How To make Sprout, Bean & Vegetable Stew
1 c Yellow lentils
1/3 ts Turmeric
1 lb Brussels sprouts
1/4 lb Green beans, sliced
1 tb Tamarind paste
3 tb Light vegetable oil
3/4 ts Black mustard seeds
1/4 ts Fenugreek seeds
2 ts Chopped garlic
1 tb Sambaar powder
2 ts Salt
2 tb Coriander leaves, chopped
Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add another 3/4 cups water & continue to simmer for another 30 minutes. Stir often to prevent burning. You should have a stiff puree. Set aside. While lentils are cooking, wash vegetables & dry. Prepare sprouts as you would for any cooking. Heat oil in a deep saucepan & when very hot, add mustard seeds. After 15 seconds, add fenugreek. Then add garlic & sambaar powder. Stir for a moment & add sprouts & beans. Fry the vegetables, turning & tossing them for 2 to 3 minutes. Add tamarind paste, salt & 1/4 cup warm water. Reduce heat & cook, covered, for 20 minutes. Add lentils to the vegetables. Cook for another 10 to 15 minutes, or until the vegetables are completely cooked. Stir in coriander & serve with plain cooked rice. Julie Sahni, "Classic Indian Cooking"
How To make Sprout, Bean & Vegetable Stew's Videos
Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
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???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
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⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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???? One Pot Brussels Sprouts Stew || Vegan
Here I am sharing with you this simple recipe using Brussels sprouts. Give it a try and you'll be pleasantly surprised. It makes great combination with chickpea patties, polenta or, if not vegan, with some sausages. Delicious!
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Brussels Sprouts Stew Recipe
Ingredients (3 - 4 servings):
- 60 ml (4 tbsp.) extra virgin olive oil
- 150 g onion
-100 g red bell pepper
- 400 g Brussels sprouts
- 150 g cherry tomatoes
- 240 g (1 cup) strained tomatoes
- dried parsley
- salt, black pepper
- 2 bay leaves
Simple steps to follow:
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2. Enjoy! ????
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Lima beans in stew
Healthy Veggie Stew Recipe ???? Easy One Pot Meal
As soon as it gets cold out I just want warm, comforting meals! This amazing veggie stew definitely checks all the right boxes for me. Comforting, delicious and can be made in one pot!
Let me know what you like to put in your stews down below!
Amazing Veggie Stew Recipe:
4 potatoes, chopped
4 carrots, chopped
1 onion, chopped
4 celery stalks, chopped
Chop veggies and sauté for 10-15 minutes using veggie broth.
Stir and add veggie broth as you go so it doesn’t stick.
4 cloves of garlic
1 tbsp thyme
1 tbsp rosemary
1 tbsp garlic powder
1 tbsp onion powder
4 bay leafs
1 tsp ginger powder
Add spices to the bottom of the pot and sauté for 5 minutes.
Add 8 cups of low sodium veggie broth.
Simmer for 20 minutes.
Remove 4 cups of cooked mixture and blend.
Add back into pot along with:
1 cup of uncooked pearl barley (you can use white rice, lentils, pasta, quinoa)
3 cups (2 cans) of white Navy beans
2 cups frozen corn
Cook for another 20 minutes.
Add 2 Cups frozen peas and cook for another 5 minutes.
Remove from heat and allow to cool a bit so it thickens and set’s up.
Add salt to taste.
Enjoy!
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Vegan Pho Recipe TO RULE THEM ALL | VIETNAMESE SOUP NOODLE FUH CHAY BROTH (Phở)
LAY HO MA everyone! THIS IS IT!!! When its cold outside and WINTER IS COMING, its time to make this incredible Vietnamese style vegan pho! I guarantee that you will absolutely love this recipe and it seriously competes with traditional beef pho. Get ready to light your pho making skills on fire. Join me in this episode and learn how to make vegan pho. Let's begin.
Ingredients:
1 onion
4 pieces garlic
1 medium piece ginger
1 potato
1 stick celery
1 carrot
1 handful of mushrooms (cremini or white)
drizzle of olive oil
3 star anise
1 tbsp cloves
1/2 tbsp peppercorn
1 1/2 tbsp pink salt
2L water
splash of sake (optional)
4 bay leaves
1 king oyster mushroom
1 handful bean sprouts
few sprigs Thai basil
1/2 package pho rice noodles (medium thin)
1 red Thai chili
Directions:
1. Crush and coarsely chop the garlic. Coarsely chop the ginger
2. Thinly slice some onion, set it aside, and roughly chop the rest. Roughly chop the carrot, celery, cremini mushrooms, and potato
3. Heat up a stock pot on medium high heat. Add olive oil
4. Sauté the veggies with the salt, peppercorn, cloves, and star anise for 5-8min
5. Add the cremini mushrooms and sauté for another 3-5min
6. Add an optional splash of sake. Then, add the 2L water
7. Add the bay leaves and cover the pot leaving a little bit of space. This prevents the broth from boiling over
8. Bring the broth to a boil, then lower the heat to just under medium and simmer for 1 hour
9. Taste the broth and adjust the seasoning
10. Boil a small pot of water for the noodles
11. Spread the noodles in a rectangular pan and pour over the hot water. Let it sit for 3-5min
12. Thinly slice the king oyster mushroom
13. Move the noodles around with chop sticks to prevent them from sticking
14. Pour the broth into a large heat proof bowl through a sieve to catch the solid ingredients (may have to do this in batches). Use a spoon to press through the juices
15. Transfer the broth back into the pot and turn the heat to medium
16. Cook the king oyster mushrooms in the broth for 3-5min
17. Transfer the noodles to the serving bowl and ladle over the hot broth generously
18. Top with the king oyster mushroom slices, onion slices, bean sprouts, Thai basil and the red Thai chili
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Kimchi stew (kimchi-jjigae) and a bean sprout side dish
Full recipe:
Updated video:
Newer video of the bean sprout side dish:
This time I show you how to make kimchi stew (kimchi chigae) which so many people requested. It's easy! I also show you how to make a delicious bean sprout side dish, which goes with it nicely.