Vegan Veggie Stew

Vegan Veggie Stew
Yields 6
This stew is hearty and easy to vary by substituting different vegetables during different seasons. I like adding corn, sweet potatoes, and peas when they are in season.
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  1. 2 tablespoons coconut oil
  2. 1 white onion, chopped
  3. 2 teaspoons garlic, minced
  4. 2 leeks, sliced
  5. 2 stalks celery, sliced
  6. 2 cups cauliflower, cut into bite-sized florets
  7. 2 cups butternut squash, peeled and diced into 1-inch squares
  8. 2 cups Brussels sprouts, stems trimmed, outer leaves removed, and halved
  9. 2 cups spinach
  10. 3/4 cup coconut milk
  11. 2 tablespoons miso paste
  12. 1 tablespoon tahini
  13. 1 tablespoon lemon juice
  14. 3 tablespoons Italian parsley
  15. Pinch sea salt
  16. 1 1/2 teaspoons black pepper
  1. Heat the coconut oil in a large sauté pan. Add the onion, garlic, leek, celery and Brussels sprouts. Sauté over low heat for 15 minutes, stirring occasionally.
  2. Add the cauliflower, butternut squash, and coconut milk.
  3. Turn down the heat to a simmer, cover the pan with a lid and let steam for 5 minutes.
  4. Add the miso paste and the tahini past to the pan along with the spinach, and stir well to combine.
  5. Cover the pan again with a lid and let cook for another minute, until the spinach has wilted but is still bright green.
  6. Stir in the lemon juice, Italian parsley, salt and pepper.
  7. Serve in a shallow bowl.
Recipes for Life by Rita Thomas and Chef Erin Holm

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