The Seated Cook

Simple, healthy, vegetarian food

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Roasted Vegetable Cashew Stew (Gluten-Free)



This recipe is modified from a recipe by Wegman’s grocery store.  The ingredients are simple, but they were combined in a way I hadn’t thought of before.

Ingredients (makes 4 servings):

1/2 package baby carrots, diced

1/2 stalk of celery, diced

1/2 eggplant, diced

1 package white mushrooms, diced

1/2 red pepper, diced

1/2 red onion, diced

1 zucchini, diced

few large handfuls of cashews

chopped rosemary leaves

1/3 package frozen peas

salt & pepper to taste

olive oil

Wegman’s garlic simmer sauce (substitute sauce of your choice)

Also added to the stew: tomato sauce, balsamic vinegar, soy sauce (gluten-free if desired), onion and ginger powders

Additional garnish: Feta cheese, scallions, grated parmesan


Preheat oven to 425 degrees.  Add chopped vegetables (except for peas and rosemary) to a large bowl and coat with olive oil.  Season with salt and pepper.  Arrange veggies on a parchment-lined baking sheet.


Bake for about 15 minutes.  Remove from the oven, stir, and sprinkle cashews over the veggies.  Bake for another 10 minutes, veggies should be fork-tender.

Remove baking sheet from oven  and sprinkle rosemary on top of the vegetables.  Transfer vegetables to a large stock pot.  Add peas and sauces/seasoning.  Heat on medium, and stir vegetables to coat with sauce.  Heat to desired temperature.  (The original recipe called for another store-made sauce, but it contained wheat, so I improvised so that my husband could eat the dish.  I added some tomato sauce to the pot, as well as a little balsamic vinegar, gluten-free soy sauce, and dashes of onion and ginger powders).

Serve the stew as is, or on top of grain of your choice- we had some left over chick-pea pasta, so had the stew with that.  And topped it all off with some feta cheese, scallions, and grated parmesan.  A hearty, delicious, healthy meal!