Vegetable Stew

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Posted By: MD
Posted In:  Soup
Page Views:  1319 views
Preparation Time:  60 minutes
Cooking Time:  60 minutes

Other Info

Serves:  8.


Additional information: Sauce:

  • 1 1/2 teaspoon Grated or ground ginger
  • 1/4 cup vegan rice wine vinegar
  • 3 tablespoon canola oil
  • 1 teaspoon sesame oil or tahini
  • 2 tablespoon soy sauce or tamari
  • 2 tablespoon vegan brown sugar
  • 2 cloves garlic, pressed or minced
  • juice of one lemon
  • 1/2 teaspoon Red pepper flakes
  • 1/4 cup chopped cilantro

Ingredients

  • 1 small eggplant
  • 1/2 butternut squash (or "pumkin" for the Aussies on the list!)
  • 1 medium potato
  • 1 each red and green bell pepper (capsicum)
  • heaping huge spoonful (according to taste) cooked onions*
  • 1 can tomatoes and juice
  • splash vegan red wine
  • splash balsamic vinegar
  • veggie stock cube
  • few cloves crushed garlic
  • 1 teaspoon turmeric
  • 1 teaspoon ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Directions

Cut up the veggies into chunks of roughly the same size, and cook over medium high heat in a non-stick skillet (no need to spray!)

I tossed everything around in the skillet for a while, then chucked it into a casserole dish in the oven on medium-ish heat for 45 minutes while we went out for our pre-dinner walk. You can adjust the seasonings to your own taste.

I served this over rice steamed with a small handful of sultanas (golden raisins), and it was delicious.

*About the onions. I think onions make anything taste a little more delicious, so as often as I need to, I get a couple of pounds (a kilo) of onions, slice them up in the food processor, put them into the non-stick skillet with just a little veggie stock (adding more as needed to stop sticking) over a medium heat, not stirring too often, for about an hour. After a while, they do stick a bit, and that's a great time to splash in a little vegan red wine or balsamic vinegar to deglaze the pan. Then let them cook a little longer, until they have a beautiful caramel color and delicious, rich aroma. I keep them stored in the fridge and add them to anything and everything. There's nothing like them on a veggie pizza to make you forget they don't make ff cheese in Australia (yet)

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