Spicy Vegetarian Stew Recipes

HEARTY VEGETABLE STEW

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.

SPICY BEEF VEGETABLE STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

MOROCCAN VEGETARIAN STEW

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

VEGETARIAN INDIAN STEW

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
• Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
• Serve over rice, and top with remaining ingredients.

SPICY VEGETABLE STEW WITH COCONUT

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Add the ginger, garlic, chilli and thyme and cook, stirring, for 1 min. Add the spices, stir briefly over the heat, then pour in the tomatoes and bouillon, and stir in the peppers, sweet potato and plantains. Cover and leave to simmer for 30 mins.
• Meanwhile, boil the rice according to pack instructions. Stir the beans into the stew with the coriander and cook gently for 10 mins until the peppers are tender.
• Spoon half the rice and stew into two bowls, top each with 2 tbsp yogurt and scatter with coriander, to serve. Cool the remaining stew and rice, then cover and chill to eat on another night with the remaining yogurt. To serve again, gently reheat the stew in a pan with a splash of water until bubbling. The rice can be reheated in the microwave.

SPICY VEGETARIAN STEW

Steps:

• Heat olive oil in a stockpot over medium-high heat. Add carrots, jalapenos, onion, and garlic; cover and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add cumin, cayenne, chili powder, and paprika; cook and stir for 1 minute.
• Add vegetable broth, squash, and chickpeas; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Uncover and add spinach. Cook and stir until spinach is wilted, 5 to 7 minutes.