Last week temperatures rose to 58 degrees and then plummeted down to 17. It seems we can't win in this yo-yo of a winter season and thus my appetite suffers. I waver between wanting cooling salads and soul warming soups as often as I change my jacket.

In all honesty this last bought of cold really threw me for a loop, I just want winter to be over and spring to take hold, I am done with snow and with cold but it doesn't seem to want to give up its grasp just yet. So instead of one of my go to soups, which you can find a number of on the blog, I decided I wanted something really hearty, filling and a bit spicy thus this vegan vegetable stew was born.

Stew traditionally centers around big chunks of meat whether lamp, beef, or pork with a few potatoes, carrots, and peas thrown in for good measure. Stew however can be rich and hearty when it is loaded with veggies, spices, and stewed tomatoes.

This recipe is a simple one; sauteed onions, garlic, mushrooms, carrots, sweet potatoes, turnips and cabbage with Italian spices, tomato paste, stewed tomatoes and cider vinegar, simmered for 45 minutes until thick and spicy. I served it over toasted garlic quinoa but feel free to eat it alone, over rice or with pasta. I hope that you enjoy!

Spicy Vegan Sweet Potato, Turnip and Cabbage Stew

1 Large Onion, sliced

5 Cloves Garlic, chopped

1 pint Baby Bellas, sliced

1 stalk of Celery, chopped

4 Sweet Potatoes, cubed

3 Turnips, cubed

1/2 package of Baby Carrots

3 tbs Olive Oil

1 tbs Apple Cider Vinegar

1 tsp Pink Himalayan Sea Salt

1 tbs Basil

1 tbs Oregano

1 tbs Herbs de Provence

1 tsp Crushed Red Pepper

2 tbs Tomato Paste

2 15.5oz Cans of Stewed Tomatoes

1/2 head of Cabbage, chopped

Water

In a large pot or dutch oven heat the 3 tbs of olive oil over medium high heat adding the onions, mushrooms, and garlic, sauteing until the mushrooms have released their liquid. Add the carrots, celery, sweet potatoes, and turnips cooking for 5 minutes or until the garlic begins to brown. Add the salt, herbs and crushed red pepper, cooking for another 5 minutes until fragrant, stir in the apple cider vinegar and tomato paste, combining well before adding the stewed tomatoes. Using the 2 cans from the stewed tomatoes, fill with water and add to the pot bringing to a boil. Add the cabbage, reduce the heat and cover, simmering for 40 minutes or until tender. Add salt to taste and enjoy and healthy eating!