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Vegan for the Holidays

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Vegan Recipes/ Vegetarian Recipes

During this shiver-producing, cold-weather assault, I find myself clinging to the old-fashioned notion that wintertime is stew time. I know I have plenty of company thinking this same delicious idea has a way of lifting spirits and offering wholesome and warming satiety. While most of the vegetables in this Indonesian-inspired stewpot are familiar, the seasonings blend to create a uniquely flavored dish braised in a thick broth laced with tamarind, Chinese chili paste, and star anise. Hearty chunks of tempeh are also native to Indonesia, a country whose cuisine encompasses herbs and spices from all of its surrounding neighbors, resulting in a melting pot of flavorful regional foods.

Savory Indonesian Stew


Yield: about 6 servings

    3 large carrots, peeled and thick sliced
    3 medium onions, quartered
    8 to 10 cloves garlic, peeled, whole
    3 star anise, whole or 1/2-inch piece of ginger, peeled and sliced
    Vegetable broth or water

    3 tablespoons soy sauce
    2 tablespoons plus 1 1/2 teaspoons tamarind paste
    3/4 teaspoon Chinese chili paste

    1 pound (450g) tempeh, cut into 1-inch chunks

    2 medium potatoes, unpeeled, cut into bite-size chunks
    2 to 3 medium sweet potatoes, peeled and cut into bite-size chunks
    1 to 2 large zucchinis, thick sliced

    1 to 2 tablespoons fresh lemon juice
    1 to 2 teaspoons sugar
    Salt and pepper

  1. In an 8 to 10-quart (8 to 10 liter) stockpot, combine the carrots, onions, garlic, and star anise. Add vegetable broth or water to cover and bring to a boil over high heat. Reduce the heat to medium until the liquid is simmering gently.
  2. Add the soy sauce, tamarind paste, and chili paste and stir well to incorporate them into the broth. Add the tempeh and cook about 5 to 7 minutes. Make sure there is sufficient liquid and add a little extra vegetable broth, if needed to provide enough sauce to cook the vegetables.
  3. Add the potatoes, sweet potatoes, and zucchinis and cook another 5 to 7 minutes, or until the vegetables are fork tender.
  4. Add the lemon juice and sugar, beginning with the smaller amount, and season with salt and pepper. Adjust the seasonings as needed to create a tangy savory flavor with just a delicate hint of sweetening.

Click here for past cookingwithzel@home.comeonin recipes

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