4 Vegan Stews To Delight The Palate

Vegan stews and stews are delicious and classic dishes that fit perfectly on those rainy or cooler days. With the aroma that these preparations give off, we will already feel a warmth in our body and the appetite will be awakened.

To enjoy its exquisite flavor and texture, we propose four vegan stew recipes:

4 vegan stew recipes

1. Purple bean soup

Ingredients

• 300 g of purple beans (previously soaked for 10 or 12 hours)
• 250 g of chard
• 70 g of noodles (you can use the noodle of your choice)
• 3 stalks of celery
• 2 potatoes
• 2 turnips
• 3 medium onions
• 1 red bell pepper
• 3 tablespoons of olive oil (45 ml)
• Salt to taste)
• A pinch of curry or turmeric
• 12 cups of water or vegetable broth (3 liters)

Preparation

1. To start preparing the first of these vegan stews, in a large and deep pot, we sauté the finely chopped onions and red pepper with the olive oil.
2. When the onions are to brown, add the red beans and sauté for five minutes.
3. Then we add the vegetables cut into medium pieces, even the peeled potato. We should not cut the vegetables very small, as the beans will take about an hour to cook.
4. Next, we add the vegetable broth or warm water, the curry and the salt, and then let the preparation boil for 45 minutes.
5. After 45 minutes, add the noodle and let it cook for 10 to 12 minutes.

2. Vegan spinach and lentil stew

Ingredients

• 300 grams of lentils
• 150 grams of fresh and washed spinach
• 75 grams of brown rice
• 2 carrots
• 2 medium onions (60 g)
• ½ red pepper (15 g)
• ½ green pepper (15 g)
• 5 cloves of garlic
• 3 tablespoons of olive oil (45 ml)
• 2 bay leaves
• ½ teaspoon of paprika (3 g)
• Salt, pepper and oregano (to taste)
• 8 cups of water or vegetable broth (2 liters)

Preparation

1. To start, in a large and deep pot, sauté the finely chopped onion and peppers with the olive oil.
2. When the onion is about to brown, add the unpeeled garlic, the grated tomato, the oregano, the paprika and the bay leaf. At this time we must be careful not to burn the spices (as they would give the stew a bitter taste).
3. Once the tomatoes change color, we add the rice, lentils and the vegetable broth or water.
4. When the preparation begins to boil, add the carrot and spinach, cut and washed. Then, we let the stew boil for 40 to 45 minutes.
5. Finally and after the indicated time, add salt to taste and let the preparation  rest  for 2 or 3 minutes before serving.

3. Vegan chickpea and mushroom stew

Ingredients

• 600 grams of chickpeas (previously soaked for 10 or 12 hours)
• 400 grams of mushrooms
• 2 medium tomatoes
• 2 medium onions
• One large potato (or two medium ones)
• A carrot
• 1 tablespoon of paprika (15 g)
• 1 tablespoon of cumin (15 g)
• 3 tablespoons of olive oil (45 ml)
• Salt to taste)
• 4 cups of water or vegetable broth (1 liter)

Preparation

1. First, sauté the finely chopped onions and mushrooms over high heat with the olive oil.
2. Next, we add the drained chickpeas, the potato cut into medium pieces and the carrot cut into cubes.
3. After stirring a couple of minutes, we also add the paprika and cumin, lowering the heat so as not to burn the spices.
4. Then we complete the preparation with vegetable broth or water and let it cook for 75 or 80 minutes.
5. Before turning off the fire, it is important to certify that the chickpeas are tender.

4. Bittersweet stew of millet and braised cabbage

Ingredients

• 300 grams of millet
• 1 red cabbage
• 1 green apple
• 2 onions
• 2 cloves of garlic
• ½ glass of apple cider vinegar (100 ml)
• Sea salt (to taste)
• Pinch of sweet paprika
• A pinch of cinnamon
• Pinch of cumin
• 1 clove
• 4 cups of water (1 liter)
• 3 tablespoons of olive oil (45 ml)

Preparation

1. First, we put the cabbage to braise over low heat, so that it releases its juice and cooks in it. Ideally, use a clay pot, but we can also opt for a thick-bottomed metal pot. It is important to keep the pot well covered to achieve a good braising.
2. On the other hand, we mash the garlic, paprika, cumin, cloves and cinnamon in the mortar. Then we mix it with the apple cider vinegar diluted in a glass of water.
3. In another casserole or frying pan, we sauté the finely chopped onion with the olive oil.
4. When they are golden brown, add the braised cabbage and the spices previously mashed and diluted in water and vinegar.
5. Next, we cover the cabbage with the apples cut into thin slices, cover the pot and let it cook for 40 minutes over low heat.
6. While this preparation is cooking, we prepare the millet. To do this, we add 2 tablespoons of olive oil in a small pot, brown the millet and add 3 cups of water to cook it for 20 minutes.
7. When the water has been completely absorbed, we turn off the heat and prepare to serve the millet in the center of the braised cabbage.

We hope you enjoy these delicious vegan pots. They are easy to prepare and very healthy. Do not miss them!