coarsely. Put them in a deep skillet and simmer overoil 15 minutes covered.

Onion peel, wash and chop finely, add to the pan to the mushrooms. Salt, pepper and mix well. Then pour 3 coffee cups hot water, in which to dissolve tomato puree before. Boil.

While the mushroom mass is boiling, potato peel, wash and cut into small cubes. Add to mushrooms. After about 5 minutes add rice , previously thoroughly washed in cold water (until the water is transparent), and simmer for about 20 minutes on low heat.

Green pea put in a colander and let the liquid drain. 5 minutes before the end of braising, put the peas in the stew and stir gently.

Serve hot, sprinkle with washed and chopped parsley.

Vegetable stew

You will need:

400g carrots;

400 g potatoes;

100 g turnips (or pumpkin);

2 parsley roots;

2 celery roots;

1 can of canned green peas;

1 zucchini;

2 onion heads;

2 glasses of tomato juice;

1 bay leaf;

dill or parsley;

cloves (optional);

ground black pepper;

salt;

vegetable oil.

Vegetables , except for potatoes, peel, wash and cut into cubes, lightly fry in oil . Potato peel, wash, chop, mix with toasted vegetables, add green peas, pour over tomato juice, add bay leaves, salt, pepper, cloves and simmer for 15 minutes.

Sprinkle with washed and chopped herbs before serving.

Vegetable stew

You will need:

9 potatoes;

700 g eggplant;

5 tomatoes;

2 sweet peppers;

1 onion;

5 tbsp vegetable oil;

greens;

salt;

ground black pepper (optional).

Peel the onion, wash and chop finely into half rings. Peel, wash and dice the potatoes. Wash the eggplants, peel off the stalk and peel and also cut into cubes.

Combine the potatoes, onions and eggplants and fry in oil, then add the washed tomatoes cut into 4 parts. Wash the pepper, peel the stalk and seeds, cut into squares and add to the vegetables, season with salt and simmer until tender. When serving, sprinkle with washed and chopped herbs.

Appetizing stew

You will need:

200 g eggplant;

200 g zucchini;

1 small head of cauliflower;

3 sweet peppers of different colors;

3 tomatoes;

1/2 cup canned corn

1 carrot;

2 heads of onions;

1/2 cup vegetable oil;

1 tbsp mixtures of ground herbs;

salt;

ground black pepper;

green lettuce leaves.

Wash all vegetables thoroughly and remove the stalks and, if necessary, seeds (pepper). Eggplant peel and cut into circles,zucchini - cubes, pepper and onion - rings, tomatoes - slices, cauliflower disassemble into inflorescences, carrot grate on a coarse grater.

Onions and carrots fry on high fire... Add the rest of the vegetables, season with salt, pepper, sprinkle with herbs, add a little water and simmer for 15 minutes, covered, then let it brew. Serve warm on lettuce leaves.

Advice:

N The thick-sided, fleshy peppers are most delicious and should be used in salads and stews. Peppers with thin sides are good for stuffing.

H To avoid strong softening, peppers should be blanched for no more than 2 - 3 minutes.

N Sprinkle unused pepper chunks with salt and store in the refrigerator, then it will not rot or wilt.