VEGETARIAN GROUNDNUT STEW
The Moosewood version of African Groundnut Stew. Serve groundnut stew on rice, and along with one of these: hard-boiled eggs, chopped scallions, chopped fresh parsley or cilantro, cubed papaya, sliced bananas, mangos, pineapples, or oranges, grated coconut, whole or crushed peanuts.
Provided by MsBindy
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions in the oil for about 10 minutes.
- Stir in the cayenne and garlic and saute for a couple more minutes.
- Add the cabbage and sweet potatoes and saute, covered, for a few minutes.
- Mix in the juices, salt, ginger, cilantro and tomatoes.
- Cover and simmer for about 15 minutes, until the sweet potatoes are tender.
- Add the okra and simmer for 5 minutes more.
- Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve.
- Add more juice or water if the stew is too thick.
Nutrition Facts : Calories 308, Fat 15.7, SaturatedFat 3, Sodium 860.9, Carbohydrate 37.9, Fiber 6.4, Sugar 18.1, Protein 9.1
VEGETARIAN BLACK BEAN STEW
This Vegetarian Black Bean Stew is rich with flavor and studded with good for you ingredients.
Provided by Deborah
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet or pot over medium high heat.
- Add the onion, garlic, celery, carrot, and red pepper.
- Cook covered for about 5 to 6 minutes, occasionally stirring.
- Add the cumin and tomatoes. Cook for another 2 to 3 minutes.
- Add the beans, orange juice and orange zest.
- Cover and let simmer for 3 to 5 minutes or until the vegetables are tender and the broth has thickened into a nice stew.
VEGETARIAN STEW WITH KIDNEY BEANS
Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness. I found this on boutell.com web-site. Very tasty stew. You may add tamari (soy sauce) for colour, and a few teaspoons nutritional yeast flakes. I did not count in the time to soak beans overnight. Times are approximate.
Provided by Dorel
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the beans overnight.
- Rinse and cook for 1/2 hour.
- (skip this step if using can beans) Add 2-3 cups water and bring back to boil.
- Add the vegetables and bring back to boil.
- Simmer, covered, until the potato and beans are thoroughly cooked.
- Takes about 1 hour, the longer it simmers the better its flavour.
- To thicken: in a container, shake up 2-3 tablespoons flour with a 1/2 cup of water.
- Add to the stew and bring to a boil.
- Boil for 5 minutes, stirring often to prevent sticking.
- Add a small amount of tamari sauce (soy sauce) to darken the stews color if desired.
- A few teaspoons nutritional yeast flakes for added flavour if desired.
- This stew refrigerates and freezes well.
Nutrition Facts : Calories 77.7, Fat 0.3, SaturatedFat 0.1, Sodium 406.7, Carbohydrate 17, Fiber 2.3, Sugar 1.7, Protein 2.9
VEGETARIAN CURRY STEW
Make and share this Vegetarian Curry Stew recipe from Food.com.
Provided by Recipe Junkie
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the onion and cook, stirring occasionally for 5 minutes.
- Add the garlic and ginger and cook for 2 minutes.
- Add the curry powder, cumin, cardamom and cinnamon stick.
- Cook stirring constantly for 30 seconds.
- Add the tomato, coconut milk and salt and stir to combine.
- Add the redskin and sweet potatoes and the carrots.
- Cover and bring the mixture to a boil.
- Reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.
- Remove and discard the cinnamon stick.
- Serve stew warm.
Nutrition Facts : Calories 411, Fat 29.6, SaturatedFat 20.1, Sodium 354.3, Carbohydrate 35.6, Fiber 5.1, Sugar 6.2, Protein 5.9
VEGETARIAN INDONESIAN CURRIED BEAN STEW
Flavorful, filling, healthy and delicious, this is more colorful and interesting than basic beans and rice...kidneys, black beans, garbanzos, spices and a dollop of peanut butter make this dish awesome, and it's easy to make! Seems a bit thicker than a stew to me. Oh, and my toddler loves it!
Provided by chelseliz
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice according to package directions.
- While the rice cooks, begin heating the oil over medium heat in an extra-deep, non-stick skillet.
- Peel and coarsely chop the onion, adding it to the skillet as you chop.
- Cook the onion, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add them to the skillet.
- Add the garlic.
- Cook one minute, stirring frequently.
- Add the kidney beans with their juices to the skillet.
- Add the tomatoes with their juices.
- Stir well, and continue to cook over medium heat.
- Pour the black beans and garbanzos into a colander, rinse them under tap water and set aside to drain.
- Add the peanut butter, curry powder, cumin and ginger to the skillet. Stir thoroughly (but gently so as to not break up the beans), making sure the peanut butter is well blended.
- Add the rinsed and drained black beans and garbanzos to the skillet and stir again thoroughly.
- Reduce the heat to low, and simmer uncovered until the rice is done.
- Serve the stew over hot steamed rice.
SIMPLE VEGETARIAN STEW
An easy & quick non-meat supper that cooks in one pot. I created this recipe during a period of time when my husband became a vegetarian for health reasons. It was a constant struggle to find filling meals that didn't require tons of ingredients I didn't have on hand.
Provided by NancysFancies
Categories Stew
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion and garlic in a coating of olive oil; add the carrots and continue cooking until they are softened. Add the beans, broth, and tomatoes (breaking them up into smaller pieces in the pan). Cook on medium heat until liquid cooks down to your desired thickness, about 20-25 minutes. Season with freshly ground pepper. Serve with rice.
- Note: try to buy the carrots with the tops still on--forget the ones in the bags. The flavor difference is significant.
Nutrition Facts : Calories 388.7, Fat 1.4, SaturatedFat 0.3, Sodium 566.2, Carbohydrate 79.3, Fiber 17.2, Sugar 17.1, Protein 19.7
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- Bakwan Jagung. Corn fritter. Deep fried, doughy, corny fritter. Eaten hot with rice, chili sauce on the side. Mom knew to have these waiting for us after she picked us up from the airport.
- Sayur lodeh. A type of vegetable soup/stew with coconut milk based broth. There are many different varieties, but the one that I’m used to has a type of gourd (labu siam) in it along with other vegetables such as tofu, long bean, egg, and chili sauce.
- Keripik tempeh pedas. Another favorite. Thinly sliced tempeh, fried, and doused in spicy, sweet sauce. Eaten with hot, white rice, and usually served as a side dish or add-on for many of the soups/stews listed here.
- Jogja gudeg. Young jackfruit, boiled until soft, and marinated with coconut milk and sugar. The resulting look and texture is just like beef. Slightly sweet and savory.
- Tahu bacem. I would eat a whole bucket of this when I was a kid! You get a piece of tofu (or lots of tofu if you’re making it for me), then have it sit for hours in a concoction of sugar, coconut milk, and about a dozen spices until the it absorbs all of the flavor.
- Lontong Cap Gomeh. Another type of coconut milk based vegetable stew, served with or over rice cakes. I try not to eat too much of it because of the coconut milk, but it’s sooo good.
- Sayur asem. It’s the Indonesian’s answer to Thai’s Tom Yum soup. Translates to roughly “sour vegetables”, it’s a light vegetable soup that gets its sour taste from tamarind.
- Telur Belado. Fried boiled eggs covered in sweet chili sauce (balado sauce). Balado sauce often used with other types of meat as well. It’s a very flavorful chili sauce made with shallots, garlic, lime, and sometimes shrimp paste.*
- Mie Tek Tek. Stir fried noodles with eggs and veggies. It’s so simple, yet so delicious. In Jakarta, this is sold by vendors who go around neighborhoods with a cart.
- Gado gado. Freshly made peanut sauce poured over assorted boiled vegetables. Sounds simple enough, but the peanut sauce either breaks it or makes it. Recipes call for various spices such as shallots, brown sugar, garlic, and other ‘secret’ ingredients that make one gado gado establishment different from the other.
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- Gado-Gado. Gado-Gado is often called as Indonesian version of salad. All of the vegetables used for this dish must be fresh. The vegetables that are found in Gado-Gado are sliced cucumbers, diced carrots, cabbage and sometimes boiled bean sprouts.
- Sayur Lodeh. Sayur Lodeh is a very popular stew in Indonesia that you can almost find it anywhere you go. All the ingredients for Sayur Lodeh are fresh to make it tastier.
- Bakwan Jagung. Bakwan Jagung is made with corn fritters and rice flour. The corns are separated from the cobs. They are then mushed altogether with spices and the rice flour, almost like a batter.
- Urap. Urap is a vegetarian food made with various kinds of greens. Usually the vegetables used for Urap are spinach, water spinach, long beans, basil, bean sprouts, young cassava leaves or papaya leaves.
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- Pecel. In some way, Pecel is a similar vegetarian food like Gado-Gado. What makes it different is the way it is served as well as the vegetables used in the dish.
- Fruit Rujak. Fruit Rujak is a food made up completely with various fruits in Indonesia. The fruits that are most often used in Fruit Rujak are papaya, kedondong (jew plum), unripe mango, pineapple, jicama and water apple.
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CURRIED JAMAICAN STEW - THE VEGAN 8
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- Heat the oil (or water) in a large pot over medium heat. Add the onion, bell pepper, and jalapeno and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the tomatoes and red curry paste and cook, stirring frequently, for about 5 minutes, until the tomatoes have released their juices and cooked down a bit.
- Stir in the salt, allspice, red pepper flakes, cumin, cinnamon, cloves, beans, and sweet potatoes, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat and simmer, stirring occasionally, for 20 minutes.
- Use an immersion blender to partially puree the soup so that about half of the sweet potato cubes and kidney beans are still visible and whole, or puree about half of the soup in a standard blender and return it to the pot. Add the collard greens and simmer for 5 to 10 minutes, until the greens have wilted. Stir in the coconut milk and scallions. If the soup is thicker than you'd like, stir in more broth to achieve the desired consistency. Taste and adjust seasonings if desired. Serve with extra chopped scallions.
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