Saturday, August 28, 2010

Who cares that it's hot outside? It's shady indoors: Vegan Vegetable Stew

2 T. olive oil
3 c minced onion
3 medium cloves garlic, minced
2 medium potatoes, diced
1 medium (7" or so) eggplant, diced
1 tsp. salt (or more, to taste)
fresh ground black pepper, to taste
2 medium stalks celery, chopped
1 stalk broccoli, chopped small (God bless the cuisinart for all vegans, y'all!)
2-3 med. carrots, sliced or diced
1/2 cup dry red wine (optional) It's never optional for us...just sayin'
2 small (6") zucchini, diced
3 T. (half a small can) tomato paste
1/2 lb mushrooms, coarsely chopped...or, if you are OCD, feel free to chop them perfectly. We won't judge
3 T. molasses
2 tsp dill
Nacho Mom's Ultimate Vegan Queso

Heat oil in a Dutch Oven (that's just a fancy name for a big ol' pot).  Add onion, garlic, potatoes, eggplant, salt, and pepper.  Cover and cook over medium heat, stirring often until the potatoes are tender.  Add small amounts of water, as needed, to prevent sticking.

Add celery, broccoli, and carrots, along with the optional red wine. Continue to cook over medium heat, covered but occasionally stirring, until all the veggies begin to be tender (8-10 min)

Add remaining ingredients (except the queso) and stir.  Cover and simmer gently about 15 min more, stirring every now and again while sipping the rest of that wine. Taste to correct seasonings.

Dollop some Vegan Queso on top. Some warm the queso first. Some don't. It's a winner either way. Don't be afraid to stir it in and add more on top either. We are partial to uber queso indulgence, naturally.

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