VEGAN STEW
This rich, thick and savory vegan stew, with big hearty vegetable chunks and the most flavorful gravy, is easy to make and absolutely delicious.
Provided by Ann Otis
Categories Main Dish
Number Of Ingredients 22
Steps:
- In a large heavy pot or dutch oven, heat 6 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Add the onions, carrots and celery to the pot, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
- Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce and reduce the heat to low. Stir in the potatoes and cover the pot.
- Make the roux: In a measuring cup, heat the broth in the microwave until it's hot. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux starts to darken, about 4-5 minutes. Gradually add the hot broth while whisking. Add the vinegar, molasses paprika and a dash of tabasco and whisk until smooth. Stir the roux into the stew.
- Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If you feel the liquid is evaporating too quickly, you can cover it for a while. Season to taste with salt and pepper. Serve with mashed potatoes or crusty bread and sprinkle with parsley.
Nutrition Facts : Calories 367 kcal, Carbohydrate 40 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, Sodium 349 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
VEGAN STEW
Steps:
- Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
- Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
- Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
- Add the all purpose flour and stir it in.
- Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
- Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
- Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
- Serve as is or with basmati rice.
Nutrition Facts : ServingSize 1 Serve, Calories 378 kcal, Sugar 15.1 g, Sodium 741 mg, Fat 8.7 g, SaturatedFat 1.3 g, Carbohydrate 58.4 g, Fiber 9.1 g, Protein 11.6 g
HEARTY VEGAN SUMMER STEW
This is a savory and filling summer stew with acorn squash and beans. I believe I found this recipe originally on Vegetarian Times and modified it a bit. It makes a hearty stew that is incredibly filling. It is quite a healthy dish and should suit meat eaters and not alike.
Provided by MC Baker
Categories Soy/Tofu
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 365, Fat 14.3, SaturatedFat 2.2, Sodium 1185.4, Carbohydrate 50.8, Fiber 5.5, Sugar 1.9, Protein 11.8
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