Created and Published by: Albert Gibosse – Blue Label Weekly Magazine [ https://bluelabelweeklymagazine.com/ ] Sponsored by: America’s Food Basket Supermarkets Massachusetts Locations [ https://afbmalaunchpad.wordpress.com/ ]

This a one-of-a-kind delicious gluten-free, vegan stew recipe made with cashew nut,

green beans, eggplant and sweet potatoes

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Course Type: Stew
Cuisine: Tropical
Servings: 12 servings
Calories: 166 kcal
Author: Albert Gibosse – Blue Label Weekly  Magazine     

 

Suggested Reading About Veganism: Veganism, the Culture, has Ascended to the Astral Plane of Aspirational Living

                                       

Ingredients

1/2 cup cashew nuts
3/4 cup cashew nut butter (make your own, if not readily available at grocery store )
1/4 lb green beans, cut into thin rounds
Use either 12 small round Indian eggplants or five Japanese eggplants
2 tbsp coconut oil oil
1/2 tbsp cornstarch/flour diluted in water and turned into a paste
2 tbsp grated ginger
2 green chili peppers like serrano or jalapeno (optional — you also add Harissa at the the end and that has plenty of heat. If you had to pick one, pick the Harissa)
1 large sweet potato, diced
1 large red onion diced
2 plum tomatoes, pureed
2 tbsp tomato paste (tomato ketchup is a neat substitute)
1/4 cup corn from can (optional)
5 cups vegetable stock
1 tsp paprika
1/4 tsp fenugreek seeds
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 cup Harissa paste
Salt to taste

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Instructions
In a bowl, powder the fenugreek seeds, coriander seeds and cumin seeds and set aside.
In a large pot, heat the coconut oil
Add the onion, ginger, powdered spices, and tomato paste and saute over medium heat for about 7-8 minutes until they’re soft and until the tomato paste is almost dry. Add the tomato puree, paprika, cashew nut butter and vegetable stock
Stir until everything’s well combined. Add all the vegetables and cashew nuts and bring the stew to a boil
Cover, turn the heat to low, and let the stew cook 30 minutes or until all the vegetables are really tender. Add more water or vegetable stock, as necessary to prevent thickening of the stew
Stir in the harissa, a little at a time, until you have the heat you desire. Add salt to taste.
Serve hot with cornmeal, wheat, rice or quinoa

 

Other Great Vegan recipes:

Creamy Vegan Lemon Spaghetti Alfredo Recipe by America’s Food Basket Supermarkets Massachusetts Locations

Vegan Potato Salad

Quinoa, mix-vegetables and Black Beans Recipe

 

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