By Sara Andrews
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One of the joys of colder weather is getting to warm back up after spending some time appreciating some of Wisconsin’s fall beauty. These are warming, filling, and I find them to be on the comfort side of eating while also being full of nutrients, colors, and flavor.
Curried Coconut Milk Butternut Squash Stew
This first one is a recipe that is one of my own. I was attempting to recreate a soup I had at a restaurant and was very pleased with the results. This is also a great way to use the abundance of locally grown squash in Wisconsin. If you have never used a whole butternut squash before – chopping it up can be a bit challenging. There are a few ways to do it – learning is worth the pay off – as is learning to cut up a whole pineapple. Here’s a quick two minute video demonstration on one way to dice a butternut squash. Youtube is a great resource for helpful cooking demo videos – and sometimes it’s easier to watch someone do it than to read a description.
1 teaspoon olive oil
1 small onion, diced
2 cloves of garlic, minced (or more to taste)
2 cups butternut squash (or other orange squash) – cut into approximately 1/2 inch cubes
8 ounces of mushrooms, chopped (cremini or white – I have also used – portobellos)
1 red pepper, chopped
1 teaspoon cinnamon
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon nutmeg
2 1/2 cups vegetable broth (or 2 1/2 cups water and 1 vegetable broth cube)
1 19 oz. can chickpeas, drained and rinsed
1 14 oz. canned coconut milk
salt to taste
- In a large soup pot heat the olive oil on medium heat and saute the onions until they are translucent. Add the garlic and saute for 1 minute longer.
- Add the squash, mushrooms, and pepper to the pot. Stir to coat the veggies in oil and cook for 5-10 minutes until slightly softened – stir periodically to prevent burning/sticking.
- Add all the spices, a pinch of salt, the broth, and chickpeas to the pot. Cover the pot and simmer for 20 minutes, or until the squash is soft.
- Lower the heat and add the coconut milk. Cover again and simmer on low for about 10 minutes. Salt to taste.
Crock-Pot Seitan Stew
Recipe by Jolinda Hackett
*Even if you have a gluten intolerance – as long as you use gluten-free soy sauce or Braggs Liquid Amino acids – this recipe would still make a satisfying veggie stew if you left the seitan out entirely.
When people think about using crock-pots vegetarian dishes aren’t necessarily the first thing that comes to mind. However, they really are a fantastic tool for people who like to “fix it and forget it” or who have busy schedules – and I got my money’s worth out of mine long ago. I use mine frequently – especially in the fall and winter – for everything from Thanksgiving stuffing to applesauce. This seitan stew is in my regular rotation – and I like to bring it to family holiday gatherings.
If you aren’t familiar with seitan – as long as you aren’t a celiac or gluten intolerant – you are in for a treat. Seitan can be found at many groceries – usually in the produce area (use the Asian style for this recipe if available). I like to make it at home in batches and freeze or refrigerate for later use. Learn more here.
Looking for more crock-pot recipes? Highly recommended book: Fresh From The Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
- 1 pound seitan, chopped
- 1 onion, diced
- 5 cups vegetable broth
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 3 carrots, diced
- 3 potatoes, chopped
- 2 stalks celery, diced
- 1 tsp salt
- 3/4 tsp pepper
- 4 tbsp cornstarch mixed with 4 tbsp water until smooth
- Saute the seitan in a little bit of olive oil first for added flavor and texture.
- Place all the ingredients in a crock pot or slow cooker. Cook on low for 6 to 8 hours.
Looking for more great soup and stews recipes? There is a fantastic set of recipes on the Forks Over Knives website. Check them out here.