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In the Name of God بسم الله

Vegetarian Stew

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A warming winter recipe. You can make this recipe from all different kinds of root vegetables, whatever you have in stock or need to use up. You can make variations by changing the coriander and cumin for mixed herbs and then stirring in a large spoonful of pesto at the end. You can also use different types of beans, it's good to choose ones with contrasting textures.

ngredients

  • 1 onion, peeled, halved and thinly sliced
  • 2 cloves garlic, peeled, finely chopped
  • 45ml (3 tablespoons) olive oil
  • 250g (10oz) mushrooms, sliced
  • 2 leeks, washed, trimmed and cut into 2 cm lengths
  • 2 carrots, sliced
  • 1 large parsnip, peeled and cubed into 1.5cm cubes
  • 2 sticks celery, washed, thinly sliced
  • 1 large potato, peeled and cubed into 1.5cm cubes
  • 1 small butternut squash, peeled, seeded and cubed
  • 1 large or 2 small turnips, peeled and cubed into 1.5cm cubes
  • 1 420g (15oz) tin adzuki beans
  • 1 420g (15oz) tin baked beans
  • 3 good quality vegetable stock cubes
  • 2 x 5ml spoon (teaspoon) dried cumin
  • 2 x 5ml spoon (teaspoon) dried coriander
  • dash of worcestershire sauce
  • small bag of rocket or spinach
  • salt and pepper to season

Healthier version

For a vegetarian version just leave out the Worcestershire sauce. Stock cubes contain salt so only add salt for seasoning if it is really needed.

Equipment

  • Weighing Scales
  • Teaspoon
  • Tablespoon
  • Sharp Knife
  • Chopping Board
  • Very Large Pan
  • Wooden Spoon
  • Measuring Jug

Making and cooking it

  1. Pour olive oil into a very large pan, put on a gentle heat
  2. Add the onions and fry gently until soft, then add the garlic and fry for a further minute
  3. Sprinkle over the cumin and coriander and stir well, fry for another minute
  4. Stir in the mushrooms, leeks, carrots, parsnip, celery, potatoes, butternut squash and turnips to coat them with the onion mixture
  5. Pour some boiling water over the stock cubes and stir until dissolved. Pour this mixture in to the pan, top up with enough boiling water to just cover the vegetables
  6. Add the aduzki beans and a dash of worcestershire sauce
  7. Season with salt and a generous amount of freshly ground pepper
  8. Leave to cook on a low heat for approx 40 minutes or until all the vegetables are cooked - you can test this by carefully removing a piece of potato and eating it to see if it is soft
  9. Stir in the tin of baked beans and the rocket or spinach and leave on the heat for a further 2 minutes
  10. Serve in bowls with crusty wholemeal bread

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dash of worcestershire sauce

For a vegetarian version just leave out the Worcestershire sauce.

(bismillah)

(salam)

Something in Worcestershire sauce is not vegetarian? :donno:

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  • Veteran Member

Its not salty like soy sauce, more vinegary and tangy.

Im gonna need my biggest pot for this recipe O.O but i love all those veggies. I really like celery in a stew also yumyumyum!

Btw worstershire sauce is really nice on cheese on toast :P

Edited by ~Ruqaya's Amal~
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  • 1 month later...
  • Advanced Member

Here's one my family likes:

Green Soup

1 onion, chopped

2 stalks celery, chopped

2 tablespoons olive oil

6 cups water or vegetable stock (I use a powder called Vegebase that I add to water to make a vegetable broth)

3/4 cup green split peas

1 bay leaf

6 cups chopped zucchini

1/4 teaspoon basil

1/8 teaspoon pepper

2 teaspoons salt

1 pound spinach, chopped

1/4 cup chopped parsley

Saute onion & celery in oil until they get soft. Add 4 cups of stock, split peas and bay leaf. Bring to a boil, then cover, and simmer over low heat for about 40 minutes. Add zucchini, the other 2 cups of stock, basil, salt, and pepper, and cook for about 10 minutes over higher heat since adding the ingredients would otherwise slow down the cooking. Then add the spinach and parsley and cook over medium heat and cook for a few minutes until they wilt and mix in nicely. Taste for seasoning and adjust, if necessary.

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  • 3 weeks later...
  • Veteran Member

Ratatouille vegetable stew is one my favorites and pretty easy to make, esp if you use a pressure cooker. Goes great with pasta, couscous, bread, and by itself. Best time to make it is in the summer.

- 2 medium zucchini, sliced in 1/2 inch thick half moon slices

- 1 small eggplant, peeled and cut into 1 inch cubes

- 1 green bell pepper, seeded and cut into strips

- 1 red bell pepper, seeded and cut into strips

- 1 medium potato, diced

- 1 medium white onion, chooped

- 2 cloves of garlic, minced

- 2 medium plum tomatoes, chopped

- 2 tablespoons of parsley, finely chopped

- 1-2 teaspoons herbes de provence (optional, you can skip it if you don't have it on hand. gives the stew a great aroma)

- 1/2 cup chicken or veggie stock

- pinch of crushed red peppers (optional. i like to add it for a little kick)

- salt to taste

- olive oil for frying

1) Heat olive oil and briefly sautee the eggplant, zucchini, peppers, and potatoes in small batches. Set aside

2) Add olive oil to a pressure cooker and saute onion slowly at a low temperature till softened.

3) Add garlic and saute till fragrant, about a minute

4) Return all of the vegetables to the pressure cooker with the remaining ingredients, close lid, bring to pressure and cook for 3-4 minutes.

RatatouilleCooking.JPG

Edited by Renaissance_Man
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  • Advanced Member
but whats in Worcestershire sauce,, iv never heard of it

Off the top of my head: vinegar, tamarind, cloves, onion, garlic, anchovies, salt, lime, lemon

Oh, and regarding the question about the stew, I recommend putting in either lamb or beef. Both animals, I can assure you, are totallly vegetarian.

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Off the top of my head: vinegar, tamarind, cloves, onion, garlic, anchovies, salt, lime, lemon

Oh, and regarding the question about the stew, I recommend putting in either lamb or beef. Both animals, I can assure you, are totallly vegetarian.

vinegar,, no way i hate the smell of it,,

and no im not vegetarian,, i actually prefer chicken over meat,, but overall i prefer having a vegetarian meal,, haha

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