| Title | : | My favorite winter Vegan stew | Emirafoods |
| Duration | : | 04:43 |
| Viewed | : | 6,711 |
| Published | : | 12-11-2019 |
| Source | : | Youtube |
This is one of my all-time favourite vegan stew recipes. Super easy, low cost, packs plenty of protein and you can swap and change the vegetables depending on whats in your fridge.
Let me know your thoughts and if you tried this recipe. What other recipes should I cook next? Let me know in the comments.
INGREDIENTS: Server 2-4 people
# Basmati rice - 2 cups
# Carrots - 2 large
# Spinach - 1 handful
# Broccoli - 1 handful roughly chopped
# Cauliflower - 1 handful roughly chopped
# Lentils - 400g dry or canned
# Chickpeas - 400g dry or canned
# Vegetable Stock - 1 Tbsp (I used Swiss Vegetable Bouillon)
# Spices - 1 Tsp (I used mixed Turkish spice but you can use Curry powder or what every is to your taste)
# Cayenne Pepper - 1/2 Tsp
# Garlic Powder - 1/2 Tsb
# Salt and Pepper - Adjust to taste
# Vegan Mayo - 2 Tbsp (Tomato paste, Coconut cream or Oatly Cream Fraiche)
# Water - 1 1/2 cup
METHOD:
First rinse and clean rice, chickpeas and lentils then start boiling the rice in a medium pot.
In a frying pan on a medium heat, sauté or lightly fry Carrots, Broccoli and Cauliflower for 5 minutes and then add your water, cayenne pepper, sea salt, vegetable stock, curry powder. I used Turkish spices which I had at the time. Allow it cook for 15 minutes stirring occasionally.
While your vegetables are cooking. Boil lentils in a medium pot and add the same spices to flavour them.
After 15 minutes, add either tomato paste, vegan mayo, coconut cream or Oatly Cream Fraiche to your vegetables to thicken up your stew.
Let it all boil simultaneously and keep an eye out on the rice, taste to see if done, rinse and let sit.
Once your lentils are soft enough add them to your vegetable along with a handful of spinach. Cook for 5 minutes and stirring occasionally.
Taste to see what’s lacking and once done, serve!
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