Vegan Stews (7) Collection
chunky vegetable stew with chickpeas 
corn and pumpkin stew 
corn lover's vegetable stew 
curried lentil stew 
eggplant, zucchini and sweet red pepper stew 
fall river vegetable stew 
garbanzo and spinach stew 
  chunky vegetable stew with chickpeas
6   servings
2 Tbsp  oil
2   garlic cloves
1 cup  chopped onions
2   celery stalks cut into 1/2" pieces
2   carrots cut into discs
2 medium  parsnips; cut into discs
1 large  potato; cubed
2   3 cup -tomato juice, plus:
5 cup  -water
1/2 cup  chopped parsley
1 tsp  marjoram or oregano
  salt and pepper; to taste
1 can  chickpeas; drained
2 cup  shredded cabbage (optional)
heat the oil in a large pan and toss the onion, garlic, celery, carrots, 
parsnips and potato in it over a low heat. add the juice and water, 
marjoram, oregano, salt and pepper to taste. increase the heat and simmer 
for 20 minutes. add the drained chickpeas and the cabbage, if you are 
using it, and cook for a further 10 minutes. serves 6. "the recipe called 
for parsnips but i did not have any. even without them the recipe was 
good. everything "mingled" very well together. all i would take out would 
be the cabbage, personally. the chickpeas are great in the stew!" 
corn and pumpkin stew 
  serves 6
3 ear  of corn and 10 oz frozen corn, off the cob
1 small  pumpkin (about 3 pounds)
1   yellow onion, peeled and sliced
1 cup  water
  salt and pepper to taste
shell the corn from the cob and mash to a pulp. i use my food processor 
for this. if using frozen corn, you need not let it defrost if you have a 
food processor. 
peel and seed the pumpkin and cut into small pieces. place all ingredients 
in a covered saucepan and simmer until the pumpkin is soft, about 30 
minutes. serve hot. 
corn lover's vegetable stew 
serves 4 
2-1/2 cup  veg broth
1   onion
2   minced garlic cloves
4 cup  peeled butternut squash cut in 1-inch cubes
1   16 oz can diced peeled tomatoes
1-1/2 cup  corn kernels or a drained 15 1/4 oz can
1 Tbsp  chopped fresh thyme or 1 tsp dried
1 tsp  salt
1/4 tsp  pepper
1   14 oz can golden or white hominy
1   red or green bell pepper, trimmed and cut in 1-inch squared
use saucepan or stewpot that will hold at least 4 quarts. saute onion and 
garlic in 1/2 cup of the broth until onion softens, about 5 min. add 
everything except the hominy and bell pepper. stir. bring to a boil and 
cover. reduce heat to maintain a simmer and cook 10 minutes. add hominy 
and bell pepper, cover and cook until squash and bell pepper are tender 
but not mushy, about 10 min from everyday cooking with dr. dean ornish 
curried lentil stew 
serves 6 
1 tsp  ground turmeric
1 tsp  chili powder
2 tsp  ground cumin
1/4 tsp  ground cinnamon
1/8 tsp  ground cloves
2 tsp  coriander seeds -- whole
2 tsp  mustard seeds
2 Tbsp  canola oil
1 small  onion -- finely diced
1 tsp  fresh ginger -- grated
8 cup  water
2 cup  dried lentils -- sorted and rinsed
1/2 tsp  salt
2 large  carrots -- thickly sliced
3/4 lb.  potatoes -- peeled and diced
2 Tbsp  lime juice
1/2 cup  fresh cilantro
lentils cook quickly and mix nicely with curry spices. this stew comes 
together rapidly yet its rich flavor suggests that it cooked for hours. 
mix together the turmeric, chili powder, cumin, cinnamon, and cloves. set 
aside. grind the seeds with a mortar and pestle, then heat the oil in 
large stockpot and add the seeds along with the onion. saute over a low 
heat for 2 - 3 minutes. add the ginger and powdered spices, stir to 
combine, then pour in the water along with the lentils and salt. bring to 
a boil, reduce heat, cover and simmer for 20 minutes. stir occasionally. 
add the carrots and potatoes, then continue to cook uncovered for 15 
minutes. stir in the lime juice and cilantro, then serve. recipe by : 
mindy toomay & susan geiskopf-hadler, p. 146 
eggplant, zucchini and sweet red pepper stew 
serves 4 
1   eggplant, cut into 1 inch cubes
1/4 cup  olive oil
1 cup  chopped onion
5 clove  garlic, chopped
1/2 cup  basmati rice
1   zucchini, cut into large chunks
1 large  red bell pepper, chopped
3   fresh tomatoes, diced
1 cup  marsala wine
1-1/2 cup  water
1/2 tsp  salt, or to taste
1/4 tsp  red pepper flakes
1/4 cup  chopped fresh basil
1/4 cup  chopped fresh parsley
1 sprig  fresh rosemary, chopped
place eggplant in a colander and sprinkle with salt. heat olive oil in a 
dutch oven or large pot. rinse eggplant and pat dry. saute until slightly 
browned. stir in onion and saute until transparent. stir in garlic and 
saute for 2 to 3 minutes. stir in rice, zucchini, red bell pepper, 
tomatoes, wine, water, salt and red pepper flakes. cook over medium-high 
heat until mixture reaches a low boil. reduce heat and simmer for 45 
minutes, or until vegetables are tender. remove from heat and stir in 
basil, parsley and rosemary. 
fall river vegetable stewfall river vegetable stew 
serves 4 
  in a large soup pot, saute:
1 large  spanish onion, chopped
4   garlic cloves, pressed
3 Tbsp  olive oil
  when onion softens, stir in:
5 small  potatoes, cut into chunks
2 large  carrots, cut into 1/2" rounds
2 Tbsp  sweet hungarian paprika
  saute for 3 or 4 minutes. make sure the paprika does not burn.
  pour in:
1 cup  water of vegetable stock
28 oz.  can whole tomatoes, crushed
2   bay leaves
1 cup  dry red wine
cover now and let the whole thing simmer for about 10 minutes. add: 1 
generous handfull green beans, trimmed and halved 3 cups sliced mushrooms 
continue to simmer, covered, for about 30 minutes. stir occasionally. mix 
in: 1 cup corn, fresh or frozen simmer for about 15 minutes more or until 
the potatoes and the carrots are tender. add: salt and black pepper to 
taste. remove the bay leaves. this is not a crockpot recipe. originated 
from moosewood restaurant. 
  garbanzo and spinach stew
8   servings
1 small  onion, finely chopped
3 clove  garlic, minced
2   pinches red hot pepper flakes
1 tsp  paprika
1 tsp  rosemary
1/4 cup  fresh parsley, chopped
1 cup  tomatoes, diced
2   15 oz. cans garbanzo beans
  salt and pepper
2   10 oz. packages fresh spinach
spray a wide saute pan with cooking spray and heat over high. add onion, 
garlic, red pepper flakes, paprika, rosemary and half the parsley. saute 
for 2 minutes, then lower the heat to medium and cook, stirring frequently 
until onions are soft (about 12 mins). add tomatoes, beans, and season 
with salt and pepper, then cover and simmer for 15 minutes. meanwhile cook 
spinach until tender. add spinach to bean mixture. serve in pasta bowls. 
(ID: 7532) Mirror: Sat, May 29, 2004

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