Ingredients
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For the stew base:
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1 medium onion, chopped (about 1 cup)
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1 red bell pepper, seeded and finely chopped (about 1/2 cup)
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2 cloves garlic, minced (about 1 tablespoon)
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 (28-ounce) can crushed tomatoes
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1 (15-ounce) can kidney beans, rinsed and drained
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For the vegetable mixture:
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1 large butternut squash, cubed (about 3 cups)
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1 small sweet potato, cubed (about 1 cup)
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1 large carrot, peeled and cut into bite-size pieces (about 2 cups)
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1 medium zucchini, sliced (about 1 cup)
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1 medium yellow squash, sliced (about 1 cup)
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1 large yellow bell pepper, cored and sliced (about 2 cups)
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1 large green bell pepper, cored and sliced (about 2 cups)
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For the seasoning paste:
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1 tablespoon maple syrup
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1 tablespoon apple cider vinegar
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1/4 cup unsweetened plant milk (such as almond, cashew, or soy)
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1 teaspoon Dijon mustard
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1/2 teaspoon arrowroot powder
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1/4 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper
Directions
Sub_title: A delicious and nutritious stew inspired by the vibrant flavors of African cuisine, made with easy-to-find ingredients.
Description: This hearty vegan stew features tender chunks of butternut squash, sweet potatoes, and carrots simmered in a rich and flavorful broth made from scratch. The added crunch of roasted peanuts and the tanginess of fermented vegetables give this dish its authentic African flair. Serve over your favorite grain or alongside quinoa for a complete meal.
Ingredients:
For the stew base:
1 medium onion, chopped (about 1 cup)
1 red bell pepper, seeded and finely chopped (about 1/2 cup)
2 cloves garlic, minced (about 1 tablespoon)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can kidney beans, rinsed and drained
For the vegetable mixture:
1 large butternut squash, cubed (about 3 cups)
1 small sweet potato, cubed (about 1 cup)
1 large carrot, peeled and cut into bite-size pieces (about 2 cups)
1 medium zucchini, sliced (about 1 cup)
1 medium yellow squash, sliced (about 1 cup)
1 large yellow bell pepper, cored and sliced (about 2 cups)
1 large green bell pepper, cored and sliced (about 2 cups)
For the seasoning paste:
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/4 cup unsweetened plant milk (such as almond, cashew, or soy)
1 teaspoon Dijon mustard
1/2 teaspoon arrowroot powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Instructions:
1. Prepare the stew base: In a large stockpot over medium heat, combine the onion, red bell pepper, garlic, smoked paprika, cumin, salt, and black pepper. Cook until the onions are translucent, about 5 minutes.
2. Add the remaining ingredients to the pot and stir well. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes.
3. Prepare the vegetable mixture: While the stew base is simmering, prepare the vegetable mixture. Toss the butternut squash, sweet potato, and carrot cubes together in a large bowl.
4. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Divide the vegetable mixture between the prepared baking sheets. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven and set aside.
5. Make the seasoning paste: In a high-speed blender, combine the maple syrup, apple cider vinegar, plant milk, Dijon mustard, arrowroot powder, smoked paprika, and cayenne pepper. Blend until smooth. Set aside.
6. Assemble the stew: Once the vegetables have cooled slightly, add them to the stew base along with any accumulated liquid. Stir well. Allow the stew to come back up to a gentle simmer.
7. To serve, ladle the stew into individual bowls and
Steps
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1
Done
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Prepare the stew base: In a large stockpot over medium heat, combine the onion, red bell pepper, garlic, smoked paprika, cumin, salt, and black pepper. Cook until the onions are translucent, about 5 minutes. |
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2
Done
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Add the remaining ingredients to the pot and stir well. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes. |
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3
Done
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Prepare the vegetable mixture: While the stew base is simmering, prepare the vegetable mixture. Toss the butternut squash, sweet potato, and carrot cubes together in a large bowl. |
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4
Done
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Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Divide the vegetable mixture between the prepared baking sheets. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven and set aside. |
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5
Done
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Make the seasoning paste: In a high-speed blender, combine the maple syrup, apple cider vinegar, plant milk, Dijon mustard, arrowroot powder, smoked paprika, and cayenne pepper. Blend until smooth. Set aside. |
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6
Done
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Assemble the stew: Once the vegetables have cooled slightly, add them to the stew base along with any accumulated liquid. Stir well. Allow the stew to come back up to a gentle simmer. |
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7
Done
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To serve, ladle the stew into individual bowls and |
