Hearty Vegan Stew Food

HEARTY VEGAN STEW (ONE-POT RECIPE)

Steps:

• Heat the oil in a large pan on medium heat. Add the sliced red onions and soften for 2-3 minutes.
• Next, add the carrots and celery and soften for 5-6 minutes, stirring occasionally. Add a good amount of salt and pepper at this point.
• Once the veg mix has softened, add the mushrooms and garlic and cook for a further 5 minutes. Stir occasionally, turning up the heat if necessary.
• Throw in the potato cubes and fry these off for 2-3 minutes.
• If you're including the red wine, pour this in and allow it to cook off for a minute or so.
• Stir in the vegan stock, Henderson's Relish, Marmite, bay leaves, rosemary, and thyme. It might look like a lot of liquid right now, but it'll cook off and you're going to thicken it later on. Reduce the heat and simmer for 15-20 minutes.
• After 15-20 minutes, add the wholegrain mustard, drained green lentils, and curly kale. Stir well and cook for another 6-8 minutes.
• In a jug or bowl, mix the cornflour with equal parts of cold water. Make sure that this is mixed well as it will prevent the cornflour from going lumpy in the pan. Add the mix to the stew and stir thoroughly. Cook for a few minutes to thicken, turning up the heat if necessary.
• Remove the herbs, adjust the seasoning to taste, and serve.

HEARTY VEGAN STEW

Steps:

• Preheat a heavy bottom dutch oven over medium low heat and sautee the onion and carrot in a drop of oil or a splash of water until the onion is translucent. (omit oil to be WFPB & Plantricious compliant).
• Stir in the garlic and cook a few seconds until fragrant.
• Add the jackfruit pieces, thyme, bay and the red wine. Simmer until the wine is almost evaporated. (It's very important that you allow the wine to evaporate or the stew won't taste right).
• Meanwhile whisk the flour with the vegetable stock until combined and add it to the pot with the jackfruit. Bring to a simmer and stir in the paprika and cloves.
• Cook everything together for 45 minutes until the jackfruit is fork tender.
• Stir in the gnocchi, tomatoes and green peas and cook a few extra minutes until the gnocchi float to the top and the green peas are cooked through to your liking.
• Discard the thyme sprigs and whole cloves and season the stew to your taste with sea salt and black pepper.
• Stir in the fresh parsley and serve!

HEARTY VEGETABLE STEW

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until carrots soften, about 5 minutes.
• Add tomato paste and cook, stirring, 30 seconds. Add tomatoes (reserving juice) and cook, breaking them up with a wooden spoon, until lightly browned, about 4 minutes. Add tomato juice, kale, beans, thyme, and 2 cups water; bring to a boil. Reduce to a rapid simmer and cook until slightly reduced, 15 minutes. Divide soup among four bowls and serve. (To store, let cool completely, then refrigerate, in airtight containers, up to 1 week.)

THICK, HEARTY ROOT VEGETABLE VEGAN STEW

Steps:

• Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
• Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
• Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
• Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
• Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
• If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.

HEARTY VEGAN SUMMER STEW

Steps:

• cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
• Dice tomatoes, zucchini, yellow bell pepper and tofu.
• Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
• Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
• Add tomatoes, cook 1-2 minutes more.
• Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
• Taste and adjust seasonings if necessary.
• Remove from heat.
• Add chopped parsley and green onions.
• Top with 2 tbsp of olive oil and juice of 1 lime.
• Serve with rice or bread.