Getting ready for winter: 5 vegan Stew Recipes

Winter is here, and even for cold weather lovers, hot, steamy food is the go-to option. These are some of the best, most creative vegan stew recipes for you to enjoy according to onegreenplanet.org.

Morrocan Vegetable Stew

  • 1 tablespoon vegetable oil
  • 1 onion, large sliced thin
  • 3-4 garlic cloves sliced thin
  • 6-8 tomatoes pureed
  • 2 teaspoon coriander powder
  • 2 teaspoon cumin powder
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon red chili powder. Add less or more according to your preference
  • Salt and coarsely ground black pepper to taste
  • 1 Potato/ sweet potato, large cut into small chunks
  • 1/2 cup pumpkin cut into small chunks
  • 1/2 cup mushrooms quartered
  • 1 Red pepper cut into chunks
  • 1 Yellow pepper cut into chunks
  • 1/2 cup zucchini cut into chunks
  • 1 cup chickpeas, cooked
  • 2 teaspoons fresh breadcrumbs
  • Cilantro/ parsley for garn

The preparation is very intuitive: use a saucepan to add the onions, garlic, and spices and cook slow. Add your tomatoes and after 10 minutes, the potatoes, sweet potatoes, and pumpkin pour water and cook until soft. Finally, add the rest of the vegetables (add more water if needed) and cook for another 6 minutes.

Spicy Texas-style Stew

  • 2 tablespoons oil
  • 1 onion peeled and cut into small cubes
  • 2 cloves of garlic peeled and minced
  • 7 ounces passed tomatoes
  • 3.5 ounces tomato paste
  • 2 glasses of kidney beans à 8 ounces
  • 1 glass of corn (sieve the liquid)
  • 1 red pepper washed, gutted, and cut into small pieces
  • 5 medium-sized potatoes peeled and cut into small cubes
  • 34 ounces vegetable broth
  • 1 tablespoon salt
  • Chili powder or cayenne pepper, to taste
  • A few small chopped herbs for garnish (parsley or dandelion, use the one you prefer)

Preparation

Cook the onions and the garlic with olive oil in a large saucepan for 3 minutes. After, add the tomato and broth, potatoes, and boil. Cook until potatoes are firm. Put the beans and pepper, the spices, and simmer for 5 more minutes.

Korean Soybean Paste Stew

  • 4 cups of water
  • 2 pieces of kelp
  • 2 cups of potatoes, chopped into small square pieces
  • 1/2 onion, chopped
  • 7 tablespoons Doenjang
  • 2 tablespoons Gochugaru (Korean Red Pepper Powder)
  • 1 tablespoon garlic, mashed
  • 1/3 cup vegan kimchi
  • 4 small white mushrooms, chopped into quarters
  • 1/2 zucchini
  • 2 cups fresh firm tofu, chopped into small pieces
  • 2 spring onions, finely chopped
  • 2 chilies – optional

Preparation

Boil the potatoes with the kelpt, and take this last one out once the potatoes are half cooked. Add the onions and the Doenjang, Gochugaru, garlic, and kimichi and boil. Add the mushrooms and zucchini, and after 30 seconds add tofu, spring onions, and chilies. Cook until the tofu is soft.

Mexican Stew

  • 4-6 cups of water
  • 4 red potatoes, chopped
  • 1 can of pinto beans
  • 1 can of black beans
  • 1 small can of tomato paste
  • 1/2 16-ounce bag baby carrots, chopped
  • 1 large red bell pepper, chopped
  • 1 small onion, chopped (optional)
  • 2 cloves garlic, minced, or 1 teaspoon garlic powder
  • 1/2 bag fresh baby kale or 3 cups
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon oregano
  • Chipotle pepper to taste
  • Cayenne pepper to taste
  • 1/2 – 1 teaspoon Himalayan pink sea salt

Preparation

Add the vegetables to a dutch oven (cut into chunk pieces) and sauté with garlic. Add the remaining vegetables and simmer for 1-2 hours.

Spanish Chickpea and Sweet Potato Stew

  • 1 tablespoon olive oil
  • 1 red onion, sliced into crescents
  • 2 teaspoons minced garlic
  • 1 small sweet potato, peeled and cut into tiny cubes
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons harissa paste
  • 1 14-ounce can crushed tomatoes
  • 1 14-ounce can chickpeas, drained
  • 1/2 cup vegetable stock
  • 2 teaspoons sugar
  • 2 teaspoons maple syrup
  • 3-ounces of baby spinach
  • Salt and pepper, to taste
  • 1-ounce slivered almonds, toasted
  • Chopped parsley
  • Brown rice, to serve with

Preparation

Cook the onions with olive oil until translucid and add small pieces of sweet potato. Stir cover in olive oil. Add ground cumin and harissa paste and cook for 1-2 min. Pour a can of crushed tomatoes together with drained chickpeas and vegetable stock. Add sugar and maple syrup and stir for 25 minutes on low heat. When the sweet potato is soft, add spinach and serve with brown rice.

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