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Stews & Chilis

Sweet Potato Stew

Served with rice or quinoa, this healthy dish is balanced and tasty. Sweet Potato Stew is a recipe that will please the whole family.

Sweet Potato Stew
Serves: 4
  • 1 onion
  • 4 sweet potatoes
  • 2 cloves garlic
  • 1 can diced tomatoes
  • 1 cup spinach
  • 1 can coconut milk
  • 1 tsp curry
  • 1 tsp cumin
  • a little olive oil
  • salt and pepper
  1. Chop the onion. Peel the sweet potato and cut into cubes.
  2. Cook the onion and garlic cloves in oil for about 5 minutes over medium high heat.
  3. Add sweet potato and cook for another 5 minutes.
  4. Add the tomato, spinach, coconut milk, and spices and mix together. Simmer 30 minutes.
  5. Salt and pepper to taste.


Vegan Bourguignon

For most meat dishes, there are good alternatives just as tasty as the originals. Here is our vegan recipe for Bourguignon—a traditional French dish.



Vegan Bourguignon
Serves: 4
  • 3 tbsp extra virgin olive oil
  • 1–2 cloves garlic, minced
  • 1 onion, chopped
  • 3 cups fresh mushrooms, sliced
  • ½ cup red wine
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 2 tsp thyme
  • 2 bay leaves
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 2 tbsp cornstarch
  • salt
  • pepper
  1. In a saucepan, add olive oil, garlic, and onion. Cook for a few minutes on high heat.
  2. Cut fresh mushrooms in slices. Lower the heat and add the mushrooms to the pot.
  3. Cook for another 10 minutes.
  4. Add wine, broth, tomato paste, thyme, bay leaves, carrots, and celery. Season with salt and pepper. Simmer for 1 hour.
  5. In a small bowl, mix the cornstarch with 2 tablespoons of water until you have a smooth cream without lumps. Add to the pot and mix.
  6. Serve with mashed potatoes.


Tofu and Vegetable Stew

My kitchen is a laboratory of vegetarian meals. These days, I’m still experimenting with new ingredients, new meal ideas, and revisiting classic dishes to make vegetarian versions. Last week, I wanted a comforting hot meal, and nothing is better than a good stew to get better!

This stew is so consistent and comforting that it has even been gobbled up by my family members who aren’t vegetarian. The taste is amazing, the texture is interesting, and it has great nutritional value.

Because of the tofu in the recipe, this stew provides plant-based protein to the body. Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared!

Preparation time: 15 minutes

Cooking time: 30 minutes

Servings: 4 to 6


  • 400 gr firm Tofu
  • 3 Potatoes
  • 3 Carrots
  • 3 celery
  • ½ cup puree of tomatoes
  • 2 tablespoons olive oil
  • 1 onion
  • 1 clove garlic
  • 1 teaspoon of dry oregano and basil
  • 3 tablespoons of fresh coriander
  • Salt pepper


  1. Over medium eat brown cook the onion and garlic in a little olive oil for 3 minutes
  2. Add the diced celery, the carrots and cook for another 5 minutes.
  3. Add the tomato puree.
  4. Extend with a little water for easy cooking. The carrots should be covered with tomato sauce.
  5. Add herbs, and salt and pepper to taste
  6. Cut 1 blocks of tofu into cubes
  7. Add the potatoes and tofu,
  8. Cover and simmer for at least 20 minutes over low heat until the carrots are tender under the fork.
  9. Serve in a bowl, sprinkle with fresh coriander.

Classic Vegetarian Chili

Classic vegetarian chili recipe

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. Perfect paired with Green Chili Cornbread or Vegan Cornbread. Adapted from The Vegetarian Family Cookbook. Photos by Lori Maffei.
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Quick Black Bean and Sweet Potato Chili

Quick Black Bean and Sweet Potato Chili

With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Enjoy leftovers for a thermos lunch or subsequent dinners. Fresh corn bread is a wonderful companion. Serve with a simple salad or any of VegKitchen’s coleslaws and/or a side of sautéed greens. If you need a last-minute idea for a vegan main dish for Thanksgiving dinner, this is a great choice. Adapted from The Vegetarian Family Cookbook.

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Thai Chickpea Almond Curry

Dreena Burton's Thai Chickpea-Almond curry

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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Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen