Morrocan Stew - Vegan

This is a sweet and very spicy broth flavored with influences from the middle east and the indian subcontinent. It also has a little touch of good old fashioned chicken soup to it. There is no actual chicken involved, of course.

6 stalks celery, sliced
1 medium onion, diced
1 lb bag baby carrots
1 poblano, diced
6 cloves garlic
1 jalapeno, sliced
1 serrano, sliced

1 can chick peas, plus brine
1 can black beans, plus brine

1/4 cup olive oil
1/2 cup white wine
2 tbls sriracha
2 tbls white vinegar
water to cover

1 bunch parsley
2 tbls nutritional yeast
2 tsps paprika
1 tsp turmeric
2 tsps celery seed
1/2 tsp cayenne powder
3 tsps salt
2 tsps black pepper

In a large stock pot sweat off your celery, carrots and onion in the oil and 1 tsp of the salt. Do this for 5 minutes, then cover and let cook down for 5 more minutes. The veg should've released a lot of their water.

Add wine and cook off uncovered for 5 more minutes.

Add remaining ingredients, except parsley, and enough water to barely cover all the ingredients.

Simmer uncovered for 20 minutes.

Stir in parsley. Simmer 10 more minutes.

Allow to rest in the fridge overnight. This continues to pull flavor from all the ingredients and gradually marries all the components.


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