Recipe by KRISTAB
"Comfort food vegan style."
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uncooked white rice
ground black pepper
2 1/2 cups
With a few additions this is a rich and satisfying stew. I changed the flavor profile by adding 1 teaspoon ground ginger, 1 teaspoon crushed red pepper, 2 tablespoons creamy peanut butter, and 1 tablespoon tamari soy sauce. This gives the recipe a rich and peanut base with a gingery, spicy kick.
As has been said before this is bland if made as is. Like a clear broth. If that is what you want, you will like this. But there is no reason why vegan food cant be delicious.
My advise. Make it as written. 5-10 minutes before it is done, taste it. The last 5 minutes wont change the taste. If you dont like it, modify it per the reviews.
I followed most of Athena_Girls advise (minus the red pepper) and a lil garlic (per another review) and the soup was a nice surprise! I was leery about the peanut butter, but it worked out great. If you arent sure about it, start with 1 Tablespoon. Once you see what it does, you'll like it. I also used sweet potatoes/yams. The flavor was great! 4+ stars with the modifications.
Oh, I think I ended up using 4 cups of water. Add a bit of flour if you need to thicken it.
I really dug this! I love root vegetables, but I substituted broccoli and celery for the parsnip and turnip, as we didn't have any. And threw in alittle more salt. Also had to add alot more water! But I loved it!
I did not care for this recipe. It was quite spicy, which is a good thing normally - except when it overpowers the flavor. Speaking of flavor, outside of the spices, there was none. I looked in the pot while I was cooking and said, "This is a very beige meal." The parsnips and turnips, which I'd never tried before, were not good, and I doubt I'll eat them again. One last thing... this makes a LOT of stew. I cut the recipe in half and I could hardly finish one serving. Two servings alone took up an around-three-quart pan. I would suggest something, but nothing could really fix this recipe without completely changing it. Oh well.
I also used this stew to break the master cleanse fast. I thought the pepper was great, in fact, added cayenne as well. Didn't use parsnips but added halved grape tomatoes, broccoli, celery, an extra onion, and 3 cloves of garlic. The stew had tons of color and flavor!
Quick and easy. Too spicy, so would cut back to 1/2 tsp pepper next time. Also, added garlic and sweet potato for more flavor.
A solid, simple recipe, and a good "foundation" for making vegan stew. You could take this recipe and add celery or peas or corn or any other cooking vegetable if you wanted to play around. Tasty and satisfying and goes really good with bread.
Excellently customizable stew. The vegetables all blend very well together and are just waiting for a couple of your own spices. I've done this recipe a few times, this time I added jalepeno and chili peppers because I like it spicier and increased the cumin and supplemented with tumeric because I like the Indian flavor. But you can do whatever you want with it, I've tried very different things and it always comes out well as long as you experiment a little. Very fun to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 232
** Calories from Fat: 6
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