Help me make a hearty veggie/vegan stew
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Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
Surely then it is cobbler rather than dumplings?
Uncle Fester
digging holes...
Been making this one for years, really nice.
Carrot & Red Lentil stew:
Chuck everything else in, add some boiling water and bring just to the boil.
Simmer on very low heat with the lid slightly ajar for about 45 minutes, stirring often and adding more boiling water if needed.
Serve with rice or pasta.
Makes enough for 3 (or can be divided into tupperware containers and frozen).
Carrot & Red Lentil stew:
- 1 tablespoon butter
- 1 medium onion or couple of leeks, chopped
- 3 large carrots, chopped
- 1/2 to 2/3 cup red lentils
- 4 fresh tomatoes roughly chopped
- 250g (half a bag) of sultanas
- cube of vegetable stock
- some freshly grated ginger (essential)
- Curry powder, Garam Masala, and/or Chilli powder to taste
- ground pepper to taste
- any other assorted spices like cumin or coriander (optional)
- some boiling water
Chuck everything else in, add some boiling water and bring just to the boil.
Simmer on very low heat with the lid slightly ajar for about 45 minutes, stirring often and adding more boiling water if needed.
Serve with rice or pasta.
Makes enough for 3 (or can be divided into tupperware containers and frozen).
moose
like some cat from Japan
Nope
gentlegreen
I hummus, therefore I am ...
My mum used to make "mum curry" once a year with left over poultry - so that pot of curry powder must have got more mellow by the year ... not only was there sultanas, but also apples with bits of core left in 
I can't believe my dad ever ate it - must have been when he was back at work and we were still home from school ...
I can't believe my dad ever ate it - must have been when he was back at work and we were still home from school ...
Wolveryeti
Detty Pig
If it's too watery adding a bit of Bisto is no bad thing - think most of the Bisto range is vegan
Aladdin
John 3:16 Mathew 4:19 16:26 John 14:6 8:32
Aladdin
John 3:16 Mathew 4:19 16:26 John 14:6 8:32
It is but like the 'Beef' Oxo cube someone mentioned above, that'd be way too 'meaty' for me and many veggies/vegans I know.
oryx
Sitting on the bok of the day
This is the dog's bollocks (not literally obv) - been making it for years. It's cheap as chips and takes a long time, but tastes lovely and is good heated up. Browning each of the veg first really does give it a rich flavour.
I nearly always substitute celery seeds with pounded coriander seeds.
From a very old M & S cookbook:
I nearly always substitute celery seeds with pounded coriander seeds.
From a very old M & S cookbook:
No, I do my dumplings separate to the stew, in a bun tray like yorkshire puddings. My mum would throw big blobs of dumpling mix into the stew rather than make balls out of it and she'd do some in the oven. I liked both but I couldn't eat soggy ones now. If there were any crispy ones left we'd have them with syrup for pudding.
I just made them tonight for the first time in years with quorn sausage casserole. My son's girlfriend was blown away.
This is my fave, it's veggie and easily veganised. Rich tomatoey stew, with wine, bay leaves and herbs, chickpeas, veg, sourdough, and pesto. All the yum with no hard ingredients to find.
ottolenghi.co.uk
Chickpea tomato and bread soup | Ottolenghi Recipes
This chickpea soup is somewhere between a soup and a vegetable stew, it is a warming and filling meal in a bowl. Browse online for more.
ottolenghi.co.uk
farmerbarleymow
I'm Petee's spirit animal
What's wrong with sultanas?Nope
moose
like some cat from Japan
Nothing as such, but it depends what they're in.What's wrong with sultanas?
geminisnake
a complex mass of conflicting ideas
You don't need veg suet, just use whatever spread you use on your bread, vitalite or whatever. I use Lidl spread, it's not vegan, but might be veggie.
Also a tin of mixed beans will make it hearty imo.
geminisnake
a complex mass of conflicting ideas
What's wrong with sultanas?
Nothing if you eat them as grapes
Dried grapes whatever the type are WRONG 
nogojones
spelling is overrated
Fully agree. One of my favourites. The soaked in crutons and pesto just finish it off. I keep meaning to use wild garlic pesto in th springThis is my fave, it's veggie and easily veganised. Rich tomatoey stew, with wine, bay leaves and herbs, chickpeas, veg, sourdough, and pesto. All the yum with no hard ingredients to find.
Chickpea tomato and bread soup | Ottolenghi Recipes
This chickpea soup is somewhere between a soup and a vegetable stew, it is a warming and filling meal in a bowl. Browse online for more.
a_chap
When the world came apart, where were you?
Tomorrow I shall be cooking up a panful of my* famous brussels sprout soup.
*not my recipe but I have made it famous in our household by... er... cooking it occasionally.
A couple of bag loads of reasonable sprouts
An onion and a bit
Some stock
Mixed herbs (optional)
Salt/Pepper
A big slug of dry sherry when it's cooked
Cream (or vegan alternative I suppose)
Dice the onions and sweat them (in oil or butter) in a heavy pan over a medium heat
Peel (if necessary) and roughly chop the sprouts add to the pan let them cook and dehydrate a bit. Stir lots to prevent the onions burning.
Add stock and herbs and salt and pepper and simmer for a while
Break out the hand blender or liquidiser - your choice. Masochists have the option of using a hand implement instead.
Puree the soup, season further to taste.
Turn off heat, add sherry whilst the soup's still hot.
Serve with bread, obviously. In bowls, even more obviously.
Oh and you can add a dollop of cream or freshly chopped herbs of you're a show-off.
*not my recipe but I have made it famous in our household by... er... cooking it occasionally.
A couple of bag loads of reasonable sprouts
An onion and a bit
Some stock
Mixed herbs (optional)
Salt/Pepper
A big slug of dry sherry when it's cooked
Cream (or vegan alternative I suppose)
Dice the onions and sweat them (in oil or butter) in a heavy pan over a medium heat
Peel (if necessary) and roughly chop the sprouts add to the pan let them cook and dehydrate a bit. Stir lots to prevent the onions burning.
Add stock and herbs and salt and pepper and simmer for a while
Break out the hand blender or liquidiser - your choice. Masochists have the option of using a hand implement instead.
Puree the soup, season further to taste.
Turn off heat, add sherry whilst the soup's still hot.
Serve with bread, obviously. In bowls, even more obviously.
Oh and you can add a dollop of cream or freshly chopped herbs of you're a show-off.
UrbaneFox
The answer is a lemon
Nigel Slater adds thyme, walnuts, creamed horseradish and chopped parsley to his, though not necessarily all at the same time.
scifisam
deleted
One I make that people love far more than its deserves is basically:
Buy every tinned bean and pea you can find. My local co-op has about 11 of them. Turkish shops usually do too. Make sure to include different sizes, shapes and colours. Definitely include butter beans and kidney beans.
Tip them all through a colander.
Pour the beans into a saucepan or preferably a slow cooker with tons of herbs and some Worcester sauce. Add the amount of paprika you think is right, then double it. Plus a couple of stock cubes and pre-fried onions and garlic.
Cook it for about two hours in a saucepan, all day on medium in a slow cooker, making sure it doesn't stick to the pan.
Serve.
It's genuinely amazingly good despite being extremely easy.
Buy every tinned bean and pea you can find. My local co-op has about 11 of them. Turkish shops usually do too. Make sure to include different sizes, shapes and colours. Definitely include butter beans and kidney beans.
Tip them all through a colander.
Pour the beans into a saucepan or preferably a slow cooker with tons of herbs and some Worcester sauce. Add the amount of paprika you think is right, then double it. Plus a couple of stock cubes and pre-fried onions and garlic.
Cook it for about two hours in a saucepan, all day on medium in a slow cooker, making sure it doesn't stick to the pan.
Serve.
It's genuinely amazingly good despite being extremely easy.
A380
How do I change this 'custom title' thing then?
Hope you have the Windows open today.
gentlegreen
I hummus, therefore I am ...
Those are quality sprouts 
ATOMIC SUPLEX
Member Since: 1985 Post Count: 3
Peel swede don't peel parsnips. I would brown up the parsnips and onions with garlic first. Then just stick it all in a pot with stock and slow cook it in a little water for an hour. Swede is probably going to take the longest.
Never peel parsnips, carrots or potatoes.
Never peel parsnips, carrots or potatoes.
equationgirl
Respect my existence or expect my resistance
I have posted on here before about a similar curry my mother makes from time to time. She used a recipe from a Shirley Goode cookbook, who advocated growing your own mung beans in the airing cupboard.My mum used to make "mum curry" once a year with left over poultry - so that pot of curry powder must have got more mellow by the year ... not only was there sultanas, but also apples with bits of core left in
I can't believe my dad ever ate it - must have been when he was back at work and we were still home from school ...
Gave me such a violent dislike of curry I didn't touch it for years, then I was hooked once I discovered the proper stuff.
equationgirl
Respect my existence or expect my resistance
Everything.What's wrong with sultanas?
gentlegreen
I hummus, therefore I am ...
With my mum it was "Good Housekeeping" ...
I forget where I learned how to sprout mung beans ... I always grew them in the light - though I did buy some soya beans a few years back to try making crispy sprouts - on the basis that I get enough vit. C anyway -but they turned out to be sterile ...
