Makeover Vegan extrema: Hearty Ensopado de Legumes Edição

Nesta época de dar graças, Tom e eu recebi um presente ontem – um lugar melhor para ficar que é 50 quilômetros mais perto da cidade. Também tem que comprar alguns mantimentos e eu estava desejando legumes frescos algo ruim!! 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, pimentões, abobrinha, abóbora amarela, batatas vermelhas, aipo, 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.

Canola oil spray
2 Vegan Italian sausage links
1 cebola grande, em cubos
1 pimentão, em cubos
2 batatas vermelhas, cubado
1 abobrinha, em cubos
1 abóbora amarela, em cubos
1 talo de aipo, em cubos
4-6 dentes de alho, picado
Sal e pimenta a gosto
1 TSP. cominho
1 TSP. páprica
1 TBS. pimenta em pó
1/2 TSP. noz-moscada
1 TSP. salsa seca
1-15 oz. lata feijão vermelho, drenado
1 cup frozen succotash
1-28 oz. pode tomates cortados
1 xícara de caldo de legumes
1 bunch of kale, surgiu e picado
1-2 TSP. molho 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, até ficarem macios. Adicione o pimentão, batatas, abobrinha, abóbora, 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. Adicione os temperos (including the hot sauce depending how hot you like it) and allow to cook until the liquid comes to a boil.

Abaixe o fogo, 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, se se desejar.

Enjoy and stay warm!

(Visitado 811 vezes, 1 visitas hoje)

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4 Responses to Makeover Vegan extrema: Hearty Ensopado de Legumes Edição

  1. Rhea Parsons Janeiro 3, 2012 em 3:49 em #

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

  2. Karen de Collins Janeiro 3, 2012 em 3:47 em #

    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 Dezembro 4, 2010 em 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 Novembro 8, 2010 em 7:08 pm #

    Yum! Vegetable heaven!

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