#vegetable stew

Okra Stew

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1 tbsp avocado or olive oil 1 onion, peeled and chopped

1 tsp garlic paste 1/4 tsp chili flakes

1 tbsp avocado or olive oil 2 red peppers, cored and chopped 500 g okra, chopped

2 cans (400 ml each) coconut milk 2 cups vegetable bouillon 2 plantains, peeled and chopped 2 tbsp tomato paste 1 tbsp cumin 1 tbsp achiote 1 tbsp oregano 1 tbsp lemongrass paste

1 block extra-firm tofu, diced 1 tbsp soy sauce 1 tbsp agave 1 tbsp cilantro paste 1 tsp sea salt 1/4 tsp black pepper

Heat 1 tbsp oil in large saucepan over low heat. Sauté onion for several minutes. Add garlic paste and chili flakes and sauté for another minute or two.

Add 1 tbsp oil, red peppers and okra. Sauté for 2-3 minutes.

Stir in the; coconut milk, vegetable bouillon, plantains, tomato paste, cumin, achiote, oregano, and lemongrass paste. Turn heat to high. When stew reaches a boil, reduce to low heat and simmer for about 10 minutes, stirring occasionally. Turn heat off.

Stir in the; tofu, soy sauce, agave, cilantro paste, sea salt, and black pepper. Allow to sit for another few minutes to allow the tofu to heat through. 

Lotus Root Stew

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1 tbsp coconut oil 1 onion, peeled and chopped

1 tsp garlic paste 1 tsp ginger paste

1 can (400 ml) coconut milk 1/4 cup miso paste 1 tbsp gochujang paste

4 cups water 1 pack (450 g) frozen lotus root, chopped 2 purple sweet potatoes, peeled and chopped 2 carrots, peeled and chopped 1/2 head of kale, chopped 1 tbsp mushroom powder

1 block extra-firm tofu, diced 1/4 cup goji berries

3-4 green onions, diced 1 tbsp soy sauce 1/4 tsp black pepper

Heat coconut oil in a large saucepan over low heat. Sauté onion for several minutes. Add garlic paste and ginger paste and sauté for another minute or two. Remove from heat. Transfer to blender. Add coconut milk, miso paste and gochujang. Blend until smooth. Return to saucepan.

Stir in the; water, lotus root, sweet potatoes, carrots, kale, and mushroom powder. Turn heat to high. When stew reaches a boil, reduce to low heat and simmer for about 10 minutes, stirring occasionally.

Stir in tofu and goji berries. Cook for about another 2 minutes. Turn heat off. 

Stir in green onions, soy sauce and black pepper.

Moroccan-inspired Vegetable Stew

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2 tbsp olive oil 1 white onion, peeled and chopped

1 tsp garlic paste 1 tsp ginger paste

1 can (750 ml) fire-roasted diced tomatoes 2 cups vegetable broth 1 can (400 ml) coconut milk 2 cups sweet potatoes, chopped 2 cups Chinese eggplant, chopped 1 green pepper, cored and chopped 1 cup red lentils ½ cup dried apricots 1 tsp cumin 1 tsp chili powder 1 tsp cinnamon 1 tsp paprika 1 tsp smoked paprika 1 tsp coriander 1 tsp fenugreek powder 1 tsp sumac 1/2 tsp turmeric 1/2 tsp allspice 1/4 tsp chili flakes 1 can (540 ml) chickpeas, drained and rinsed 1 tbsp date syrup (or maple syrup) 1 tbsp tamarind paste (or lemon juice) 1 tbsp cilantro paste 1 tsp salt 1/4 tsp black pepper

Heat olive oil in a large saucepan over low heat. Sauté onion for several minutes. Add garlic paste and ginger paste and sauté for another minute or two.

Stir in the; tomatoes, vegetable broth, coconut milk, sweet potato, eggplant, green pepper, red lentils, dried apricots, cumin, chili powder, cinnamon, paprika, smoked paprika, coriander, fenugreek powder, sumac, turmeric, allspice, and chili flakes. Stir heat to high. When stew reaches a boil, reduce to low heat and simmer, stirring occasionally, for about 15 minutes, or until veggies are fork tender.

Stir in the; chickpeas, date syrup, tamarind paste, cilantro paste, salt, and black pepper. Cook for another 5 minutes. Remove from heat.

Kerala Vegetable Stew

This authentic Kerala vegetable stew, or “Ishtu,” is a fragrant, coconut milk-based, typical South Indian dish. It’s a delicately spiced and simple Kerala recipe spiced with green chilis, ginger, black pepper, and curry leaves, which allow the natural flavors to shine.