Extreme Makeover Vegan: Abundante Vegetable Stew Edición

En esta temporada de dar gracias, Tom y yo recibimos un regalo ayer – un mejor lugar para alojarse que está 50 millas más cerca de la ciudad. También pudimos comprar algunos comestibles y me apetece verduras frescas algo malo!! Usually we eat a very healthy Vegan diet filled with dark greens and tons of fresh vegetables but that hasn’t been possible lately. So when we got the opportunity to buy some food, we headed straight for the produce section of the supermarket and filled our cart with the all the beautiful colors of the season’s bounty.

It’s also been freezing where we are and we have both been sick with horrible colds so we needed to eat something hot that would make us feel all warm inside. The answer was a vegetable stew that was hot, hearty and healthy.

Onions, pimientos, calabacín, calabaza amarilla, papas rojas, apio, red beans, diced tomatoes and a bunch of kale. Instead of corn, I used frozen succotash which added peas and lima beans for an extra healthy boost. Two vegan sausage links added an indulgent touch. A dollop of Vegan sour cream on top and we had a dinner that was instantly healing.

Spray de aceite de canola
2 Vegan Italian sausage links
1 cebolla grande, picado
1 pimiento, picado
2 papas rojas, cubicado
1 calabacín, picado
1 calabaza amarilla, picado
1 tallo de apio, picado
4-6 dientes de ajo, picado
Sal y pimienta al gusto
1 tsp. comino
1 tsp. paprika
1 TBS. chile en polvo
1/2 tsp. nuez moscada
1 tsp. perejil seco
1-15 oz. Frijoles rojos, agotado
1 cup frozen succotash
1-28 oz. pueden tomates cortados en cubitos
1 taza de caldo de verduras
1 bunch of kale, tallo y picadas
1-2 tsp. salsa picante (opcional)
Vegan sour cream for garnish (opcional)

Heat a deep pot and spray with canola oil. Add the Vegan sausage links and cook until they are browned on all sides. Remove from pot and set aside. I wait until the end to slice them because if I don’t, we’ll munch on them until none is left 🙂

Add onions to the pot and cook for about 5 minutos hasta que se ablanden. Agregue el pimiento, patatas, calabacín, calabacín, celery and garlic and allow to cook for about 8 minutes until vegetables are softened. Add the red kidney beans, the diced tomatoes and the broth (add more or less broth depending how thick you like your stew. Añadir las especias (including the hot sauce depending how hot you like it) and allow to cook until the liquid comes to a boil.

Baje el fuego, add the kale and let the stew simmer for about 30 minutes until the potatoes are cooked. Add the cup of succotash and the sausage slices to the pot, mix and let it warm through.

Serve in a bowl and add a dollop of Vegan sour cream, si se desea.

Enjoy and stay warm!

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4 Las respuestas a Extreme Makeover Vegan: Abundante Vegetable Stew Edición

  1. Rhea Parsons Enero 3, 2012 en 3:49 en #

    Karen, this is the kind of stew where you can put anything you want in it. A great “clean out the fridge and pantry” tipo de plato. Disfrutar!

  2. Karen de Collins Enero 3, 2012 en 3:47 en #

    YUUUM!!! So wonderful and bountiful. Would it be okay to sub maybe lentils as the bean – I’m not yet good friends with “bigger” beans -it’s a texture thang – LOL

  3. Rhea Parsons Diciembre 4, 2010 en 2:49 pm #

    Thanks Marla 🙂

    I changed the name of the dish from a chili to a stew because that seems more appropriate.

  4. Marla Noviembre 8, 2010 en 7:08 pm #

    Yum! Vegetable heaven!

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