Best 19 Vegan Stew Recipes

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Unleash the hearty goodness of a delectable vegan stew, a symphony of flavors catering to plant-based preferences. Dive into a culinary journey with our curated collection of vegan stew recipes, each brimming with wholesome ingredients and bursting with distinctive tastes. From the comforting embrace of a classic vegetable stew, brimming with an array of garden-fresh produce, to the tantalizing fusion of an aromatic Thai coconut stew, infused with exotic spices and creamy coconut milk, our recipes offer a diverse range of culinary adventures. Embark on a culinary expedition with our hearty lentil stew, where earthy lentils take center stage, enveloped in a rich and flavorful broth. Discover the vibrant depths of a Mexican-inspired stew, where black beans, corn, and zesty spices dance together in a harmonious blend. And for a taste of the Mediterranean, immerse yourself in the vibrant flavors of a Mediterranean vegetable stew, where sun-kissed tomatoes, bell peppers, and briny olives create a symphony of flavors.

Let's cook with our recipes!

VEGAN AFRICAN SWEET POTATO STEW



Vegan African Sweet Potato Stew image

A hearty, delicious African stew with peanuts, coconut milk, sweet potatoes and lightly spicy, earthy flavor. Perfect for a cold winter's night. 100% vegan - dairy, meat and egg free. Low sodium. Great for kids.

Provided by Maggie the Vegan Ch

Categories     Stew

Time 1h5m

Yield 6 very hearty servings of stew, 6 serving(s)

Number Of Ingredients 15

2 tablespoons oil
1 tablespoon curry powder
2 medium onions
2 carrots
4 celery ribs
2 teaspoons garlic, minced
2 lbs large sweet potatoes (about 2 large ones)
2 cups low sodium vegetable broth
1 (28 ounce) can whole tomatoes
1 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup chunky peanut butter
3 tablespoons peanuts, roasted
1/2 cup light coconut milk

Steps:

  • Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
  • Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
  • Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
  • Serve hot; makes 6 very hearty servings.

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER



Vegan Butternut Squash and Lentil Stew in the Slow Cooker image

A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.

Provided by Heather

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h50m

Yield 6

Number Of Ingredients 13

2 cups peeled and cubed butternut squash
1 pound uncooked green lentils
1 cup chopped onion
1 cup chopped carrots
1 tablespoon olive oil
1 tablespoon chopped fresh sage
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon garlic powder
¼ teaspoon cumin
3 cups water
2 cups vegetable stock
¼ teaspoon ground cinnamon

Steps:

  • Turn a slow cooker on High.
  • Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
  • Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)



Peruvian Quinoa Stew....(Vegan/Vegetarian) image

Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying.

Provided by magpie diner

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup quinoa
1 cup water
1 onion, diced
2 garlic cloves, minced
2 tablespoons oil (any light oil)
1 celery rib, chopped
1 carrot, sliced (1/4-inch thick slices)
1 bell pepper, cut into 1-inch pieces (any colour)
1/2 zucchini, cubed
2 cups chopped tomatoes (fresh or canned, undrained, a 28oz/800 ml tin works well)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 pinch cayenne (or to your taste)
1 teaspoon dried oregano (or 2 tsp fresh)
1 cup vegetable stock
fresh cilantro, finely chopped (optional)

Steps:

  • Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
  • While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
  • Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
  • Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
  • Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.

VEGAN RED LENTIL STEW



Vegan Red Lentil Stew image

This is a vegan red lentil stew recipe, flavored with loads of lemon juice and garlic.

Provided by Delicious Plants

Categories     100+ Everyday Cooking Recipes     Vegetarian     Soups and Stews     Stew

Time 50m

Yield 5

Number Of Ingredients 13

4 cups water
2 cups green peas
1 cup dry red lentils, rinsed and drained
1 tablespoon coconut oil
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 medium green bell pepper, chopped
2 leaves Swiss chard, shredded
5 cloves garlic, chopped
1 teaspoon salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
3 medium lemons, juiced

Steps:

  • Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
  • Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
  • Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
  • Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 58 g, Fat 3.8 g, Fiber 20.9 g, Protein 16.5 g, SaturatedFat 2.6 g, Sodium 541.9 mg, Sugar 3.5 g

VEGAN AFRICAN STEW



Vegan African Stew image

Hearty vegetarian (and vegan) stew. Serve over brown rice or couscous.

Provided by vsaunders

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h55m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
3 cups chopped yams
2 large onions, chopped
2 cups chopped cabbage
2 tomatoes, chopped
6 tablespoons flaked coconut
3 cloves garlic, minced
3 cups tomato juice
1 cup apple juice
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
1 pinch salt
1 large green bell pepper, chopped
½ cup peanut butter

Steps:

  • Heat olive oil in a Dutch oven over medium-high heat. Cook and stir yams, onions, cabbage, tomatoes, coconut, and garlic in the hot oil until the vegetables are slightly browned, 7 to 10 minutes.
  • Pour tomato juice and apple juice into the Dutch oven; season with ginger, cayenne pepper, and salt. Reduce heat to medium-low and cook at a simmer for 1 hour.
  • Stir bell pepper and peanut butter into the mixture. Cook, stirring regularly, until the peanut butter is melted completely into the soup, about 30 minutes more.

Nutrition Facts : Calories 378.7 calories, Carbohydrate 46.8 g, Fat 19.6 g, Fiber 8.6 g, Protein 9.6 g, SaturatedFat 6.4 g, Sodium 446.8 mg, Sugar 16.7 g

VEGAN CARIBBEAN STEW



Vegan Caribbean Stew image

A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean.

Provided by stronglive1

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h10m

Yield 6

Number Of Ingredients 15

1 cup uncooked brown rice
water
½ pound collard greens, chopped
2 cloves garlic, peeled
1 (10 ounce) package frozen okra
1 (28 ounce) can whole peeled tomatoes, chopped, with liquid
1 chayote squash, diced
2 cloves garlic, crushed
¼ teaspoon ground ginger, or more to taste
¼ teaspoon dried dill weed, or more to taste
¼ teaspoon ground cumin, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
all-purpose flour, or as needed

Steps:

  • Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  • Place collard greens and 2 peeled whole garlic cloves in a pot; add enough water to cover. Boil until collards are tender, about 15 minutes. Drain.
  • Combine okra, tomatoes, chayote squash, and 2 crushed garlic cloves in a separate large pot; bring to a boil and cook until okra has thawed, about 5 minutes. Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste. Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
  • Mash kidney beans together with tomato paste in a bowl; add to the stew. Stir in cooked rice and mix well. Add a spoonful of flour to thicken, if desired. Adjust seasonings to taste.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 12 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 217.6 mg, Sugar 7.9 g

VEGAN IRISH STEW



Vegan Irish Stew image

Delicious vegan garbanzo bean stew with a stout beer broth.

Provided by PalouseBrand

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 1h37m

Yield 6

Number Of Ingredients 16

¼ cup extra-virgin olive oil
3 leeks, thinly sliced
1 cup chopped red potatoes
1 cup peeled and sliced parsnips
1 cup peeled and chopped turnip
1 cup sliced celery
1 cup sliced carrots
4 cups garbanzo beans, drained
4 cups low-sodium vegetable broth
2 cups vegan stout beer (such as Samuel Smith's)
½ cup chopped fresh parsley
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ cup water
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.
  • Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 60.9 g, Fat 11.6 g, Fiber 10.8 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 700.6 mg, Sugar 5.8 g

VEGAN BEEFLESS STEW



Vegan Beefless Stew image

This yummy beefless, beef-style stew is totally vegan and made with veggies, herbs, and seitan. Serve with biscuits on the side.

Provided by btnymeg

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h35m

Yield 8

Number Of Ingredients 16

4 ½ cups water
1 ½ tablespoons vegan "beef" soup flavoring
4 large carrots, diced large
4 stalks celery, diced large
3 large potatoes, peeled and cubed
1 large onion, chopped
1 cup peas
1 cup corn
1 teaspoon dried summer savory
1 teaspoon dried parsley
½ teaspoon ground black pepper
salt to taste
2 teaspoons cornstarch
2 teaspoons water
1 (8 ounce) package cubed, beef-style seitan (such as Gardein®)
1 tablespoon olive oil, or as needed

Steps:

  • Mix water and "beef" soup flavoring in a large pot over high heat. Add carrots, celery, potatoes, onion, peas, and corn. Add summer savory, parsley, and black pepper and mix together well. Taste and adjust seasonings as needed.
  • Mix cornstarch and water together in a small bowl. Add to the pot and mix to combine. Bring to a boil, about 5 minutes. Reduce to a simmer and cook, covered, at least 1 hour.
  • Meanwhile, heat olive oil in a skillet over medium-high heat. Add seitan pieces and cook until browned, 4 to 5 minutes per side.
  • Pour stew into bowls and add a few pieces of seitan to each.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 33.3 g, Fat 2.5 g, Fiber 4.8 g, Protein 9.9 g, SaturatedFat 0.4 g, Sodium 155.8 mg, Sugar 4.1 g

VEGAN STOUT STEW



Vegan Stout Stew image

You'll find some of the most versatile vegetables simmering in a pot of thick Irish beer that, when thickened with flour and sweetened with a bit of brown sugar and soy sauce, becomes a rich and flavorful stew. Serve when it's cold or when you're looking for a hearty stew that will satisfy vegetarian and non-vegetarians alike! Make sure to get the regular beer, not stout!

Provided by The Inquisitive Vegetarian

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 6

Number Of Ingredients 13

5 tablespoons olive oil, divided
2 tablespoons soy sauce
14 ounces seitan, cut into bite-size pieces
1 yellow onion, diced
3 ribs celery, thinly sliced
2 carrots, halved lengthwise and thinly sliced
2 potatoes, diced
3 cloves garlic, minced
2 (12 fluid ounce) cans or bottles Irish stout beer
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
salt and ground black pepper to taste

Steps:

  • Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
  • Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
  • Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 34.5 g, Fat 12.6 g, Fiber 3.1 g, Protein 18.5 g, SaturatedFat 1.9 g, Sodium 561.5 mg, Sugar 7.3 g

HEALTHLY CROCK POT VEGAN GREAT NORTHERN BEAN STEW



Healthly Crock Pot Vegan Great Northern Bean Stew image

Comfort food for the Vegan in all of us. High fiber and rich in taste. Can be eaten hot, cold, over pasta or processed down to a bean dip with bite. Enjoy!

Provided by valeriesullivan20

Categories     Stew

Time 8h30m

Yield 4 quarts stew, 8 serving(s)

Number Of Ingredients 17

16 ounces dried great northern beans, drained, washed and soaked overnight
2 celery ribs, sliced
1 white onion, chopped
2 cups carrots, sliced
4 garlic cloves, pressed
3 tomatoes, chopped
5 button mushrooms, sliced, brush off the dirt, DO NOT RINSE
1 lemon, juiced
2 cups vegetable stock
fresh cilantro, chopped (1 handful)
2 dashes red pepper sauce (to taste)
1 tablespoon basil (fresh or dried can be used, I prefer the paste)
1 tablespoon oregano (dried)
1 (6 ounce) can tomato paste
1 1/4 cups extra virgin olive oil
1/2 teaspoon truffle salt (or salt to taste)
black pepper or white pepper, to taste

Steps:

  • Place the soaked beans in the crock pot with the 2 cups of stock. Turn pot on high. Create a sofrito with the onion, celery and carrots in the olive oil that has been pre-heated in a fry pan at medium high heat. Allow the onion and carrots to caramelize. Once the stock and beans are up to a warm temp, add the sofrito, oil and all from the fry pan. Make sure you scrape out all the fond for extra flavor. Add the remainder of the ingredients to the beans and allow to cook on high 2 hours. Lower the crock pot to low temp and cook another 6 hours. You can use as a side dish, main course, dip. This is so versatile and will warm the tummy with layers of flavor. I sometimes sprinkle a bit of fresh grated parm cheese over the top for the main dish.

VEGAN IRISH STEW



Vegan Irish Stew image

Make and share this Vegan Irish Stew recipe from Food.com.

Provided by Jacquiesa

Categories     One Dish Meal

Time 8h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 13

1 small onion, chopped
3 garlic cloves, chopped
2 cups carrots, chopped
5 cups potatoes, cubed
1 cup celery, chopped
2 tablespoons olive oil
1 tablespoon thyme
1 tablespoon bay leaf
1 Guinness stout
1 cup tomato sauce
1 cup dried lentils
2 cups water
1 cup peas

Steps:

  • Place everything in crock pot and cook on low for 6 hours. After 6 hours, add peas and cook for 2 more hours. If stew thickens too much, add some additional water.

VEGAN MEXICAN STEW



Vegan Mexican Stew image

This vegan stew is absolutely excellent. A spicy hearty dish that is sure to make everyone smile. Top with chopped cilantro, if desired.

Provided by cameronmeyer

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h30m

Yield 8

Number Of Ingredients 14

5 medium potatoes, peeled and cubed
2 carrots, chopped
1 stalk celery, chopped
4 ½ cups water
4 cubes vegetable bouillon
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 ½ tablespoons seasoned salt
1 (29 ounce) can hominy, drained
1 (28 ounce) can diced tomatoes with green chile peppers
salt and pepper to taste

Steps:

  • Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside.
  • Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside.
  • Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 46.3 g, Fat 3.2 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 1165.7 mg, Sugar 4.3 g

MOQUECA DE PALMITO (VEGAN BRAZILIAN STEW WITH HEARTS OF PALM)



Moqueca de Palmito (Vegan Brazilian Stew with Hearts of Palm) image

Moqueca is a traditional Brazilian stew with coconut milk and palm oil. This vegetarian and vegan version is made with hearts of palm and bell peppers. Serve with rice.

Provided by Alessandra

Categories     Soups, Stews and Chili Recipes     Stews

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon palm oil, divided
½ tablespoon olive oil
½ large onion, sliced
½ red bell pepper, sliced into rings
½ green bell pepper, sliced into rings
1 (15 ounce) can hearts of palm, drained and sliced
1 large tomato, chopped
1 (14 ounce) can coconut milk
salt
2 tablespoons chopped parsley, or to taste

Steps:

  • Heat 1 teaspoon palm oil and olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add red and green bell peppers and cook for 3 minutes. Stir in hearts of palm and tomato and drizzle with remaining palm oil.
  • Pour coconut milk into the pot and season stew with salt. Mix gently, stir in parsley, and simmer until all the vegetables are soft, about 10 minutes.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 12.9 g, Fat 26.8 g, Fiber 5.1 g, Protein 5.6 g, SaturatedFat 20.6 g, Sodium 510.3 mg, Sugar 3 g

BEAN AND VEGETABLE STEW (VEGAN)



Bean and Vegetable Stew (Vegan) image

I used to be a vegetarian in college and couldn't find enough recipes to satisfy my needs. I put this together and it was a wonderful addition to the college fare in the cafeteria!

Provided by TishT

Categories     Stew

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb beans, assorted,dry
2 cups vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apples or 1/3 cup pineapple juice
vegetable stock or water
1/2 cup celery, diced
1/2 cup parsnip, diced
1/2 cup carrot, diced
1/2 cup mushroom, diced
1 onion, diced
1 teaspoon basil, dried
1 teaspoon parsley, dried
1 bay leaf
3 cloves garlic, minced
1 teaspoon black pepper, ground
1 cup rice or 1 cup pasta, cooked

Steps:

  • Sort and rinse beans, then soak overnight in water.
  • Drain beans and place in crockpot.
  • Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
  • Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
  • The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
  • Cook at high for 2 hours.
  • Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
  • When tender, add rice or pasta and cook for one additional hour.
  • Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

VEGAN STEW



Vegan Stew image

Comfort food vegan style.

Provided by KRISTAB

Categories     Soups, Stews and Chili Recipes     Stews

Time 45m

Yield 4

Number Of Ingredients 10

1 onion, chopped
3 carrots, chopped
3 potatoes, chopped
1 parsnip, chopped
1 turnip, chopped
¼ cup uncooked white rice
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon salt
2 ½ cups water

Steps:

  • In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 53 g, Fat 0.6 g, Fiber 6.9 g, Protein 5.2 g, SaturatedFat 0.1 g, Sodium 1298.2 mg, Sugar 6.7 g

VEGAN NIGERIAN OKRA STEW WITH CASSAVA FUFU RECIPE - (3.8/5)



Vegan Nigerian Okra Stew with Cassava Fufu Recipe - (3.8/5) image

Provided by gnikylime

Number Of Ingredients 12

Okra stew:
500 g. okra
50 g. dried shitake mushrooms
30 g. dried chanterelle/pfefferling
250 g. frozen spinach
1/2 onion
13 g. dried seaweed
2 T. (Esslöffel) vegan bouillon
Olive oil
Salt and pepper to taste
Cassava fufu:
1.6 kg cassava/yuca

Steps:

  • Okra stew: 1. Defrost the spinach. 2. Place the dried mushrooms in a bowl and fill with enough boiling water so they are covered. Weigh them down. Soak about 30 minutes, until they are plump. Lift (with for example, a slotted spoon) the mushrooms out of the liquid. Place the mushrooms in a bowl of cool water and slosh around. Lift the mushrooms out, and rinse the bowl. Fill with cool water again and place the mushrooms in. If there is grit in the bowl the second time, repeat. Let the mushrooms cool. Remove and discard any tough stems. Coarsely chop the mushrooms. Strain the (original) soaking liquid through a coffee filter or paper towel set in a sieve. Set aside the mushroom liquid for use. 3. Add the mushrooms and some of the strained broth to a large pot and saute a little bit. Add a little broth whenever necessary. After cooking for 10 - 15 minutes, add the spinach. 4. Finely dice the onion and the okra. Heat the oil in a skillet. Stir fry the onion and okra for about 5 minutes. 5. Add the okra to the stew. Also add salt and pepper to taste. And any broth if needed. 6. Cover and simmer for at least 30 minutes. 7. Cut the seaweed into strips. Add to the pot and cook for 5 minutes. Cassava fufu: 1. Watch http://www.youtube.com/watch?v=_OcV_0C8G-g&list=PLDA8883787B19FEB1#t=252 2. Slice of ends of the yuca, reserve for another recipe. 3. Slice the yuca into 3/4 in. (2 cm.) thick disks. Peel. Dice into 3/4 in. (2 cm.) cubes. 4. Place cubes into a large pot with water and a touch of salt and boil until a knife can be easily inserted into a couple of cubes. Reserve the cooking water. 5. Place the cubes into a large mortar and pestle. Grind until all lumps are done. 6. Add some water and mix well. Repeat this until a fingerprint remains in the mixture. 7. Take a serving size of the mixture and put in on the serving plate. Wet your hand. Fold and knead until a very thick consistency.

MUSHROOM AND SWEET POTATO STEW (VEGAN) RECIPE - (4.3/5)



Mushroom and Sweet Potato Stew (Vegan) Recipe - (4.3/5) image

Provided by mjensen

Number Of Ingredients 16

1 large sweet yellow onion, quartered and thickly sliced
4 large cloves garlic, minced
3 medium carrots, sliced
12 oz. portobello mushrooms, sliced
1 cup dry red wine
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. sweet paprika
1/2 tsp. ground fennel
fresh black pepper
3 cups low-sodium vegetable broth
1 1/2 pounds white sweet potato, cubed
1/2 cup water
1/4 cup 100% whole grain spelt flour
2 tbsp. low-sodium tomato paste
fresh parsley, chopped (optional garnish)

Steps:

  • 1. Add a splash of low-sodium vegetable broth to a saucepan and saute onion and garlic until tender, a few minutes. Add carrots and mushrooms and saute a few more minutes until mushrooms are beginning to lose their moisture. 2. Add wine, rosemary, thyme, paprika, fennel, pepper and vegetable broth. Bring to a boil, then add in sweet potato. Bring to a boil, then cover and cook on medium-low heat until the sweet potatoes are fork tender, about 15 min. 3. Using a fork, mix together water and flour until no lumps remain. Slowly pour the flour mixture into the stew, stirring continually. Add in tomato paste and stir. Cook a few more minutes until tomato paste is fully dissolved and the stew thickens and is smooth. Serve topped with fresh parsley, if desired.

MENESTRA (SPANISH STYLE VEGGIE STEW) (VEGAN TOO..!)



Menestra (Spanish Style Veggie Stew) (Vegan Too..!) image

Another gem from the Moosewood Cooks at Home book. You can add or sub any veggies you like to this (green beans work really well). It can turn into a bit of a fridge clearer at my house! And I sometimes add a bit of chunked tofu too. It's one of those recipes where you don't need to have everything prepped and ready to go, you can wash/peel/chop as you go down the list. Although you would think spanish paprika would be recommended for this, the book actually suggests sweet hungarian as the best choice.

Provided by magpie diner

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 onions, halved and then thinly sliced
3 garlic cloves, minced
3 tablespoons olive oil
2 carrots, peeled, cut into half circles
1 large potato, diced (peel or not, your choice)
1 tablespoon sweet paprika
2 bay leaves
1 pinch cayenne
2 cups hot water
1/2 cup dry sherry
1/2 teaspoon salt
1/2 lb mushroom (halved or quartered)
1 red bell pepper, cut into 1-inch pieces
5 artichoke hearts (roughly a 14 oz can, cut into halves...save the liquid)
1 cup green peas (fresh or frozen)
sea salt
fresh ground black pepper
black olives, sliced (optional as garnish)
fresh parsley, finely chopped (optional as garnish)

Steps:

  • In a large pot, saute the onion and garlic in the olive oil over medium heat until translucent.
  • Add the carrots, followed by the potato, the paprika, bay leaves and cayenne. Saute for a few minutes watching it doesn't stick or start to burn.
  • All together you want 2 cups of liquid - use up the liquid from the tinned artichokes then top up with water to get 2 cups. Pour in the water, sherry and 1/2 tsp of salt. Cover and bring to a gentle boil, then reduce to a simmer for about 5 minutes.
  • After a few minutes add in the mushrooms and bell pepper and let those simmer with everything for a few more minutes.
  • Once the veggies are just tender, stir in the artichokes and peas. Simmer about 5 more minutes and adjust salt to your taste, turn the pepper grinder over the pot a few times and it's done. I like to let this simmer on a little longer so that the flavours really blend together. Serve topped with olives and parsley if you choose, and maybe some crusty bread on the side.

SKINNY BITCHES VEGAN RED WINE "BEEF" STEW



Skinny Bitches Vegan Red Wine

To die for! If you've considered buying the Skinny Bitch books, don't be off put by the title or their salty language! They promote a vegan lifestyle, and however you feel about that, their recipes are TERRIFIC! I made this on a cool evening, and my man and I were amazed at how delicious it is. As always, cook only with a wine you'd drink!

Provided by Dixie in Orlando

Categories     Stew

Time 1h6m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup whole wheat pastry flour
1 tablespoon fresh rosemary, minced
1 teaspoon fine sea salt
1/2 teaspoon pepper
12 ounces vegan beef, strips or chunks, thawed
1 tablespoon vegetable oil
4 garlic cloves, minced
4 1/2 cups low sodium vegetable broth or 4 1/2 cups broth
1 1/2 cups dry red wine
3 carrots, cut into 1-inch chunks
1 lb red potatoes, cut into 1-inch chunks
1/2 lb mushroom, cut in half (brown or cremini)
1 cup peas, frozen

Steps:

  • In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the "beef" and toss to coat.
  • Heat the oil in a 4- to 6-quart stockpot over medium heat. Add the "beef" mixture and cook, stirring constantly, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
  • Stir in stock, wine, and carrots. Increase heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.

Tips:

  • Use a variety of vegetables. This will give your stew a more complex flavor and texture. Some good options include carrots, celery, potatoes, onions, and tomatoes.
  • Don't be afraid to experiment with different spices. Cumin, paprika, chili powder, and garlic powder are all good options. You can also add fresh herbs, such as thyme, rosemary, or oregano.
  • Cook the stew on low heat for a long time. This will allow the flavors to develop and the vegetables to become tender.
  • Serve the stew with a side of bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Vegan stew is a delicious and hearty meal that is perfect for a cold night. It is also a great way to use up leftover vegetables. With a little planning and effort, you can easily make a vegan stew that your whole family will love.

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