healthy vegan stew

This delicious creamy red lentil and quinoa stew will sure keep you warm and cozy. It is filling, nutritious, vegan, and gluten-free.

Red Lentil Quinoa Stew

olive oil

leeks (chopped)

potatoes

butternut squash

garlic (minced)

bay leaves

red lentils

quinoa

water

nutritional yeast (optional)

kale (roughly chopped)

ginger powder

cardamom powder

turmeric powder

salt

cashews

water (at room temperature)

g tapioca flour

100 g smoked tofu

chickpeas (cooked)

sesame seeds

salt (to taste)

Drain cashews well and put them into a high-speed blender. Add 200 ml water (at room temperature) and 10 g tapioca flour, and blend on high speed until smooth. Set aside.

Cashew cream

Thoroughly rinse red lentils and quinoa in a mesh strainer and let it drain thoroughly. Set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks, sweet potatoes, and squash and cook for about 8-10 minutes until tender. Stir in the garlic and then cook, stirring everything around the pot, for 30 seconds.

Pour in 1300 ml water and add red lentils, quinoa, and bay leaves. Bring the stew to a boil. Season with a little salt, add turmeric, ginger, and cardamom powder. Cover, reduce to a simmer, and cook for about 15 minutes.

After 15 minutes, add cashew cream, 2 tablespoons of nutritional yeast, and 3 handfuls of roughly chopped kale.

Bring the stew to a boil again and let it simmer on low heat for another 10 minutes until the lentils and quinoa are tender and the stew thickens.

Note: Feel free to add more water if the stew is too thick for your liking. Season accordingly.

Stew

Heat olive oil in a large pan over medium heat. Add tofu and chickpeas, and season with salt and turmeric.

Fry the tofu and chickpeas until golden and crispy while stirring constantly. Just before it’s done, add 1 teaspoon of sesame seeds and stir well.

Toppings

Serve in a bowl, top with fried chickpeas and tofu, and garnish with thyme and sesame seeds.

Serving suggestion

This vegan beef stew is made using shredded oyster mushrooms in a delicious ale based sauce. Our healthy vegan beef stew is slow-cooked so the mushrooms become incredibly tender and they melt in your mouth, much like the real deal. Learn how to make this easy vegan dish.

Vegan Beef Stew

onion

garlic (chopped)

wt. oz oyster mushrooms

carrot

tomato paste

fl oz ale

tsp, oregano

thyme

sage

tsp, ground peppercorn

Using your fingers, shred

Using your fingers, shred the oyster mushrooms into long strips. Set aside.

Chop the onions. Drizzle

Chop the onions. Drizzle a little olive oil in a frying pan and add the onions. Fry until translucent for about 5-8 minutes. Add the chopped garlic and fry for another minute until fragrant. Add the sliced carrots and shredded oyster mushrooms strips and fry for 2-3 minutes.

Add the tomato paste,

Add the tomato paste, ale and 500 ml (17 fl oz) water. Bring to a boil, then reduce the heat to low. Add the herbs, the spinach if using and the seasoning and mix well. Simmer for about 40-45 minutes until the vegan beef stew becomes fairly thick. Serve hot.

How to make Vegan Beef Stew

Top 2 healthy vegan stew recipes from across the web

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Top Tags

Red Lentil Quinoa Stew

Vegan Beef Stew

Top 2 healthy vegan stew recipes from across the web

The most viewed healthy vegan stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Lentil Quinoa Stew

Vegan Beef Stew

The most viewed healthy vegan stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine