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
VEGAN STOUT STEW
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
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
HEARTY VEGETABLE STEW
A Hearty Vegetable Stew chock full of healthy starches, veggies, mushrooms, and a rich savory broth. Paired with a thick slice of homemade bread - perfect.
Provided by Brand New Vegan
Categories Soup/Stew
Number Of Ingredients 23
Steps:
- Mince the carrot, celery stalk, and small onion for the roux very fine.
- Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
- Add the large chopped onion and continue cooking until softened.
- It's ok if the liquid gets a little low - the brown bits add to the flavor.
- Add the mushrooms and cook on medium high until they lose their liquid.
- Season with the rosemary and italian seasoning.
- Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
- After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
- Add all your chopped veggies and turn the heat up to boil.
- Add the rest of the seasonings - but not the cornstarch.
- Once it's boiling, turn down the heat to low and add the peas.
- Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
- Simmer to desired consistency.
VEGAN IRISH STEW
This savory hearty vegan Irish stew is full of homemade seitan, potatoes, and carrots with a rich Guinness broth. It's easy to make and delicious served with a side of soda bread
Provided by Eva Agha
Categories Entrees
Time 1h25m
Number Of Ingredients 20
Steps:
- Mix together the dry ingredients for the seitan, then mix in the wet. Knead until well combined, then cover and let rest for 15 minutes. Shape into a disc and cut into ~ 3/4-inch chunks. Toss the pieces in 1 tablespoon of oil and a sprinkling of salt and pepper.
- Heat a large cast iron or nonstick skillet over medium and add the seitan chunks when hot (no need to add any extra oil). Fry for about 5 minutes, or until the chunks are lightly browned. Remove from pan and set aside.
- Add another teaspoon of oil to the pan if needed, then add the onions and a pinch of salt. Cook the onions until lightly caramelized, about 10-15 minutes.
- Add the garlic and bay leaves, and let cook for about 60 seconds. Add the flour and stir to coat, then add the browned seitan, carrots, potatoes, broth, guiness, tomato paste, thyme, and worcestershire sauce. Bring to a low boil, then turn the heat down and let simmer, covered, for 45-60 minutes until the vegetables are tender and seitan is cooked. Stir occasionally.
- Remove the bay leaves and thyme sprigs, add salt and pepper to taste and serve!
Nutrition Facts : Calories 383 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, ServingSize 1, Sodium 893 grams sodium, Sugar 6 grams sugar
HEARTY VEGETABLE STEW
A classic vegetable stew with my own little spin on it! Hearty and rich, full of umami flavor, you'll love this stew in winter or any time of year!
Provided by Yup, it's Vegan
Categories Main Course Soup stew
Time 1h
Number Of Ingredients 20
Steps:
- Add the olive oil to a large pot over medium heat. Once the oil is hot, add the onion, celery, and carrot. Cook, stirring occasionally, for about 7-9 minutes or until the onion is softened. Add the garlic, black pepper, and fresh herbs, and cook for another 2 minutes.
- Add the flour slowly while stirring the vegetables to coat them with it. Once all of the flour is added, cook for about 1 minute while constantly stirring. Very slowly add the white wine and vegetable broth, about 1/4 cup at a time, stirring continuously so that the liquid and flour are incorporated with no lumps.
- Stir in the potato, sweet potato, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring to a gentle boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until vegetables are tender and stew is thickened, 20-30 minutes.
- Stir in the frozen peas and red wine vinegar, and cook for another 5 minutes or until peas are warm. Season to taste with salt and pepper, and additional vinegar if desired. Serve hot.
Nutrition Facts : ServingSize 1 sixth recipe, Calories 286 kcal, Carbohydrate 48 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 6 g
VEGGIE GUINNESS STEW (VEGAN)
A take on beef & Guinness stew, adapted from a version found on about.com. If you're a huge fan of stout, use two full bottles/cans and don't bother with the broth. This was originally meant to use seitan, but as I stay away from wheat, I've used tofu instead. You can use either in exactly the same way, maybe even tempeh. I prefer to leave out the potatoes and serve over mash instead, but others might prefer as is with some crusty bread on the side. I'm sure any dark beer would make a good sub for Guinness if you have to. As a point of interest, Guinness brewed by Moosehead in St. John NB is vegan, labelled Guinness N.A. According to Barnivore.com, Guinness brewed elsewhere uses isinglass as a fining agent (which is a by- product of the fishing industry), so technically not vegan.
Provided by magpie diner
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Warm the olive oil in a large pan, add in the tofu and soy sauce and saute until slightly browned, about 5 minutes.
- Reduce the heat, add in the steak sauce and stir until the tofu is lightly coated. Remove the tofu from the pan with a slotted spoon and set aside.
- You should have some oil still in the pot, add in the tbsp of margarine (or a little extra oil), along with the onions, celery, carrots, potatoes and garlic and cook over medium heat for about 5-7 minutes, until the onions have softened and browned a little.
- Sprinkle the flour into the pot and stir well to distribute, allow it to cook for about a minute then reduce the heat and slowly add in the Guinness, followed by the broth.
- Add the thyme, sugar, salt and pepper and stir well.
- Add the tofu back in and leave everything to simmer until the Guinness reduces and stew thickens, about 40 minutes. Adjust seasoning if desired and enjoy!
Nutrition Facts : Calories 702.3, Fat 12.2, SaturatedFat 2.1, Sodium 631.4, Carbohydrate 67.7, Fiber 5.1, Sugar 4.9, Protein 13.8
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