REI Camp Recipes: Vegetable Stew
Vegetable Stew
Full recipe at:
Beefless stew is a rich, savory, and delicious, this vegetable stew is a great vegan alternative to try out this fall. As the weather starts to cool down, making a big pot of stew can be a great way to warm yourself back up. It’s also a great way to use up an assortment of leftover ingredients that you might have floating around. A couple of extra potatoes? A stick of celery? Some carrots? You’ve almost got everything you need to make stew!
Best Veg Stew EVER - Vegetable Stew - Vegan Recipes - Easy Veg Stew
Best Veg Stew EVER - Vegetable Stew - Vegan Recipes - Easy Veg Stew
NOTE - you can play around with the amount of veg you use.
1 LARGE ONION
2 CUPS EGGPLANT
2 CUPS POTATO
1 CUP CARROTS
1 CUP BELL PEPPERS
1TBSP GARLIC
2 CUPS PUMPKIN
1 CUP ZUCCHINI
2TSP OREGANO
1TSP THYME
1TSP CHILLI FLAKES
OIL
SALT PEPPER
1 GLASS WATER
2 CAN TOMATOES
FRESH CILANTRO/CORIANDER
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Autumn Recipes - Cannellini Bean & Root Vegetable Stew
As part of the Autumn Recipes series here we present a super healthy Cannellini Bean & Root Vegetable Stew.
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
One Pot Veggie Stew - VEGAN Weight Loss + Meal Prep Recipe
Healthy vegan stew recipe for weight loss. Oil free, dairy free, vegan recipe that's perfect for meal prepping too. Recipe starts at 0:45. Full recipe below!
Vegan Stew Recipe
6 small - medium sized gold potatoes, chopped
1/2 large yellow onion, chopped
4 cloves of garlic, diced
2 large carrots, chopped
2-4 stalks celery, chopped
1 large turnip or rutabaga, chopped
10 mushrooms, chopped
2 tsp smoked paprika
2 tsp dried rosemary
1 tsp dried thyme
1/2 tsp cayenne pepper
black pepper to taste, I did about 10 grinds
1 carton of store bought veggie broth
2 tbsp low sodium soy sauce (use tamari if gluten-free)
1 tbsp tomato paste
6 cups water
1 cup lentils
1 cup green peas
Optional add ins:
1 cup diced vegan chorizo
1 cup kidney beans
1 cup meatless beef crumbles
1 cup frozen corn
kale or spinach
Optional toppings:
avocado
hummus
hot sauce
tahini
vegan parmesan cheese
Add ingredients, except peas, to a big soup pot. Bring to a boil, then cover and simmer for at least 25 minutes.
Then add peas and beans if using beans instead of lentils. Cover and simmer for 5-10 mot minutes.
Taste to see if needs some salt or pepper. If so, add salt and pepper to taste.I find it always needs a little salt.
Once the veggies are fork tender it's ready to serve but keeping it at a low simmer for about an hour gives it time to let the flavors develop :) I like to do this when I come home in the evening. By the time I'm ready for dinner, it's perfect and ready to serve.
I like to top it with avocado, hummus, hot sauce....all three actually lol Vegan parmesan is great on top too! Get creative and through in whatever you like!
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Pro Chef Turns Canned Black Beans Into 3 Meals For Under $9 | The Smart Cook | Epicurious
Chef Dan Giusti is back with another edition of The Smart Cook, this time demonstrating the potential waiting within your average can of black beans. Watch as Dan prepares a day's worth of meals, each elevating canned black beans from the mundane to something nutritious and surprisingly delicious. The best part? All 3 dishes come in for under $3 a serving.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at
Follow Dan on Instagram at @dan.giusti and @brigaid
Director/Producer: Mel Ibarra
Director of Photography: Kevin Dynia
Editors: Boris Khaykin, Manolo Moreno
Talent: Dan Giusti
Sr. Culinary Director: Carrie Parente
Producer: Jonathan Bang
Culinary Producer: Kelly Janke
Culinary Associate Producer: Jessica Do
Line Producer: Jennifer McGinity
Associate Producer: Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leeuwen
Production Assistant: Anna Kaplan
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morrell
--
0:00 Introduction
0:53 Breakfast: Corn Muffins With Chipotle-Glazed Black Beans
7:04 Lunch: Black Bean Salad With Charred Scallion Vinaigrette
12:22 Dinner: Black Bean Stew With Smoked Turkey Wing
18:00 Wrap Up
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