Bean Stews and Chilis
Here’s a simple and tasty late summer dish. Tomatoes and navy beans are a companionable pair, especially if you use the optional vegan sausage to bridge their flavors. Serve with a simple potato dish and a big colorful salad. Read More→
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While this bakes, you will be enchanted with the aromatic mingling of nutty coconut sauce infused with lime, ginger, and curry. It is a deeply flavorful dish that is also almost effortless in preparation. Everything comes together lickety-split and you have an exotic bean entrée to serve over rice. Recipe reprinted from Let Them Eat Vegan by Dreena Burton (Da Capo, ©2012), by permission. Photo by Hannah Kaminsky.
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When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than a big pot of chili. Of course, bean chilies—without the carne—have been a have become a vegetarian standard; this is the recipe I’ve been making for years. Simple, hearty, and warming, this is a great choice for casual winter parties and for Super Bowl Sunday. If you need fewer servings, cut the recipe in half, or then again, make the whole quantity, and freeze half to enjoy just before winter’s end. Recipe from Vegan Holiday Kitchen by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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Though inspired by Brazil’s famous national dish (feijoada), this stew doesn’t claim to be authentic, but is abundant with nourishing ingredients. I love the contrast of the black beans and sweet potatoes, both flavor-wise and visually. Serve with steamed fresh greens and a tropical fruit salad or orange slices, as shown here. Thanks to Nanette Blanchard for the lovely photo! See the comments by a Brazilian reader, below, on how this differs from the national dish.
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Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. This vegan version is made in a slow cooker. Recipe from The Vegan Slow Cooker by Kathy Hester, reprinted by permission. Read More→
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A standard in the vegetarian/vegan repertoire, this variety of chili consists of beans and vegetables in a spiced tomato base. It’s great for everyday meals as well as casual company dinners. It’s especially welcome when the nippy days of late fall arrive. This mildly spiced chili is good in its basic form, or try the variations for spicing it up and embellishing it. Leftovers are great for thermos lunches. Adapted from The Vegetarian Family Cookbook. Read More→
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The presentation of this easy, offbeat soup, which is like a taco turned inside out, is fun and dramatic. It’s perfect for a chilly weeknight meal. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Raffetto. Read More→
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This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. Serve it accompanied by crusty warm bread. Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson. Read More→
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