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When it's winter, and my body needs a good detox or a gentle detachment from an over-consumption of foods my mouth loves and gut disdains, this is my go-to. It's filling and healing.
The beauty of soups and stews is you can use what you have, throw it in a blender or pot, season it, and add things until you enjoy the taste. So, whether you take this recipe as is, make it your own, or go off in a completely unrelated direction – enjoy.
Quick Notes:
This recipe serves about seven bowls. (I eat it for dinner throughout the week)
I would say it is mild-moderate spicy. Reduce the amount of peppers as wanted or needed to adjust the spiciness to your preference.
Buy organic and support local when you can. Don't forget to wash all your produce, beans, and grains before cooking.
Ingredients:
16 oz shiitake mushrooms, sliced
8 oz king trumpet mushrooms, sliced
roasted and added to stew post-blend
bushel of green kale
added post-stew blend
2 bunches of cilantro
one for stew blend
one for topping
3 medium sweet potatoes
2 medium sweet potatoes, peeled and diced into 1/2 inch cubes – for stew blend
1 medium sweet potato, diced – roasted and added to stew post-blend
1 large carrot, peeled and sliced
2 jalapeño peppers, sliced and deseeded
1 for the stew blend
2 for the topping
2 fresno peppers, sliced and deseeded
1 for the stew blend
1 for the topping
1 habanero pepper, sliced and deseeded
3 cans pinto beans
2 cans for the stew blend
1 can added post-stew blend
4 cups vegetable broth
2 cups vegetable broth – to be added in increments throughout the week as you reheat
3 cloves garlic, whole
2-3 tbsp unsweetened coconut cream (adjust for creaminess preference)
2 tbsp vegan cheese (Violife parmesan and Treeline cashew cheese are solid choices)
1 cup cooked quinoa
1 3/4 cup vegetable broth to cook quinoa in
3 tbsp olive oil
2 tbsp to sauté vegetables
1 tbsp to roast vegetables
2 1/2 tbsp Magic Vegetable Spice (breakdown below)
3/4 tbsp garlic powder
1/4 tbsp chili powder
½ tsp cumin
½ tsp thyme
1/4 tsp rosemary
1/4 tsp oregano
1 tsp cardamom
½ tsp coriander
½ tsp cayenne pepper
optional – Abbott's plant-based chorizo (or similar meat alternative)
optional – vegan sour cream (Kitehill sour cream is my go-to)
topping
Tools Needed:
Immersion Blender or Standard Blender
2 Pots (for ease... but the recipe can be accomplished with 1)
1 Sauté Pan
1 Baking Sheet
1 Sheet of Parchment Paper or Silicone Baking Mat
Knives and Cutting Board
Instructions:
Chop Vegetables:
Peel and dice two sweet potatoes into 1/2-inch cubes, set aside for stew
Dice the third sweet potato into small pieces, set aside for roasting
Peel and slice into small pieces, set aside for stew
Slice shiitake mushrooms, set aside for stew
Slice trumpet mushrooms into small pieces, set aside for roasting
Slice and deseed 1 jalapeño, set aside for stew
Slice and deseed 2 jalapeños, set aside for topping
Slice and deseed 1 fresno pepper, set aside for stew
Slice and deseed 1 fresno pepper, set aside for topping
Slice and deseed 1 habanero pepper, set aside for stew
De-stem and chop kale into bite-sized pieces
Cut the stems off one of the cilantro bunches – doesn't have to be perfect, just chop approximately (will be blended into stew)
Roast Vegetables:
Preheat the oven to 425 degrees
Add trumpet mushrooms and one diced sweet potato to a parchment-lined (or silicone) baking sheet; tumble in 1 tbsp of olive oil
Bake for 20-30 minutes – until potatoes are crispy
Sauté Vegetables:
Heat 2 tbsp olive oil in a large pan over medium heat.
Add the two peeled and diced sweet potatoes; sauté until softened, about 5 minutes
Stir in the sliced carrots, mushrooms, and garlic. Cook for 5 minutes, until softened, stirring occasionally.
Add Spices and Peppers:
Stir in 2 1/2 tbsp of the Magic Vegetable Blend (specific spices and amounts above). Cook for 1 minute until fragrant.
Add the jalapeño, Fresno, and habanero peppers. Sauté for another minute.
Build the Stew:
Rinse and drain two cans of pinto beans.
Add to a pot and throw in the stem-chopped cilantro. Stir well to combine. Heat for 2-3 minutes.
Add in the vegetables from the pan and 4 cups of vegetable broth.
Bring the mixture to a boil, then reduce heat to low and simmer for 10-20 minutes until the sweet potatoes and carrots are tender.
Cook the Grains – and "Meat"
Rinse and drain 1 cup of quinoa. (Use a wet measuring cup – I don't know why this works best but it does; it was perfectly cooked, so I don't mess with the process.)
Add quinoa to a second pot with 1 3/4 cup of vegetable broth.
Bring to boil. Cover and reduce heat to low, letting simmer for 15 minutes.
Remove from stovetop, leave covered, and let sit for 10 additional minutes.
Add 1 tbsp of olive oil to the still messy, just used sauté pan.
Mix in full package of Abbott's plant-based chorizo. Cook on medium-high for 4-5 minutes.
Rinse and drain 1 can of pinto beans. Reduce heat to medium and add to pan. Cook for 1 minute.
Add 1 cup of quinoa and cook for an additional 4 minutes.
Blend the Stew:
Using an immersion blender or standard blender – blend the stew pot with vegetables, cilantro, spices, and beans until smooth.
Add 2 tbsp of coconut cream and 2 tbsp of vegan cheese. Blend until creamy.
Add to a mixing bowl or large storage container.
Add Roasted Vegetables, Protein, and Grains:
Mix in the roasted mushrooms and sweet potatoes from the baking sheet.
Add the quinoa, "chorizo," and pintos from the pot.
Mix together thoroughly. Add vegetable broth to adjust to desired thickness.
Store in the fridge or enjoy immediately.
To reheat, add about a 1/4 to 1/2 cup of vegetable broth to a pot along with your serving. Reheat on medium-low for 4 to 5 minutes.
Serve:
Garnish with fresh cilantro, chopped peppers and kale, and vegan sour cream.