This Comforting Vegan Stew is super easy to make and only uses super simple ingredients that you probably keep in your fridge and pantry all the time...
I'm back from Costa Rica
, people... or well, at least my body is! I definitely
left my heart somewhere over there
, buried at the foot of some majestic palm tree, right next to a fallen coconut. But as much as
I'd have wanted to stay there forever
, I had to come back, and even earlier than initially planned.
Truth is, I have been back for almost 2 weeks now,
confined at home
as is required by law, but it's been such a strange return that I've been in a
mixed state of shock and confusion
ever since I got home. I don't quite know what to do with myself.
Or what to feed myself, for that matter.
All I can say is that
comfort food ranks really high on my list
of coveted sustenance. But when circumstances make it kinda hard to even stock the fridge and pantry, one has to
keep things simple!
Well, good thing is
it doesn't come much simpler
than this uncomplicated Comforting Vegan Stew. It calls for
very basic ingredients
that we all have at home, at practically any given time.
Not that lack of time really is an issue, these days...
but hey. Quick is never a bad thing!
Leaves more time for meditating...
Start by heating some avocado oil
(or other cooking oil of your choice)
large stockpot with fitting lid
set over medium-high heat. Once hot, add the
onion, celery, garlic, mushrooms
, salt and pepper and cook until golden and fragrant,
about 5 minutes
Add the sliced carrots and diced potatoes
, then stir to coat...
Next, add the
diced tomatoes, vegetable broth, red wine
tomato paste, tamari sauce, Dijon mustard, maple syrup, dried herbs and bay leaves
; stir well and bring to a slow simmer.
The addition of red wine really contributes to the
of this stew , but feel free to use more
vegetable broth, if you'd rather not do the booze
. If you do decide to go with the wine, be sure to use a good drinking dry red wine. A sweet, fruity wine wouldn't really work with the flavor profile of this dish.
Cover the pot and continue to simmer
about 20 minutes...
...or until the
carrots and potatoes are tender
and the liquid has turned into a
beautiful thick sauce
At this point, you want to kill the heat and
add the spinach leaves and kidney beans.
Stir delicately, until the
spinach is completely wilted
beans are heated through
Serve without delay
, sprinkled with a little bit of chili pepper flakes, if you are so inclined!
You know I always love me a little bit of heat!
And if you want to
kick that comforting level up a notch
, serve with a nice slice of warm, crusty