Kara's Vegan Winter Stew
A simple little recipe for Vegans & Veggie lovers alike. Just about the only think that doesnt belong in a recipe with the name Vegetable Slurry is meat. I'm a reformed meat eater / quasi veggitarian and I love this recipe!
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 3
spicy
sweet
hot
vegan
vegetarian main dishes
all in stew
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp ground cinnamon
- 3 tbsp olive oil
- 0.5 tsp salt
- 1 cup spinach roughly chopped
- 1 tsp ground turmeric
- 1 onion small
- 1 sweet potatoe small, cubed (optional for lower-carb)
- 1 large carrot chopped
- 2 cloves garlic (up to 3 cloves), minced
- 1 cup vegetable stock
- 0.5 small red bell pepper chopped
- 0.5 small zucchini chopped
- 1 14-oz can chickpeas (garbanzo beans)
- 1 tbsp curry powder
- 0.75 tsp cayenne
- 0.25 cup raisins
- Carbohydrate 60.488453 g
- Cholesterol 0 mg
- Fat 15.7764736666667 g
- Fiber 11.2340868094524 g
- Protein 9.49380666666667 g
- Saturated Fat 2.17283206666667 g
- Serving Size 1 1 Serving (389g)
- Sodium 764.981866666667 mg
- Sugar 49.2543661905476 g
- Trans Fat 0.942370166666668 g
- Calories 406 calories
In a medium pot, cook the rice/grain as you usually do. While rice/grain is cooking, in a large saucepan on medium heat, saute the onions in oil until translucent. Add the sweet potatoes, carrots, and garlic and saute for 2 minutes, stir occasionally to avoid sticking. Add the stock, red peppers, zucchini, chickpeas, turmeric, curry, cinnamon, cayenne, and salt. Stir well. Reduce heat and cover with lid. Cook for 10-15 minutes, or until vegetables are tender. Stir in the raisins and spinach, remove from heat and let sit for 5 minutes before serving atop your rice/grain. Makes 2 large or 4 small servings.
