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
½ cup puree of tomatoes
2 tablespoons olive oil
1 clove garlic
1 teaspoon of dry oregano and basil
3 tablespoons of fresh coriander
Over medium eat brown cook the onion and garlic in a little olive oil for 3 minutes
Add the diced celery, the carrots and cook for another 5 minutes.
Add the tomato puree.
Extend with a little water for easy cooking. The carrots should be covered with tomato sauce.
Add herbs, and salt and pepper to taste
Cut 1 blocks of tofu into cubes
Add the potatoes and tofu,
Cover and simmer for at least 20 minutes over low heat until the carrots are tender under the fork.
A superb fusion of flavors permeates this nourishing harvest dish of sweet potatoes and chard. Serve like a stew in shallow bowls, accompanied by warm flatbread. This recipe works well with other greens, as you’ll see in the variations following the recipe. From Wild About Greens.Photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…
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 withGreen Chili Cornbreador Vegan Cornbread.Adapted from The Vegetarian Family Cookbook.Photos by Lori Maffei. Continue Reading…
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. This can also be a wonderful choice for fall Jewish holidays — Rosh Hashanah (Jewish New Year)and Sukkoth. Adapted from Vegan Soups and Hearty Stews for All Seasonsby Nava Atlas. Photo by Theresa Raffetto.
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Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet.Continue Reading…
Here’s an offbeat chili and a great introduction to whole hominy, if you’ve never tried it before. It’s easy to find—you’ll likely be able to get it in any supermarket shelved right near canned corn. Hominy is dried corn whose hull has been soaked off. Reconstituted, it’s whole hominy; ground, it becomes hominy grits. Adapted from Vegan Soups and Hearty Stews for All Seasons.Continue Reading…
This colorful vegetable curry is an easy, aromatic way to enjoy veggies in a warming, spiced (but not too spicy) sauce. Serve with fresh flatbread, brown rice or other grain, and a simple salad of cucumber mixed with coconut yogurt and cilantro. Continue Reading…