Easy Comforting Vegan Stew • The Healthy Foodie


This Comforting Vegan Stew is super easy to make and only uses super simple ingredients that you probably keep in your fridge and pantry all the time…

This Comforting Vegan Stew is super easy to make and only uses super simple ingredients that you probably keep in your fridge and pantry all the time...

I’m back from Costa Rica, people… or well, at least my body is! I definitely left my heart somewhere over there, buried at the foot of some majestic palm tree, right next to a fallen coconut. But as much as I’d have wanted to stay there forever, I had to come back, and even earlier than initially planned.

Truth is, I have been back for almost 2 weeks now, confined at home as is required by law, but it’s been such a strange return that I’ve been in a mixed state of shock and confusion ever since I got home. I don’t quite know what to do with myself. Or what to feed myself, for that matter.

All I can say is that comfort food ranks really high on my list of coveted sustenance. But when circumstances make it kinda hard to even stock the fridge and pantry, one has to keep things simple!

Well, good thing is it doesn’t come much simpler than this uncomplicated Comforting Vegan Stew. It calls for very basic ingredients that we all have at home, at practically any given time.

And it comes together pretty quickly, too! Not that lack of time really is an issue, these days… but hey. Quick is never a bad thing!

Leaves more time for meditating…

Brown the onions, celery and mushrooms in a large stockpot with fitting lid

Start by heating some avocado oil (or other cooking oil of your choice) in a large stockpot with fitting lid set over medium-high heat. Once hot, add the onion, celery, garlic, mushrooms, salt and pepper and cook until golden and fragrant, about 5 minutes.

Add the sliced carrots and diced potatoes, then stir to coat…

Next, add the diced tomatoes, vegetable broth, red wine (if using), tomato paste, tamari sauce, Dijon mustard, maple syrup, dried herbs and bay leaves; stir well and bring to a slow simmer.

The addition of red wine really contributes to the “comfort factor” of this stew , but feel free to use more vegetable broth, if you’d rather not do the booze. If you do decide to go with the wine, be sure to use a good drinking dry red wine. A sweet, fruity wine wouldn’t really work with the flavor profile of this dish.

Cover the pot and continue to simmer for about 20 minutes…

…or until the carrots and potatoes are tender and the liquid has turned into a beautiful thick sauce.

At this point, you want to kill the heat and add the spinach leaves and kidney beans.

This Comforting Vegan Stew is super easy to make and only uses super simple ingredients that you probably keep in your fridge and pantry all the time...

Stir delicately, until the spinach is completely wilted and the beans are heated through.

This Comforting Vegan Stew is super easy to make and only uses super simple ingredients that you probably keep in your fridge and pantry all the time...

Serve without delay, sprinkled with a little bit of chili pepper flakes, if you are so inclined! You know I always love me a little bit of heat!

And if you want to kick that comforting level up a notch, serve with a nice slice of warm, crusty homemade bread!

This Comforting Vegan Stew is super easy to make and only uses super simple ingredients that you probably keep in your fridge and pantry all the time...

Comforting Vegan Stew

This Comforting Vegan Stew is super easy to make and only uses super simple ingredients that you probably keep in your fridge and pantry all the time…

Servings: 4

  • Start by heating the avocado oil (or other cooking oil of your choice) in a large stockpot with fitting lid set over medium-high heat. Once hot, add the onion, celery, garlic, mushrooms, salt and pepper and cook until golden and fragrant, about 5 minutes.

  • Add the carrots and potatoes, stir to coat and then add the diced tomatoes, vegetable broth, red wine (if using), tomato paste, tamari sauce, Dijon mustard, maple syrup, dried herbs and bay leaves; stir well and bring to a slow simmer, then cover and continue to simmer for about 20 minutes, until the carrots and potatoes are tender and the liquid has turned into a beautiful thick sauce.

  • Kill the heat, add the spinach and kidney beans and stir delicately, until the spinach is completely wilted and the beans are heated through.

  • Serve without delay.

*if using, be sure to use a good drinking dry red wine. A sweet, fruity wine wouldn’t really work with the flavor profile of this dish.

Calories: 455kcal, Carbohydrates: 71g, Protein: 18g, Fat: 9g, Saturated Fat: 1g, Sodium: 1296mg, Potassium: 2022mg, Fiber: 17g, Sugar: 16g, Vitamin A: 10258IU, Vitamin C: 57mg, Calcium: 181mg, Iron: 8mg

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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