VEGETABLE STEW | THE WHOLE FOOD PLANT BASED COOKING SHOW
Vegetable Stew is the perfect dish to enjoy on a cool winter evening. This filling Plant Based Vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma. This show…
Provided by Jill Dalton
Total Time 1 hours
Prep Time 20 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F (204°C)
- Sauté onions, celery and mushrooms for 5 minutes.
- Add red wine to deglaze pan and cook for a couple minutes.
- Stir in the tomato paste and a little bit of vegetable broth.
- Add the onion and mushroom mixture along with all of the remaining ingredients to a dutch oven or casserole dish with a lid, pressing the rosemary sprig lightly into the broth.
- Bake covered for 45 minutes to 1 hour or until potatoes and carrots are slightly soft.
- Remove lid and bake another 15 minutes.
- *optional: If you would like a thicker broth, stir 2 tablespoons of cornstarch or arrowroot powder into 1/4 cup of water and stir it into the broth before baking.
Nutrition Facts : Calories 200, FatContent 20 grams
KALE & POTATO BAKE | THE WHOLE FOOD PLANT BASED COOKING SHOW
Winter is the best time of year to enjoy comforting casseroles so here is a delicious Plant Based Vegan Kale and Potato casserole to start out the new year. Being chocked full of tender potatoes and earthy kale, you will…
Provided by Jill Dalton
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4-6
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F (204°C).
- Sauté onions and garlic until translucent.
- Add the diced potatoes and vegetable broth, cover with a lid and cook for about 10 minutes, checking frequently to make sure it doesn't burn.
- Add the kale to a large mixing bowl.
- Pour the cooked potatoes, onion and garlic over the kale and set aside.
- To make the sauce, add all of the ingredients to a blender and blend until smooth.
- Pour the sauce over the kale and potatoes and stir.
- Pour mixture into a 9inch by 9 inch casserole dish.
- Bake for 45 minutes, checking at 30 minutes, pressing kale down into the sauce if needed.
- Store covered in the fridge for up to 5 days.
Nutrition Facts : Calories 200, FatContent 20 grams
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