I'm freezing. Winter is coming. Kasey and I hosted a dinner party last weekend and we puzzled over what we could make. No vegans were attending BUT we can't resist preparing a beautiful vegan menu. It's such a nice feeling when people that expect vegan food to be bland and tasteless and boring are proven wrong :P We decided on a stew because what's better when you're cold and want something warm and hearty. This stew was so fun to make, and simple. The chopping took a while but if you have a good knife or a food processor that would help a lot.
We started with making the stock. I think making a stock can seem a bit intimidating if you've never done it before. It creates the base of the stew and that's where your base flavor starts. I'll break this recipe into two parts to simplify. Keep in mind, that if you are low on time it is perfectly okay to buy a pre-made vegan stock at the store, but we found it fun and delicious to make our own.
1 Brown Onion, cut into quarters
2 Stalks of Celery, chopped in half
4 Carrots, medium size, cut in half
8 cloves of Garlic, cut in half
2 bay leaves
1 tablespoon Cumin
Handful of fresh Parsley
Handful of fresh Rosemary
Salt and Whole Peppercorns, we didn't really measure, just added as we went
6 Cups Spring Water
*We included mushrooms in our stock, but removed them after about 10 minutes when we realized they could be overpowering.
Throw all of it in a big pot with a lid. Heat on high until boiling. Then turn the heat down to low and let it simmer for about 2.5-3 hours. We ended up letting it cool over night just for extra flavor development. Strain completely (you might be able to find another use for the leftover vegetable, Kasey happily ate the carrots on their own they were so good :D). You'll need about 2 cups of stock liquid for your stew.
Quinoa and Vegetable Vegan Stew
1 Brown Onion, chopped
2 Carrot, chopped
1.5 cups Quinoa
2 tablespoons of Macadamia Oil
1 tablespoon Cumin
2-4 cloves Garlic, finely minced
Salt and Ground Pepper to taste
Handful of Rosemary
Handful of Basil
5 Medium Tomatoes, chopped
2-3 cups of red and green cabbage, shredded
2 Cups Kale
1 Sweet Potato/Kumera, chopped
2 Cups of the above prepared stock
2-3 Cups Spring Water
Add the chopped carrot and onion and garlic to your pot, with the macadamia oil. Cook it off just a bit then add the quinoa.
We hope you love it as much as we did! We had about 12 servings but everyone wanted seconds so it was hard to tell. It was perfect for our chilly evening dinner party. It was a big hit, for vegans and non-vegans alike :P