One Pot Harvest Veggie Stew

The changing seasons have always inspired me to experiment in the kitchen. Fall, in particular, nudges me away from cold salads and towards warm soups and stews. This recipe is inspired by one in the China Study Cookbook, but modified with what produce I had on hand. Feel free to do the same – use whatever veggies you enjoy most, change up the spices, or use brown rice or farro instead of couscous and lentils. Creativity and spontaneity tend to happen naturally in my kitchen, and for me it takes the pressure out of cooking something exactly to the recipe. Of course, sometimes its important to follow a recipe, especially with baking. I like to encourage experimentation because I hear from many people that they feel intimidated in the kitchen, and unsure
of whether changing something in a dish will ruin it. In most plant-based dishes, changing up a few ingredients like vegetables, grains, legumes, or spices, won’t drastically change the dish. I believe cooking should be easy and enjoyable! Once you’ve experimented with altering a few dishes, you’ll develop the confidence to continue doing so in other recipes. An added benefit to straying off-recipe is the ease in using up all the food you’ve purchased, and avoiding waste.

This dish is loaded with warm, savory flavor with a touch of sweetness from the butternut squash. It’s packed with fiber, protein, vitamin C, vitamin A, folate, vitamin B6, and magnesium.

One Pot Harvest Veggie Stew

Time: 30-45 minutes

Difficulty: Easy

Servings: 6-8

You will need: one large pot or cast iron dutch oven



  • 3 carrots, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 vine ripened tomatoes, diced (could also use a can of diced tomatoes)
  • 1 cup butternut squash, diced
  • 2 handfuls baby spinach
  • 4-6 cups veggie stock (I prefer low sodium which allows you to control the salt)
  • 1.5 cups Harvest Grain blend from Trader Joe’s (or your grain of choice)harvest-blend
  • 1 can northern white beans
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin seed
  • salt and pepper to taste
  • fresh cilantro (optional) to top
  • vegan sour cream (optional) to top


  • On medium heat, saute carrots, onion, garlic, tomato, and butternut squash in 1 cup veggie stock
  • Once veggies are soft, add veggie stock, beans, and harvest grain blend
  • Stir frequently to avoid any grains sticking to the bottom
  • Add coriander, cumin, salt, and pepper
  • Turn heat to low, cover, and simmer until grains are cooked through
  • Add spinach and cover for 1-2 minutes until wilted
  • Serve with vegan sour cream or ricotta and fresh cilantro



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