Vegetable Stew Recipe
Try our hearty Vegetable Stew
at your next party. It's suitable for vegetarians and vegans, so everyone can enjoy it!
How to make our hearty vegan Vegetable Stew:
Vegetable Stew Ingredients:
2 onions
4-6 medium-large potatoes, cut into large cubes
10 large carrots, cut (we like the Chinese rolling cut for this recipe - see info at bottom of page)
salt to taste (we use about 2 teaspoons)
(Add the following ingredients after cooking the above, as described in the directions.)
1/2 large can V-8 juice, reserving 1 cup
1/3 cup barley flour (available online or at your local health food store.)
2 cans Green Giant Niblets corn, with liquid
2 cans cut green beans, drained
Directions:
In a very large pot or cast iron dutch oven, saute 2 onions in 1-2 tablespoons olive oil. Add potatoes and carrots, and enough water to almost cover. Cook till potatoes and carrots are almost done. Add 1/2 large can V-8 juice, reserving about one cup. Put cup barley flour in a cup or bowl, and slowly add enough of the reserved V-8 to make a thin paste. Add extra V-8 or water if needed, then add this mixture slowly to the stew, stirring it in to disperse smoothly. Add 2 cans of Green Giant Niblets corn, with liquid) and 2 cans of cut green beans (drained.) Let the stew simmer a few more minutes until potatoes and carrots are done.
Variations:
- Cabbage is also good in this stew, about 2-3 cups, in about 1/2"x3" strips. Add when potatoes and carrots are about half cooked.
- Celery is good, too; 2-4 stalks, cut as you like. Add half-way through cooking, or near the end.
- 2 teaspoons ground coriander adds a nice flavor.
- In place of salt, use Vege-sal (available online or at your local health food store.)
Comments:
- This is an easy and inexpensive main dish, and if you have any vegans at your party, they can enjoy it, too!
- Barley flour adds a nice bit of sweetness to the stew, and is also great for making yummy wheat-free barley biscuits.
- Chinese rolling cut (as described in Tassajara Cooking):
"After each diagonal cut the carrot is rotated by walking your fingertips towards you. Each cut intersects the plane of the preceding cut. These pieces can be made large or small, fatter, thinner, longer, shorter."
(Personally, we like our pieces very triangular, with one end thick, the other thin. It seems to make them taste better!)