• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Southeast Asian-Style Vegetable Stew

    Published: May 8, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Broccoli, cauliflower, green beans, and peppers mingle in a rich coconut–peanut base, making a stew that's great all year round. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Theresa Raffetto.

    Serves: 6

    • 2 tablespoons arrowroot or cornstarch
    • 14-ounce can light coconut milk
    • ½ cup Thai peanut sauce or natural smooth peanut butter
    • Juice of 1 lime
    • 2 tablespoons natural granulated sugar
    • 3 to 4 ounces fine rice noodles or bean-thread noodles
    • 1 tablespoon light olive oil
    • 1 medium onion, finely chopped
    • 3 cloves garlic, minced
    • 3 cups bite-sized broccoli florets
    • 3 cups bite-sized cauliflower florets
    • 2 cups fresh slender green beans, trimmed and cut in half (see Note)
    • 1 large red bell pepper, cut into narrow 2-inch strips
    • 1 to 2 fresh chilies, to taste, seeded and minced (see Note)

    Garnishes (optional):

    • Chopped peanuts
    • Sliced scallions

    To make the sauce, combine the cornstarch with just enough water to dissolve in a medium-sized mixing bowl. Whisk until completely dissolved. Add the coconut milk, peanut sauce or peanut butter, lime juice and sugar, and whisk together until smooth. Set aside.

    Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths.

    While the noodles are cooking, heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

    Layer the broccoli, cauliflower, green beans, bell pepper, and chilies in the pot without stirring them in. Pour in 1 cup water. Bring to a rapid simmer (you’ll hear it rather than see it), then lower the heat. Cover and cook for 8 to 10 minutes, or until all the vegetables are tender-crisp.

    Vegetable stew in peanut sauce

    Add the sauce to the soup pot and stir everything together well. Bring to a gentle simmer and cook for 5 to 10 minutes longer, uncovered, or until the sauce has thickened and the vegetables are just a bit more done than tender-crisp.

    Place a small amount of noodles in the bottom of each serving bowl and ladle some of the stew over them. If you wish, garnish with chopped peanuts, sliced scallions, or both.

    Nutrition information
    Per serving:  Calories: 208;  Total fat: 8g;  Protein: 5g;  Fiber: 5g;  Carbs: 33g;  Sodium: 62 mg

    NOTES:
    If fresh slender green beans are unavailable, substitute frozen. Try organic petite whole green beans for a nice effect.

    Red pepper flakes, Sriracha, or other hot sauce can be substituted for fresh chilies. Start with ½ teaspoon and add more to taste if you want a spicier effect.

    • Sample more recipes for global stews.

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Comments

    1. Mark says

      May 09, 2011 at 11:10 am

      ooo looks really good 🙂 thanks for sharing

    2. Annette says

      January 25, 2014 at 6:56 pm

      Looks yumm, I plan on trying this for lunch tomorrow

    3. Nava says

      January 26, 2014 at 12:26 pm

      Let us know what you think, Annette!

    4. Cristina Parker says

      January 26, 2014 at 12:33 pm

      delicious, what lovely flavours

    5. Nava says

      January 26, 2014 at 12:35 pm

      Thank you, Cristina!

    6. Jessica says

      January 26, 2014 at 7:34 pm

      I just made this tonight and it is delicious! I love it! I did not use onion because I don't care for onions and I used Sriracha instead of chilies. I am going to attempt to freeze some of it. Have you tried this? How does it keep in the freezer and for how long? Thanks for a GREAT recipe!!!

    7. Nava says

      January 26, 2014 at 7:59 pm

      Hi Jessica — glad you enjoyed this, and all my recipes have flexibility. Glad you subbed ingredients you had on hand. I've never had the occasion to freeze this but I can't imagine that it wouldn't freeze pretty well. The veggies might be a bit mushier once thawed, but the flavor should be fine. I would say that it will keep in the freezer for a few weeks.

    8. Jessica says

      January 29, 2014 at 11:58 am

      Just wanted to let you know that I did freeze some a few days ago and I am about to defrost it already! Haha. It is so cold here in NC that I have been eating that more than expected! It is soooo good!

    9. Nava says

      January 29, 2014 at 6:12 pm

      Stay warm, Jessica! It's good to know that this stew worked out well for you an I hope it defrosts well, too.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media