High Protein Roasted Vegetable Stew (Vegan)

Name: High Protein Roasted Vegetable Stew (Vegan)
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 20 oz vegan ground beef (or veggie ground); 1.5 white onion, chopped into chunks; 1 celery stalk, chopped into chunks; 1 medium carrot, chopped into 2-inch pieces; 2 tsp dried sage; 2 tsp dried fennel; .75 cup raw veggies (from the roasted veggie mix below); 28oz can crushed or whole tomatoes; vegetable broth, chicken broth (not vegan); 8 cups vegetarian "Chik'n" broth (start with 6 cups); vegetable broth, chicken broth (not vegan); 2 bay leaves; season to taste with sea salt & pepper; 1 tbsp olive oil; 1 large zucchini, chopped into 2-inch pieces; 1 large ellow squash, chopped into 2-inch pieces; 1 eggplant, chopped into 2-inch pieces; 1 small sweet potato, chopped into 2-inch pieces; 1 large red bell pepper

Hearty vegan stew combining plant-based ground meat with roasted vegetables, tomatoes, and aromatic herbs like sage and fennel for savory depth and high protein content.

Glycemic Load: 5.3 (Low)

354 calories per serving

Serves: 6

Prep: 10 minutes

Cook: 2 hours 30 minutes

Original recipe: fitmencook.com

About This Calculation

High Protein Roasted Vegetable Stew (Vegan) has a low glycemic load of 5.3 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are sweet potato (GL 2.3), canned crushed tomatoes (GL 1.0), mixed raw vegetables (zucchini, squash, eggplant, sweet potato, bell pepper) (GL 0.5). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.