Green Vegan Stew Recipes

VEGAN GREEN CHILE STEW

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!

HEARTY VEGAN STEW (ONE-POT RECIPE)

Steps:

• Heat the oil in a large pan on medium heat. Add the sliced red onions and soften for 2-3 minutes.
• Next, add the carrots and celery and soften for 5-6 minutes, stirring occasionally. Add a good amount of salt and pepper at this point.
• Once the veg mix has softened, add the mushrooms and garlic and cook for a further 5 minutes. Stir occasionally, turning up the heat if necessary.
• Throw in the potato cubes and fry these off for 2-3 minutes.
• If you're including the red wine, pour this in and allow it to cook off for a minute or so.
• Stir in the vegan stock, Henderson's Relish, Marmite, bay leaves, rosemary, and thyme. It might look like a lot of liquid right now, but it'll cook off and you're going to thicken it later on. Reduce the heat and simmer for 15-20 minutes.
• After 15-20 minutes, add the wholegrain mustard, drained green lentils, and curly kale. Stir well and cook for another 6-8 minutes.
• In a jug or bowl, mix the cornflour with equal parts of cold water. Make sure that this is mixed well as it will prevent the cornflour from going lumpy in the pan. Add the mix to the stew and stir thoroughly. Cook for a few minutes to thicken, turning up the heat if necessary.
• Remove the herbs, adjust the seasoning to taste, and serve.

GREEN VEGAN STEW

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.

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.

HEARTY VEGETABLE STEW

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.

VEGAN HUNGARIAN PAPRIKA POTATO STEW

Steps:

• Dice onion and bell pepper, mince garlic and chili, and cut potatoes into smaller pieces. Add onion, bell pepper, garlic and chili to a pot, then sauté over medium heat for about 10 minutes, stirring frequently. Add 1-2 tablespoons of water so they don't burn.
• Add potatoes, tomatoes, paprika, hot sauce and enough water or vegetable broth to cover. Bring to a boil, then reduce heat and cook over medium heat until potatoes are fully cooked and almost creamy, about 30 minutes. Add more water/broth if needed.
• Season with salt and pepper, and serve immediately with soy yogurt and pickles. Enjoy!

VEGAN GREEN STEW (DETOXIFYING)

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.