Two Soul Soothing Stews

By Sara Andrews

Questions?  Comments? Have you created a plant powered recipe that you’d like to share with other Veg eNews readers?  Email me at sara@allanimals.org

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

CurriedStewThis 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.

Ingredients

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

Directions

  1. 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.
  2. Add the squash, mushrooms, and pepper to the pot.  Stir to coat the Stew2veggies in oil and cook for 5-10 minutes until slightly softened – stir periodically to prevent burning/sticking.
  3. 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.
  4. 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.

Notes:

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

Ingredients

  • 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

Directions

  1. Saute the seitan in a little bit of olive oil first for added flavor and texture.
  2. Place all the ingredients in a crock pot or slow cooker. Cook on low for 6 to 8 hours.
  3. Enjoy!

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.

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