Vegetarian Winter Vegetable Stew with Cornbread Cobbler
Cozy up this season with our Vegetarian Winter Vegetable Stew with Cornbread Cobbler, the ultimate comfort food perfect for chilly evenings. This hearty stew is brimming with colorful winter vegetables like sweet potatoes, butternut squash, parsnips, and carrots, all simmered in a fragrant broth infused with thyme, rosemary, and a hint of cumin. Topped with a golden, fluffy cornbread layer, this one-pot wonder offers a delightful blend of textures and flavors that’s both satisfying and wholesome. Ready in just under 90 minutes, this dish is ideal for family dinners or meal prepping, and it’s easily adaptable for vegan diets with simple ingredient swaps. Serve it straight from the oven for a warm, nourishing meal that’s as beautiful as it is delicious. Perfect for those searching for "vegetarian comfort food," "winter stew recipes," and "easy oven meals."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 medium parsnips, sliced
- 2 stalks celery, sliced
- 1 medium sweet potato, peeled and diced into 1-inch cubes
- 2 cups butternut squash, peeled and diced into 1-inch cubes
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 5 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup cornmeal
- 1 cup all-purpose flour (for cornbread topping)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt (for cornbread topping)
- 4 tablespoons unsalted butter, melted
- 0.75 cup milk (or plant-based milk)
- 1 egg (or flax egg for vegan version)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
Add the diced onion, carrots, parsnips, and celery, and sauté for 5-7 minutes until softened.
Stir in the sweet potato, butternut squash, and minced garlic. Cook for another 2-3 minutes.
Add the tomato paste and stir to coat the vegetables. Sprinkle the flour over the vegetables and stir to combine, cooking for another 1-2 minutes to remove the raw flour taste.
Pour in the vegetable broth and canned diced tomatoes. Add the thyme, rosemary, cumin, salt, and black pepper. Stir well and bring to a simmer.
Lower the heat slightly, cover, and let the stew simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.
Stir in the frozen peas and green beans and cook for another 5 minutes.
While the stew simmers, prepare the cornbread topping. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In a small bowl, whisk together the melted butter, milk, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
Spoon dollops of the cornbread batter over the top of the stew, leaving small gaps for steam to escape.
Transfer the pot to the preheated oven and bake uncovered for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
Remove the pot from the oven and let it rest for 5 minutes before serving.
Serve the stew warm with a side salad or crusty bread for an extra comforting meal!
Nutrition Facts
Calories |
3608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 8742 mg | 380% | |
| Total Carbohydrate | 576.2 g | 210% | |
| Dietary Fiber | 88.4 g | 316% | |
| Total Sugars | 109.1 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1081 mg | 83% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 8280 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
