This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.
Happy Monday, all! We are on week number two of March Meatless Monday Meals and today’s recipe is one that brings back so many busy-college-student memories. Remember last week in my Slow Cooker Baked Potatoes with Broccoli and Cheese Sauce post when I mentioned I was vegan for a while in college and survived on vegan hot dogs and oreos?
That’s not 100 percent true. I also had this Mexican Vegan Vegetable Stew.
I must have made this stew at least twice a month, and at the time, it was God sent. It’s the type of recipe that get’s better with age, so I could make a pot on a Sunday and happily eat it all the way through Friday with nary a complaint.
Seriously, by the time Friday rolled around, I would practically be licking the bowl after I finished the last spoonful because I was so sad to see it go.
The garlic, cumin, and chili powder give it an intense (but not insanely spicy) flavor, that deepens and matures the longer it sits and its tomato base is tangy, sharp, and perfectly offset by the mild vegetables.
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced or pressed
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 cups vegetable broth (or chicken broth)
1 heaping tablespoon tomato paste
5 small red potatoes, cubed
2 carrots, peeled and sliced 1-inch thick
2 stalks celery, sliced 1-inch thick
1 (15oz) can corn, drained
2 (14oz) cans diced tomatoes with green chilies
Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds.
The pot will be quite hot, so have your broth ready to pour in so your garlic doesn’t burn.
Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.
How about some pasta which for a change isn’t Italian style .Something minus tomatoes or cream . Something minus olive oil and herbs . Something that is bold and spicy and perfect for this rainy weather. Dinner tonight was Vegan Mongolian noodles and veggies stir fry in spicy soy ginger sauce for us . I love pasta nights , they are easy to make and a family favorite. I think pasta is the only thing they will readily eat their veggies with.
Mongolian food includes a lot of meat , but this recipe is my vegan take on the same.
Do I sound weird . Well , it’s funny but I got introduced to this spicy stir fry at our community wedding’s and fell in love with it. It’s on the menu at almost every Indian (rajasthani) wedding I have been to and it is called as Mongolian stir fry . Since it has been 2 years , I haven’t been to India and not attended any wedding , I miss the huge feast and mainly this stir fry. There ,this stir fry is prepared minus noodles . But I decided to add it for a complete satisfying meal. I can never forget how it tastes hence I took the liberty to re created it my own way .
I haven’t seen this kinda stir fry on a restaurant menu yet hence whenever I crave for it I make it at home itself.
15 minutes is all it takes start to finish making it a great meal option.
Colorful assorted veggies , greens , fettuccine pasta , ginger , pepper and sauces make up this wonderful stir fry.
I have skipped garlic and onions for a change and kept it more ginger oriented. The clean and bold flavors are just spot on that will leave you asking for more .
After mission beetroot , I am on mission Kale and hence this stir fry has loads of it .
Overall this stir fry comes with a lot of nutrition and yumminess that one would expect from a meal.
245 grams/8.6 oz noodles of your choice
2 cups chopped kale *
½ cup chopped fresh or tinned baby corn
1-2 carrots cut /diced
1 cup shredded purple cabbage
1 bell pepper/capsicum diced
1 tablespoon veg/canola oil
1 tablespoon sesame oil*
3 tablespoon dark soy sauce/tamari sauce
2 tablespoon raw sugar*
2 teaspoon red chilly sauce *
1 teaspoon grounded black pepper
2 tablespoon grated fresh ginger
Salt to taste*
For coating the noodles
2 teaspoon oil
1 teaspoon soya sauce/ tamari sauce
1 teaspoon chilly sauce
Cook noodles according to the package. Pass it through a colander , drain the water and cool the noodles under cold water to stop further cooking.
Coat it with above mentioned ingredients and keep aside.
You can find complete recipes of this VEGAN MONGOLIAN NOODLES AND VEGGIES STIR FRY IN SPICY SOY GINGER SAUCE in carveyourcraving.com
A thick, creamy, hearty and delicious potato soup loaded with veggies. Grab a spoon and dig in to this Creamy Dairy Free Potato Soup with Kale.
I think you know by know how much I love soup. I could seriously eat it every day. This is another really easy one that comes together quickly. Keep reading to see how I made this Creamy Dairy Free Potato Soup with Kale so thick and rich!
PERFECT FOR LEFTOVER VEGGIES
This potato soup came about because I had a bunch of veggies sitting around that needed to be used up. The easiest way to use up any veggie is to throw it in a soup. I didn’t even intend for this to become a blog recipe, but it turned out so amazingly delicious, that I knew I had to share it with you guys!
I used celery, carrots, and corn in addition to the potatoes and kale, but you can throw in whatever you like. Broccoli, turnips, and peas would all be great choices as well.
2 cloves garlic, minced
1/2 onion, diced
2 ribs celery, diced
1 carrot, peeled and diced
1/2 cup frozen corn kernels (or fresh if you have it)
4 cups diced potatoes, peeled (about 5-6 medium size)
3 cups vegetable broth
1/2 tsp dried dill
1/2 tsp celery salt
salt/pepper to taste
1 cup chopped kale
1/4 cup coconut milk, I used So Delicious Dairy Free Culinary Coconut Milk optional
a few dashes sriracha or hot sauce
Sauté the onion and garlic with 1-2 tbsp water in a soup pot over medium heat for about 3 minutes until starting to soften
Add the carrot and celery and sauté 3-4 more minutes. Add another tbsp or 2 of water if needed so the vegetables don’t stick.
Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.
Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.
This Healthy Black Bean Sweet Potato Burger is really easy, extra’s are freeze able for later, really healthy and full of flavor! Vegan and Gluten Free
I can’t believe it’s already the second week of November! I know time flies by fast but…is it just me? Or doesn’t it seem to go faster October-December? Then it draggggs on until spring when the weather warms back up? Do you agree? Or am I just talking crazy here?
Anyways! I loveee this burger guys and gals! 😉 It’s so simple to make, it takes a bit of prep but you can make a double batch and store them in the freezer for up to a month and when your ready just heat them in a fry pan until warm and crispy on the outside!
I like to make a big batch of these so they can be ready for dinner! Sometimes I eat them on a bun as a burger and other times I just eat them over a big salad! These really are a super fast meal if you prep them in advance!
This one is kind of similar to my Sweet Potato Quinoa Patty’s except these have more flavor, they are much bigger, and they have rice and beans… Ok I guess maybe the only similarity is the sweet potato part? Ha! But they are both delicious!
10 oz. of sweet potatoes (1⅓ cups smashed after steaming, or approx. 2 smaller sweet potatoes peeled and chopped) *see notes**
2 cups cooked rice (I used basmati) about ¾ cups dry maybe a little more read package instructions.
3/4 cup black beans, no salt added, drained and rinsed
1/2 cup plain corn (I used frozen, cooked and drained!)
1/4 a red onion chopped finely
½ tbsp olive oil optional see notes*
2-3 tsp chili powder (I used 2½)
Salt/pepper to taste
Optional: jalapeño or bell peppers chopped finely about ⅓ cup
FLAX egg optional see notes! (1 tbsp flax seeds ground up which will make 1½ tbsp plus 3 TBSP water)
1/2 lime juice
1½ tsp chili powder
Salt/pepper to taste
1 tbsp olive oil
First get a stove top pan and add ¼ cup of water to it, (leave it off)
Start pealing and chopping (if not using frozen bag) your sweet potatoes and placing them in the pan with the a TINY splash of water, once added turn on medium heat and cover the pan with a lid and let simmer until soft, 20-30 minutes depending on how small you chopped the sweet potatoes. (they should be mash-able with a fork or spoon like mashed potatoes)
Prep the rest of your ingredients, chop your onion and place in a large bowl, add your black beans that have been drained and rinsed, add your corn, add your rice* see notes and peppers if choosing to!
Once potatoes are cooked and soft turn off the heat, using a spoon smash them until they look like mashed potatoes, some lumps are ok but try to get rid of as many as possible.
Add the smashed sweet potatoes to the other mixture of ingredients and mix everything together
Add your olive oil if using, salt, pepper, chili powder and mix everything well!
You can find complete recipes of this HEALTHY BLACK BEAN SWEET POTATO BURGERS in tworaspberries.com