Creamy Vegan Vegetable Stew with Sun Dried Tomatoes

thefirstmess.com

Madhvi

½ cup sun dried tomatoes packed in oil, drained

2 cups unsweetened non-dairy cream of choice (see notes)

2 tablespoons oil from the sun dried tomatoes jar (or olive oil)

1 large yellow onion, chopped (about 1¼ cups)

3 medium carrots, chopped (about 2 cups)

2 sticks celery, chopped (about 1 cup)

sea salt and ground black pepper, to taste

5 cloves garlic, minced

2 tablespoons nutritional yeast

1 tablespoon fresh thyme leaves, minced

1 teaspoon dried oregano

¾ teaspoon chili flakes

½ teaspoon paprika

2 bay leaves

1 tablespoon tomato paste

2 medium new potatoes, chopped (about 3 cups)

1 small zucchini, chopped (about 1 cup)

1 cup corn kernels (fresh or frozen)

6 cups vegetable stock

5 cups broccoli and cauliflower florets

1 cup chopped green beans

1 tablespoon coconut aminos

2 to 3 handfuls baby spinach

1 handful chopped fresh basil

subheading: Equipment:

Blender

subheading: Notes:

In terms of unsweetened, dairy-free cream, I like this oat-based one from Earth’s Own, this almond and coconut one by nutpods, and this “heavy cream” option by Silk. You can also make your own by blending ½ cup cashews and 1 ½ cups water in a high speed blender.

I find that the sun dried tomatoes that are packed dry (not in oil) tend to be less flavourful. You can definitely use them here, but the flavour won’t be as pronounced.

You could substitute a lot of these veggies based on preference and what you have available. For me, the potatoes are essential because they impart even more creaminess to the finished stew. Make it your own!

You can use Tamari or any other soy sauce instead of coconut aminos.

I like to cut the broccoli and cauliflower florets nice and small so that they cook quickly.

Directions at thefirstmess.com

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