Are you looking for some comforting vegan stew recipes to warm you up during the chilly weather? Look no further than these delightful and nourishing dishes by Tamal Ray. Whether you’re a fan of pumpkin, ale, and barley stew or prefer indulging in herby mushroom and kidney bean stew, these recipes are perfect for cozying up and satisfying your cravings for a hearty meal.
Pumpkin, Sage, and Barley Stew
If you’re a fan of squash and pumpkin, then you’ll love the wholesome flavors of this stew. The combination of pumpkin, ale, and barley creates a hearty and rich dish that will warm you up from the inside out. Here’s how to whip up this delightful stew:
Ingredients:
– 30ml olive oil, plus extra to serve
– 500g pumpkin, halved, seeds discarded, and chopped into 2cm-thick wedges
– 1½ medium onions, peeled and sliced
– 5 garlic cloves, peeled and finely chopped
– 300ml ale
– 300g pearl barley
– 1 tsp salt
– 1 bunch sage, leaves picked and finely chopped
– Sourdough bread, to serve
Instructions:
1. Warm the olive oil in a large saucepan and fry the pumpkin wedges until well browned. Transfer to a bowl and cut into 3cm chunks.
2. Fry the onions and garlic, then add the ale, pearl barley, and salt. Simmer for about 30 minutes.
3. Add the chopped sage, return the pumpkin to the pan, and simmer for another 15-20 minutes until tender.
4. Drizzle with a little more olive oil before serving and enjoy with a thick slice of sourdough toast.
Herby Mushroom and Kidney Bean Stew
If you’re in the mood for a flavorful and wholesome stew, Tamal Ray’s herby mushroom and kidney bean stew is the perfect choice. Packed with mushrooms, kidney beans, and a blend of aromatic herbs, this stew is a delightful vegan option to warm you up on a chilly day.
Ingredients:
– 400g mushrooms, sliced
– Olive oil
– Fine salt
– 2 medium onions, peeled and thinly sliced
– 3 garlic cloves, finely chopped
– ¾ tsp ground turmeric
– 1½ tsp ground cumin
– 300g dried kidney beans, soaked overnight in cold water
– 2 dried limes
– 115g fresh coriander, chopped
– 115g fresh flat-leaf parsley, chopped
– 4 tbsp dried fenugreek leaves
– 1 lemon
– Vegan yoghurt, to serve
Instructions:
1. Roast the mushrooms until dark and shrunken, then set aside to cool.
2. In a large saucepan, fry the onions, garlic, turmeric, and cumin, then add the kidney beans and water. Cook on a gentle simmer.
3. In a frying pan, fry the coriander, parsley, and fenugreek until aromatic and wilted, then add to the beans.
4. Once the beans are tender, add lemon juice, roast mushrooms, and vegan yogurt. Sprinkle with fresh coriander leaves and serve.
Both of these stew recipes are not only vegan but also very freezer-friendly, making them perfect for meal prep. So, whether you’re craving the earthy flavors of pumpkin, ale, and barley or the aromatic blend of herbs in the herby mushroom and kidney bean stew, these recipes are sure to warm you up during the chilly weather.
In conclusion, if you’re looking for hearty and nourishing vegan stew recipes to cozy up with during the cold season, Tamal Ray’s creations are a must-try. These flavorful and freezer-friendly dishes are not only perfect for meal prep but are also a delightful way to enjoy the wholesome goodness of whole foods in a comforting and satisfying meal. So, grab your ingredients, prep your favorite stew, and enjoy a cozy culinary experience this chilly season.
