Vegan Garlic Chipotle Stew

I read an op ed piece on yahoo about garlic broth. It intrigued me. As someone who adores garlic, I liked the idea of a very garlic forward broth base.

Garlic and chipotles are definitely the two main flavors here. The garlic flavor is pronounced, yet mellow thanks to a host of complementary supporting players.

It features both mexican and asian influences, but its soul is 100% vegan.

But what really makes this dish interesting is that it does double duty. Not only is it a stew, but it also makes an incredible sauce for moistening and flavoring veggie steaks and burgers.

13 cloves garlic
1/2 medium yellow onion, sliced
1/2 a poblano, diced
1 jalapeno, diced
1 habernero, minced
2 chipotles, plus 2 tbls adobo sauce
1 tbl sriracha
1/2 pint white mushrooms, sliced
1/2 can garbanzos, plus all the can brine
1 can black beans, plus brine
3 tbls olive oil
1/3 cup white wine
1 lime, zest and juice
2 tbls nutritional yeast
2 cups water
2 tsps celery seed
2 tsps thyme
2 tsps salt
2 tsps black pepper

Simmer everything in a stock pot. Simmering until deep, dark and thick. Rest 5 minutes to thicken more.


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