Dinner/lunch recipe, Lunch/dinner ideas, Meatless Monday recipe, nutrition, recipe, Uncategorized, vegan food, Vegan food ideas, vegan recipes, What i eat in a day

Vegan winter stew recipe

When the weather goes from “almost spring” to minus degrees, snow and wind then the only thing i want to eat is warm comforting meals and that means lot’s of soup!

When it comes to soup i am not much of a “smooth” soup type of person, i want some texture and crunch and prefer my soup to not be pureed. Mostly because i don’t feel as full or satisfied afterwards. Just like with smoothies or nice cream bowls, i need to add things on top to add extra texture and crunch and i feel fuller and satisfied for longer!

Last year my mum made a vegan wild stew soup for my birthday which turned out super good, so i decided i wanted to try to recreate it student style! I.e, i don’t have 101 different fancy ingredients to use when making soup or any recipes. Instead i stick to basic sauces and seasonings! Also i made a quick version – as the stew my mum made cooked for about 1-2 hours, and well… i am far too impatient for that. I want my food to be rather simple, not have so many ingredients and be quick to make – which is basically all the recipes i share on here!

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If you try this soup, let me know what you think!! (Note, i am sure you can use something else instead of Oumph! Such as seitan or TVP) 🙂

Ingredients:

2 cubes vegetable stock

5 carrots

5-6 potatoes

2 onions

1 brocolli head

c.a 200g fresh mushrooms

c.a 300g frozen peas

c.a 200g frozen cauliflower

220g Oumph! (either plain or garlic and thyme)

c.a 3-5dl oat cream

2-5tbs soya sauce (dark)

Oil for frying

Salt and pepper

Serve with example boiled potatoes/mashed potatoes and peas

How to:

Begin by boiling c.a 1l-1,5l water with 2 cubes of vegetable stock. Begin peeling and chopping the potatoes and carrots and adding to the boiling water. Take the peas and cauliflower from the freezer and let sit defrost slightly.

While the potatoes and carrots are boiling, dice the onion and rinse the mushrooms (if necessary) before slicing into small pieces. Chop the broccoli into smaller pieces. Then add the oumph to a frying pan with some oil. Add c.a 2tbs soya sauce and let fry c.a 5 minutes before adding the onion and mushrooms. Continue frying for another 5 minutes. Add the broccoli to the stew (potatoes and carrots)

When the oumph! mix is done frying, add to the pot with potatoes and carrots. Add the peas and cauliflower as well. If there is too much water in the pot pour away some of the water so that only about half the mix is covered. Or if there is too little water, add a little more.

Then add oat cream around 300-500ml as well as 2-3tbs soya sauce (or according to taste). Add extra seasoning according to taste.

Let cook for another 2-3 minutes if necessary before serving with example more peas, lingonberry jam and boiled potatoes. or mashed potatoes Or with some freshly baked bread and oat cream!

Also – I am not a huge fan of mashed potatoes, but i added oat cream, herb salt and a small click of vegan margarine to the mash and it made it a whole lot better than just plain regular mashed potatoes!

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8 thoughts on “Vegan winter stew recipe”

  1. What sort of oat cream do you use? They sell two varieties of Oatly here – one is a crème fraiche and the other is I think more like a single cream pouring one. Would either of these be any good? I see you use oat cream quite a lot in your food and it would be useful to know which one I could use for things like sauces and dressings and adding to recipes “instead of”. 🙂

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      1. As far as I know they don`t sell that one. I am thinking that maybe I need to start looking at different shops rather than sticking to my usual one for my main shop – I may find something new 😉

        Like

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