Kara's Vegan Winter Stew

2 reviews, 5 star(s). 100% would make again

Ready in 30 minutes

A simple little recipe for Vegans & Veggie lovers alike. Just about the only think that doesnt belong in a recipe with the name Vegetable Slurry is meat. I'm a reformed meat eater / quasi veggitarian and I love this recipe!


1 onion; small
3 tbsp olive oil
1 sweet potatoe; small, cubed (optional for lower-carb)
1 large carrot; chopped
2 cloves garlic; (up to 3 cloves), minced
1 cup vegetable stock
0.5 small red bell pepper; chopped
0.5 small zucchini; chopped
1 14-oz can chickpeas (garbanzo beans)
1 tsp ground turmeric
1 tbsp curry powder
1 tsp ground cinnamon
0.75 tsp cayenne
0.5 tsp Salt
0.25 cup raisins
1 cup spinach; roughly chopped

Original recipe makes 3



In a medium pot, cook the rice/grain as you usually do. While rice/grain is cooking, in a large saucepan on medium heat, saute the onions in oil until translucent. Add the sweet potatoes, carrots, and garlic and saute for 2 minutes, stir occasionally to avoid sticking. Add the stock, red peppers, zucchini, chickpeas, turmeric, curry, cinnamon, cayenne, and salt. Stir well. Reduce heat and cover with lid. Cook for 10-15 minutes, or until vegetables are tender. Stir in the raisins and spinach, remove from heat and let sit for 5 minutes before serving atop your rice/grain. Makes 2 large or 4 small servings.

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I am definitely not a vegan..however.. this recipe is so fantastic i have made it over and over. It's easy, delicious and fool proof. I love it.
Annieperks 4y ago

Your only limted by your imagination as to what you can add to this slurry. Makes 2-4 servings [I posted this recipe.]
ohwrdami 7y ago

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