White Bean, Spinach, and Barley Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SpicyBoston

"This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread."

Ingredients

• 1 cup uncooked pearl barley
• 3 cups water
• 1 teaspoon olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 3/4 cup small fresh mushrooms

• 1 cup chopped yellow bell pepper
• 2 tablespoons white wine
• 1 (15.5 ounce) can white beans, drained and rinsed
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 2 cups fresh spinach
• 1 pinch red pepper flakes

Directions

1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

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17.23

Veggie Goulash - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ButtercupBento

"A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn(TM) for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes."

Ingredients

• 1 teaspoon olive oil
• 1/2 medium onion, thinly sliced
• 1 small green bell pepper, thinly sliced
• 4 ounces mycoprotein pieces, e.g., Quorn(TM)
• 1 clove garlic, chopped
• 1 teaspoon paprika

• 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon tomato puree
• 1 teaspoon sugar
• salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
2. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

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22.04

Okra Gumbo - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ILUV2SAVE

"Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra."

Ingredients

• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1/2 (16 ounce) package frozen okra, thawed and sliced
• 8 ounces fresh mushrooms, sliced
• 1 (14.5 ounce) can diced tomatoes with juice

• 1 (6 ounce) can tomato paste
• 1/2 teaspoon file powder
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
3. Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

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14.20

Mexican Bean Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Donalyn

"Savory stew that's good on its own or served over pasta or rice."

Ingredients

• 1 cup dried pinto beans
• 1 cup dry black beans
• 1 cup dry garbanzo beans
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, crushed

• 1 teaspoon ground cumin
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups fresh corn kernels
• 1/2 teaspoon ground cinnamon
• salt and pepper to taste
• cayenne pepper to taste

Directions

1. Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
2. Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
3. Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

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13.19

Make-Ahead Vegetarian Moroccan Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Make-Ahead Mamas

"This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes."

Ingredients

• Spice Mixture:
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon curry powder
• Stew Vegetables:
• 1 tablespoon butter
• 1 sweet onion, chopped
• 2 cups finely shredded kale

• 4 (14 ounce) cans organic vegetable broth
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 large potatoes, peeled and diced
• 2 sweet potatoes, peeled and diced
• 4 large carrots, chopped
• 1 cup dried lentils, rinsed
• 1/2 cup chopped dried apricots
• 1 tablespoon honey
• 1 teaspoon ground black pepper, to taste
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)

Directions

1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
3. Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
4. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

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20.39

Vegan Mexican Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:cameronmeyer

"This vegan stew is absolutely excellent. A spicy hearty dish that is sure to make everyone smile. Top with chopped cilantro, if desired."

Ingredients

• 5 medium potatoes, peeled and cubed
• 2 carrots, chopped
• 1 stalk celery, chopped
• 4 1/2 cups water
• 4 cubes vegetable bouillon
• 1 tablespoon olive oil
• 1 large onion, diced

• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 1/2 tablespoons seasoned salt
• 1 (29 ounce) can hominy, drained
• 1 (28 ounce) can diced tomatoes with green chile peppers
• salt and pepper to taste

Directions

1. Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside.
2. Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside.
3. Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.

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14.57

Vegetarian Green Chile Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mrs. Hinman

"This very filling stew is a delicious way to use up all those leftover veggies in the fridge. Feel free to adjust the amount of green chiles in the stew according to the level of spiciness you prefer. Serve over cooked rice or with a tortilla."

Ingredients

• 1 tablespoon olive oil
• 1/4 teaspoon minced garlic
• 1/2 onion, chopped
• 2 large carrots, peeled and chopped
• 1 stalk celery, chopped
• 4 potatoes, cut in one-inch cubes
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 teaspoon salt

• 1/4 teaspoon pepper
• 1 yellow squash, cut in one-inch cubes
• 2 cups packed fresh spinach
• 1/3 cup frozen corn kernels
• 1 (16 ounce) can pinto beans, drained
• 1 cup cooked, shredded spaghetti squash (optional)
• 2 cups vegetable broth
• 5 cups water
• 3 (4 ounce) cans chopped green chile peppers

Directions

1. Heat olive oil in a large pot over medium-high heat. Add garlic, onion, carrots, celery, potatoes, chili powder, paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, about 10 minutes.
2. Toss yellow squash, spinach leaves, corn, pinto beans, and spaghetti squash into the pot. Continue to stir until spinach leaves have wilted, 1 to 2 minutes.
3. Pour vegetable broth, water, and green chiles into the mixture. If necessary, add more water to make sure vegetables are covered. Bring stew to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 45 minutes.

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21.52

Slow Cooker Mediterranean Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BROMFIELD

"A nice hearty stew that is wicked easy."

Ingredients

• 1 butternut squash - peeled, seeded, and cubed
• 2 cups cubed eggplant, with peel
• 2 cups cubed zucchini
• 1 (10 ounce) package frozen okra, thawed
• 1 (8 ounce) can tomato sauce
• 1 cup chopped onion
• 1 ripe tomato, chopped
• 1 carrot, sliced thin

• 1/2 cup vegetable broth
• 1/3 cup raisins
• 1 clove garlic, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika

Directions

1. In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
2. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

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22.16

Creamy Veggie Potato Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days."

Ingredients

• 3 quarts water
• 8 large potatoes, peeled and sliced
• 4 large carrots, diced
• 2 stalks celery, chopped
• 2 small onions, chopped
• 1/3 cup butter

• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 2 cups heavy cream

Directions

1. In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
2. Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

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19.51

Wakula's First Attempt at Vegetable Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WAKULACHEF

"Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread."

Ingredients

• 2 tablespoons butter
• 1 large yellow onion, chopped
• 2 bunches leeks, chopped
• 1 clove elephant garlic, chopped
• 4 stalks celery, chopped
• 3 large carrots, chopped
• 1 1/2 quarts vegetable broth
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can black beans

• 1/2 head Chinese cabbage, cored and shredded
• 4 large potatoes
• 1 tablespoon dried oregano
• 2 teaspoons dried basil
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon celery salt
• 1 dash ground cayenne pepper
• 2 bay leaves
• grated Parmesan cheese to taste

Directions

1. Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.

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15.22

Tomato-Curry Lentil Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Robin Oswald

"I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like."

Ingredients

• 1/2 cup dry lentils
• 1 cup water
• 5 ounces stewed tomatoes
• 1/8 cup chopped onion
• 2 stalks celery, chopped, with leaves

• 1/4 teaspoon curry powder
• 3 cloves garlic, minced
• salt to taste
• ground black pepper to taste

Directions

1. Combine lentils and water, bring to a boil.
2. Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

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18.25

Argentine Lentil Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Frank Mercer

"A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it."

Ingredients

• 1 cup dry lentils
• 1 quart water
• 1 cube vegetable bouillon
• 3 medium tomatoes, peeled and diced
• 1 large onion, diced
• 1 carrot, sliced
• 1 medium apple - peeled, cored and diced

• 1/2 cup frozen peas
• 1 large clove garlic
• 1 tablespoon olive oil
• 1/4 cup barbeque sauce
• 1/2 teaspoon paprika
• salt and pepper to taste

Directions

1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

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20.02

Vegan Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KRISTAB

"Comfort food vegan style."

Ingredients

• 1 onion, chopped
• 3 carrots, chopped
• 3 potatoes, chopped
• 1 parsnip, chopped
• 1 turnip, chopped

• 1/4 cup uncooked white rice
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 1/2 cups water

Directions

1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

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22.41

Mediterranean Vegetable Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:USA WEEKEND columnist Jean Carper

"A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta."

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup chopped red onion
• 2 cups coarsely chopped green pepper
• 2 large garlic cloves, crushed
• 1 cup sliced mushrooms
• 1 small eggplant, unpeeled, cut in 1- to 2-inch chunks

• 1 (28 ounce) can crushed tomatoes
• 1/2 cup kalamata olives, pitted and sliced
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon chopped fresh rosemary
• 1 cup coarsely chopped parsley

Directions

1. In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

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11.42

Squash Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GILLIANMCLENNAN

"Even my boyfriend, who is a meat and potatoes kind of guy, gets excited when I make this dish. As an added bonus, this happens to be fit for a vegan. This pleases a broad range of diets and tastes. Peeling the squash is quite tricky, but I have found that a carrot peeler is the most useful tool for this job. Serve with pita bread."

Ingredients

• 3 tablespoons olive oil
• 1 large white onion, diced
• 1 tablespoon ground cinnamon
• 2 tablespoons chili powder
• 4 cloves crushed garlic
• 1 tablespoon cumin seeds, toasted

• 2 tablespoons fresh lemon juice
• 4 large tomatoes - peeled, seeded, and coarsely chopped
• 1 medium acorn squash, peeled and diced
• 1 cup pinto beans, cooked or canned
• 1 cup water
• salt and pepper to taste

Directions

1. In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
2. Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
3. Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

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19.50

Vegetarian Moroccan Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Front242

"A great vegetarian meal that's really easy to make. Serve over steamed couscous."

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (4 inch) cinnamon stick
• salt and pepper to taste
• 1 pound butternut squash - peeled, seeded, and cut into 2-inch cubes
• 4 large red potatoes, cut into 2-inch cubes
• 2 cups vegetable broth

• 1 (15 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can canned diced tomatoes with their juice
• 1 cup pitted, brine-cured green olives
• 1/2 teaspoon lemon zest
• 1 3/4 cups water
• 1 (10 ounce) box uncooked couscous
• 6 tablespoons plain yogurt
• 6 tablespoons chopped fresh cilantro

Directions

1. Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.
2. Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender. Remove the stew from heat, and stir in the olives and lemon zest.
3. In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. Serve stew over cooked couscous. Garnish each serving with a dollop of yogurt and a sprinkle of cilantro leaves.

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21.53

Jacy's Middle-Eastern Fava Bean Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:XjacyX

"This is called 'Middle-Eastern' fava bean stew and not 'Moroccan' because I have also borrowed flavors from my Lebanese roots. This stew came to me on a Saturday afternoon when we were desperately low on groceries and had no meat in the freezer. The first time my carnivorous partner tried it, he honestly thought it contained meat. I have made this many times, and he devours it with relish! To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice, couscous or bulgur."

Ingredients

• Harissa Paste:
• 1 teaspoon coriander seeds
• 1 teaspoon caraway seeds
• 1/2 teaspoon cumin seeds
• 2 cloves garlic
• 1 pinch coarse sea salt
• 2 tablespoons sweet paprika
• 2 tablespoons dried red pepper flakes
• 2 tablespoons extra-virgin olive oil, or as needed
• 2 tablespoons olive oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 4 anchovy fillets, chopped (optional)
• 2 cups diced peeled butternut squash

• 2 carrots, chopped
• 1/2 red bell pepper, diced
• 1 cup frozen peas
• 1 pinch salt
• 2 cups vegetable broth
• 2 (14.5 ounce) cans fava beans, drained
• 1 (14 ounce) can canned tomatoes, diced
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon brown sugar
• 3 tablespoons pomegranate molasses
• 1 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint (optional)

Directions

1. To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
2. Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
3. Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
4. Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
5. Just before serving, stir in the chopped parsley. Top with the mint, if you like.

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16.48

Bean and Tomato Stew with Sage - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:amanda1432

"White beans and tomatoes combine with the light flavors of white wine, sage, and thyme in a stew with a chili-like consistency. So easy and satisfying."

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, quartered
• 1/4 cup white wine
• 1 (14.5 ounce) can diced tomatoes in juice
• 2 tablespoons water
• 1/4 teaspoon ground black pepper

• 1 1/2 teaspoons ground sage
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 (16 ounce) can cannellini beans
• salt and pepper (optional)

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.
2. Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.

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12.44

Ground Nut Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ABASS7997

"This is a wonderful, spicy chicken stew served over rice. I make it often for my husband and friends. It can easily be doubled to feed a crowd. It is an amazing African dish. I learned it from a good friend who was a missionary kid in Sierra Leone and Zaire. It can easily be modified for vegans by substituting vegetable broth and adding vegetables instead of chicken. Any fresh or frozen veggies that you have on hand can be added."

Ingredients

• 2 cups peanut butter
• 1/2 (6 ounce) can tomato paste
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 4 cups chicken broth
• 2 tablespoons vegetable oil

• 6 skinless, boneless chicken breast halves - cubed
• 1 onion, chopped
• 1/2 cup fresh mushrooms, sliced
• cayenne pepper to taste

Directions

1. Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.
2. Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.
3. Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.

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Rajma (Kidney Bean Curry) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUSMITA

"Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?"

Ingredients

• 2 cups dry red kidney beans
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 (2 inch) piece fresh ginger root, chopped
• 2 tablespoons vegetable oil
• 2 teaspoons ghee (clarified butter)
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 6 whole cloves
• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tomatoes, chopped
• 2 cups water
• 1 teaspoon white sugar
• salt to taste
• 2 teaspoons garam masala
• 1 teaspoon ground red pepper
• 1/4 cup cilantro leaves, chopped

Directions

1. Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
2. Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
3. Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
4. Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

Rajma (Kidney Bean Curry) - Vegetarian Recipes - Best Vegetarian Recipes
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21.04