Green Vegan Stew Recipes

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VEGAN GREEN CHILE STEW



Vegan Green Chile Stew image

One thing I miss about living in New Mexico is Green Chile Stew. It's easy enough to adapt and let me tell you, this Vegan Green Chile Stew is just as amazing as the original.

Provided by Brand New Vegan

Categories     Soup

Time 45m

Number Of Ingredients 15

1 onion
2 carrots
3 ribs celery
1 tablespoon minced garlic
1 teaspoon mexican oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp ground black pepper
16oz (1lb) baby portobello mushrooms
2 large tomatoes
32 oz (1qt) low sodium vegetable broth
4 russet potatoes
1/2 cup diced hatch green chile (or more to taste)
1/4 cup chopped cilantro

Steps:

  • Dice onion, celery, and carrots and add to a 6 qt Dutch Oven
  • Saute the veggies in a little veg broth until softened
  • Add the garlic and spices and mix well
  • Add the mushrooms and let them cook down a little
  • Dice the tomatoes and add them, and the green chiles to the stew
  • Stir well and cook for 1 minute
  • Dice the potatoes and add them, and the broth. Mix well.
  • Bring the pot to a simmer, lower the heat, and cover
  • Simmer until the potatoes are soft, about 30-45 minutes.
  • Adjust any seasoning and add cilantro if desired.
  • Enjoy one of my most favorite comfort foods from New Mexico!

GREEN VEGAN STEW



Green Vegan Stew image

This is the kind of soup to make when you find yourself with too many greens and need a vitamin-packed alternative to yet another salad. We ate the stew plain with crusty bread as well as served over rice, and enjoyed it both ways.

Provided by emilygrace

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h38m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, diced
8 cups vegetable broth
1 cup lentils
2 cups chopped Russian kale, or more to taste
2 cups chopped Swiss chard, or more to taste
2 cups chopped mustard greens, or more to taste
½ cup nutritional yeast
1 tablespoon garlic powder
2 teaspoons thyme
1 teaspoon ground black pepper
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
  • Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.
  • Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 20.6 g, Fat 8.5 g, Fiber 7.9 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1010.7 mg, Sugar 7.4 g

VEGAN GREEN STEW (DETOXIFYING)



VEGAN GREEN STEW (DETOXIFYING) image

A hearty, warming, filling, detoxifying vegan green stew recipe that is packed with pure green goodness. You often see green smoothies or...

Provided by Gali & Matt

Categories     Cancer-Fighting Main Courses

Time 30m

Yield 4

Number Of Ingredients 13

1 potato (240g) peeled and cubed
1 fennel (240g) roughly chopped
80g of kale or cavolo nero
100g of sugar snaps
80g of cooked artichoke hearts (from a can or deli jar)
1 blood orange, peeled and chopped into half segments
For the sauce:
150g of fresh spinach leaves
2 garlic cloves, chopped
2 cups or 500ml of vegetable stock
2 shallots, peeled and diced
½ a teaspoon of turmeric
1 tablespoon of dried mixed herbs

Steps:

  • Instructions Add half a tablespoon of olive oil to a pan or shallow casserole dish and on medium heat add the garlic and shallots. Fry for 1 minute then add the turmeric, herbs and spinach. Wilt in the pan for up to 2 minutes then add the stock. Simmer and stir then pour into a blender to process to a smooth liquid, set aside. Optional *(Bring a pan of water to the boil and blanch the cubed potato for 1-2 minutes. Drain and then let the potatoes steam for a minute or so). Add another tablespoon of olive oil to the pan and add the cubed *(blanched) potatoes. Fry in the oil for 9 minutes turning occasionally to stop them sticking and burning. Add the fennel and fry for a further 6-8 minutes so that the fennel browns. Pour in the green sauce, stir and bring to a simmer. Add the sugar snaps, artichoke hearts and chopped orange segments and simmer for up to 4 minutes or until the sugar snaps are cooked but still al-dente. Garnish with fresh herbs and seeds and serve.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

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