- Tom P Feb 23, 2010 01:52 PM
After making a great chickpea stew from fellow chowhounder precia, (and doing a lot of lentils from a lentil recipe post), I wanted to ask about good recipes for hearty, vegetarian stews. I am on a vegetarian kick for a bit and am looking to try different recipes. Thanks!
Not stew, but I recently made sweet potato, corn, kale chowder recipe from Clean Food cookbook. If you have a pressure cooker you may want to check Lorna Sass' Great Vegetarian Cooking Under Pressure for stew recipes.
This one is a vegetarian chili so not sure if it fits your criteria...co-worker brought some in to share this week and I loved it...surprise, it's from Rachel Ray...will make this before the weather turns hot here in FL...the only thing she left out was green bell pepper, she used only red bell pepper.
Not sure if this is a stew, but we like the West African peanut stew (mape I think it's called?) from a Moosewood cookbook.
Heat oil, saute diced onions, grated ginger, a little cayenne, and a cinnamon stick. Add veggie stock. Boil diced carrots, diced sweet potatoes until tender. Add some tomato juice or paste (reconstituted). Add 1/2 cup peanut butter. Simmer until done, then blend well. Maybe leave a few of the veggies chunky if you prefer. I sometimes add some frozen green peas or edamame at this stage and simmer till those are done. Salt to taste if needed. Garnish with snipped chives.
You end up with a very thick soup, with some veggies floating around. Tastes fantastic. Perfect with grilled cheese sandwiches and/or a good salad.
The Italian version of Ratatouille, called Giamborta, is a good choice. Growing up, our parents told us it "taste like pizza" because of the tomato, garlic and oregano seasoning. We ate it on crusty Italian bread on Fridays (or meatless days during Lent) and wiped our bowls clean. It is made with eggplant, zucchini (if available, or any kind of squash), potatoes, carrots, celery, onions and diced tomatoes. The diced tomatoes make a thin red tomato sauce that the vegetables stew in. Onions, celery, carrot and garlic are softened slightly in olive oil, then the cubed eggplant and cut zucchini (or other squash, if availalbe) and diced potato are added. You can use a can of diced tomatoes, or use fresh seeded and skinned Roma tomatoes, and add enough water to barely cover the veggies. Use a waxy potato for a thinner stew, or a starchy potato for thicker stew. Season with salt, pepper and oregano, and simmer for about 30 minutes.