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Global Stews

Indonesian-Style Vegetable Stew with Rice Noodles

Asian rice noodles

Certain Indonesian vegetable dishes are characteristically filled with colorful vegetables—in this case, broccoli, carrots, cauliflower, and bell pepper. In this recipe, the vegetable stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This stew has so much going for it that you need only a simple salad to complete the meal. Continue Reading…

Classic Italian Minestrone Soup

Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!

Classic Italian Minestrone Soup
Serves: 8
 
Ingredients
  • ⅜ cup dried white beans
  • ¼ cup extra virgin olive oil
  • 1 tsp unsalted butter
  • 1 yellow onions, peeled and thinly sliced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 potatoes, peeled and diced
  • 1 cup spinach, chopped
  • 4 cups vegetable stock
  • ½ cup canned crushed tomatoes
  • 4 sprigs fresh thyme
  • 1 cup broken fettuccini pasta
  • salt and pepper
Instructions
  1. Soak the white beans overnight in a bowl with just enough cold water to cover them.
  2. The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
  3. In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
  4. Add carrots and celery. Season and cook for another 2 minutes.
  5. Add the potatoes and stir. Continue cooking for 2 minutes.
  6. Stir in spinach and continue cooking for 2 minutes.
  7. Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently.
  8. After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
  9. Serve with a crusty piece of bread.

 

West African-Style Peanut and Okra Stew

West African Peanut Okra Stew

This West African-Style Peanut and Okra Stew recipe is a westernized version of a typical African dish. It’s much tastier than it sounds—try it! I first made this stew as part of an “African feast” at my kids’ school some years ago in conjunction with a class project. Privately, I doubted that any of the kids, then third and fourth graders, would eat this. I couldn’t have been more mistaken! The kids not only loved making it, but every last drop was scraped from the huge pot. Recipe adapted from The Vegetarian Family Cookbook. Photos by Hannah Kaminsky.

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Lentil Curry

You will find an exotic blend of flavors in this iconic dish of Indian cuisine. Coral lentils make a gourmet and unctuous dish with a variety of colorful vegetables and spices, softened by coconut milk.

Served with rice, this is a complete, balanced, and tasty dish.

Lentil Curry
Serves: 2
 
Ingredients
  • 1 cup Coral lentils
  • 1 onion
  • 1 sweet potato
  • 1 cup cauliflower florets
  • 1 can diced tomato
  • 1 can coconut milk
  • 1 teaspoon curry
  • 1 teaspoon "Indian" spice mix
  • 2 cloves of garlic
  • 1 pinch of cinnamon
  • A little olive oil
  • Salt and pepper
Instructions
  1. Finely chop the onion. Peel the sweet potato and cut into cubes. Cook the chopped onion and garlic cloves in oil for about 5 minutes.
  2. Add sweet potato and cauliflower florets. Cook for another 5 minutes.
  3. Add the lentils, tomato, coconut milk, and the spices. Cook 30 minutes. At the end of cooking, add the salt and pepper.
  4. Serve immediately with rice.

 

Vegan Cholent

Vegan cholent

Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, it’s put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal. It’s one of the rare Eastern European Jewish specialties that highlights beans. There is a Sephardic cousin to this recipe called hamin. Continue Reading…

Curried Yam Stew

Curried yam stew by John McDougall

This one-pot meal contains many of the plant-based world’s favorite foods: chickpeas, spinach, and yams. It is easy to prepare, cooks quickly, and tastes delicious. Adapted from The Healthiest Diet On the Planet: Why the Foods You Love—Pizza, Pancakes, Potatoes, Pasta and More—Are the Solution to Preventing Disease and Looking and Feeling your Best Copyright ©2016 by Dr. John McDougall & Mary McDougall. Published by HarperOne, an imprint of HarperCollins Publishers, reprinted by permission. Photo by Jennifer Davick Photography. 

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Thai Red Curry with Winter Squash, Mushrooms, and Broccoli

Pressure-Cooked Thai Red Curry

This is a perfect winter dish. You’ll be wowed by the flavor of this fusion-style dish, where winter squash pairs very well with Thai curry. The mushrooms add earthiness and a lot of texture, while the broccoli (or greens) adds freshness. Excerpted from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo © Lauren Volo.

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Vegan Cassoulet (White Bean and Vegetable Stew)

Vegan Cassoulet

Cassoulet is a French comfort food — a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasn’t until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, I’ve created a vegan version. Serve with a crusty whole-grain bread. Recipe and photo from Happy Herbivore Abroad by Lindsay S. Nixon ©2012, Ben Bella Books. Reprinted by permission.

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Masala Lentils (Sabut Masoor)

Masala lentil dal by Vegan Richa

If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.

Masala Lentils (Sabut Masoor)
Author: 
Recipe type: Main dish
Cuisine: Indian / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.
Ingredients
  • ¾ cup brown lentils, washed and drained
  • 2 cups water
  • 2 to 3 teaspoons safflower or other neutral oil
  • ½ cup finely chopped red or white onion
  • 6 cloves garlic, chopped
  • ½ teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
  • 1 teaspoon sweet or hot paprika
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 1½ tablespoons sriracha or other hot sauce, to taste
  • 2 tablespoons water
  • 1½ cups chopped tomato
  • ¾ teaspoon salt
  • 2 tablespoons chopped cilantro, for garnish
  • 1 tablespoon vegan butter (optional)
Instructions
  1. Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
  2. While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
  3. In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
  4. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
  5. Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
  6. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

 

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Masala lentils dal recipe by Vegan Richa

Mango Curry Tofu

Tofu Mango Curry by Vegan Richa

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission. Continue Reading…

Coconut Cauliflower Curry with Mustard Greens and Spinach

Coconut cauliflower curry recipe

Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as you’d like; the sharp flavor is well tamed by cooking. If you’re not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. Continue Reading…

Chana Masala (Curried Chickpeas)

Chana masala - curried chickpeas

This simplified version of a popular Indian dish, chana masala, is a delightful way to showcase tasty chickpeas. The traditional version doesn’t usually contain green beans, but they do add color and texture to the dish. If you prefer, you can substitute a few ounces of fresh spinach or other leafy greens for the green beans. In addition to hot cooked grains, serve with fresh flatbread and a simple salad of tomatoes and cucumbers in a generous dollop of coconut yogurt. Photos by Hannah Kaminsky. Continue Reading…

Classic Ratatouille

ratatouille stew recipe

This classic French vegetable stew is a perfect way to enjoy several abundant summer garden vegetables — eggplant, zucchini, peppers, and tomatoes —in a single, savory dish. Fresh basil, and oregano or thyme provide extra pleasure for both the palate and the eye. Serve on its own with crusty bread, or over pasta or polenta. Continue Reading…

“Buddhist’s Delight” (Chinese-Style Vegetable Stew)

Buddhist's Delight recipe

Inspired by a favorite vegetarian Chinese restaurant dish, Buddhist’s Delight stew is enhanced with protein-packed seitan. Gluten-free? Substitute an equivalent amount of tofu for the seitan. For an everyday meal, serve with Tri-Color Coleslaw. To make it a feast, add Scallion Pancakes or simply serve veggie spring rolls from your natural food store’s frozen food section. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Rafetto.

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