Ingredients
Equipment
Method
Method
- Heat the olive oil in a large lidded skillet or Dutch oven over medium heat. Cook the onion for about 5 minutes, until translucent. Add the garlic and cook for about 1 minute, stirring.
- Add the sweet potato cubes and mushrooms and cook for about 5 minutes, stirring occasionally.
- Stir in the tomato paste and cook for about 1 minute. Add the white wine or its broth alternative and scrape the flavorful browned bits from the pan. Let the liquid bubble briefly.
- Add the diced tomatoes, the measured vegetable broth, tamari, oregano, thyme, smoked paprika and optional red pepper flakes. Add a little salt and black pepper to taste. Bring to a gentle boil, cover and simmer for about 15–20 minutes, until the sweet potatoes are nearly tender. Keep the simmer gentle and check that the bottom is not catching.
- Stir in the zucchini, cherry tomatoes and artichoke hearts. Simmer uncovered for another 5–10 minutes, until the zucchini is tender and the sweet potatoes are easily pierced. If the sauce reduces before the potatoes soften, add a small splash of water and continue cooking.
- Stir in the balsamic vinegar, taste and adjust seasoning. Finish with the fresh parsley or basil. Serve warm, with optional nutritional yeast at the table.
Nutrition
Notes
Success tips: Cut sweet potatoes into even small cubes and follow fork tenderness rather than the clock alone. Add zucchini late so it keeps some shape.
Wine choice: Use vegan-friendly wine; vegetable broth gives a gentler sauce with less wine acidity.
Swaps: Butternut squash can replace sweet potato, with timing adjusted to tenderness. Optional olives add a briny contrast.
Serving: Spoon over polenta, mashed potatoes, couscous or a favorite grain, or serve with rustic bread and a crisp green salad. These accompaniments are separate from the four-serving stew yield.
Storage: Refrigerate promptly in shallow covered containers and use within 3–4 days; reheat to 165°F, adding a splash of water if the sauce thickens.
Make ahead: The flavors settle pleasantly overnight, while the zucchini will soften further.
Pressure cooker: Follow the appliance minimum-liquid requirement and do not pressure-cook the thick tomato mixture without an appropriate thin-liquid base; the stovetop method is the complete method given here. Timing is an editorial estimate and may vary with potato size and the pan.
Nutrition basis: Approximate values are for one quarter of the stew made with white wine and parsley, excluding optional red pepper flakes, nutritional yeast, unmeasured salt and pepper, and serving accompaniments.
Nutrition estimates: Plain artichoke hearts are the database match for the drained canned hearts; sodium varies by brand and rinsing. Values include the measured white wine before cooking.
