Friday night’s dinner was veggie loaded comfort food! This vegan Whole30 Italian potato and pepper stew is an old favorite recipe that I usually serve as a side dish. It has all of the familiar flavors of a great pasta dish, but is full of vegetables and potatoes. To turn this into a complete meal, I served the stew over roasted broccoli. That turned out to be a great move, and I’m planning on promoting this stew from side to main course the next time I make it as well.
The roasted broccoli accompaniment is stupid easy, quick, full of flavor and obviously super healthy. For all those reasons, I add roasted broccoli to a ton of my meals, and you should too! If you don’t want roasted broccoli for some reason, steamed or blanched broccoli would also work well with the stew.
Even though tonight’s dinner just looks like a big plate of vegetables, it was still full of protein! Each serving provides 12g protein from broccoli and 3.5g protein from potatoes. Thanks vegetables!
- ¼ c. olive oil
- 2 medium yellow onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, thinly sliced
- 28 oz can whole San Marzano tomatoes
- 1½ lbs. small red potatoes, scrubbed and cut into chunks
- 1½ tsp. oregano
- 1½ tsp. sea salt
- black pepper, to taste
- Double recipe basic roasted broccoli, for serving (recipe below)
- Heat oil in a large pot over medium heat. Add the onions, peppers and garlic and cook until softened, about 8 minutes. Add the tomatoes and cook, crushing tomatoes with a wooden spoon, until tomatoes release liquid, about 2-3 minutes.
- Increase heat to high and add the potatoes, oregano, salt and pepper. Bring to a boil, then cover and reduce heat to low. Cook until potatoes are tender, between 20-30 minutes, depending on the size of the potatoes. Taste for salt.
- 2 heads broccoli, cut into florets
- 2 T. olive oil
- ½ tsp. sea salt
- Preheat oven to 450F.
- In one very large bowl (or two smaller ones), toss the broccoli with the oil and salt. Spread out on 2 greased or lined baking sheets.
- Roast for 15-20 minutes, or until broccoli is crispy on edges.