Comforting vegan stew

Apr 27, 2020 | 3 comments

Today I wanted to share a recipe with you guys, that Morten and I have made a bunch of times now and we’ve even served it for guests (with children) with great success. I don’t know about you guys, but I’ve grown up in homes where various warming stews served with rice were highly popular amongst us kids – but now that we don’t really eat meat anymore we’ve had to come up with some alternatives that sort of does the same, but where the meat has been replaced with some good, heavy veggies.

This dish is something we’ve come up with ourselves, and we often make different variations of it depending on what veggies or lentils we have in the fridge and in our cupboards. You can add everything from broccoli, cauliflower, potatoes and carrots to courgette, chili and spinach – use your imagination!

I dag vil jeg dele en opskrift med jer, som Morten og jeg efterhånden har lavet en del gange og faktisk også serveret for gæster (med børn) med stor success. Jeg ved ikke med jer, men jeg er vokset op i hjem, hvor både diverse gryderetter og fadkoteletter med ris var i høj kurs især blandt os børn – men nu hvor vi generelt ikke rigtig spiser kød mere, har vi måtte finde på andre lignende retter som lidt kan det samme, men hvor kødet i stedet er erstattet af nogle gode, tunge grøntssager.

Faktisk er denne ret noget vi selv har fundet på, og vi varierer den ofte efter hvad vi nu lige ligger inde med af grøntssager og linser. Du kan putte alt lige fra blomkål, broccoli, kartofler og gulerødder til squash, chili og spinat osv. i – kun fantasien (eller dit køleskab) sætter grænser!

You need (app. 4 servings):

1 small cauliflower (or 1/2 if it’s a big one) cut into bitesize pieces

1 courgette grated

2-3 handfuls of fresh spinach

1 dl red lentils (can be left out)

1 onion chopped roughly

1-2 garlic cloves finely chopped

1 small can of tomato puree

1 can of chopped tomatoes

1 can of coconutmilk

1-2 dl water

Spices: salt, pepper, paprika, cayennepepper, ground cumin

Rice

Flatbread (either homemade – read below – or bought in your grocery store)

Start by warming up some olive oil in a large pot. We like using or big soup pot when we make this dish, because you will get a rather large portion out of this. Usually we have food for two nights in a row if we make it just for us two. Fry onion and garlic on medium heat for a few minutes. Add app. 1 teaspoon of paprika, cayenne pepper, ground cumin and stir everything well for a minute or so. Add the tomato puree and stir well. Add the cauliflower and carrots and let them fry for around 5-7 minutes while stiring. Add squash and spinach. If you have some red lentils add them now. The lentils are a great substitute for meat, as they contain a lot of proteins and amino acids that your body needs. They can make the dish a bit more mushy so if that’s not your thing you can leave them out. Add the chopped tomatoes and coconut milk and stir. You can add 1-2 dl of water if you want a bit more sauce. If you have some veggie broth that could be great to add with the water too, for extra flavour. Add salt and pepper if needed. Let the dish cook for around 15-20 minutes on low heat until the veggies and lentils are cooked. While that is cooking start cooking the rice. If the sauce is very “watery” you can add 1-2 tablespoons of flour to thicken a bit.

Regarding the flatbreads we actually often make this pizza dough (hope you are fine with google translate as it’s a Danish recipe) and part it in small buns that we then roll out as flat pancakes. We fry them in a little bit of olive oil for a few minutes on each side (medium heat) until golden. We then sprinkle with a bit of sea salt and sometimes a bit of rosemary. So good! You can also buy those ready-to-eat naan breads in your local super market though, if you don’t have time or energy to make them from scratch.

Du skal bruge (til ca. 4 personer):

1 lille blomkål (eller et halvt hvis det er meget stort) skåret i mundrette stykker

3-4 gulerødder i skiver

1 squash revet

2-3 håndfulde frisk spinat

1 dl røde linser (kan udelades)

1 løg hakket groft

1-2 fed hvidløg presset eller hakket fint

1 lille dåse tomat pure

1 dåse hakket tomat

1 dåse kokosmælk

1-2 dl vand

Smages til med salt, peber, paprika, cayennepeber og lidt spidskommen

Ris (vi kan bedst lide basmati ris)

Fladbrød (enten hjemmelavede – læs med længere nede – eller færdigkøbte)

Start med at varme lidt olie op i en stor gryde. Vi bruger gerne vores store suppegryde, da ovenstående giver en ret stor portion. Vi har ofte til 2 dage hvis vi bare laver retten til os to alene. Steg løg og hvidløg til de bliver klare. Tilføj ca. 1 tsk paprika, 1 tsk cayennepeber og 1 tsk spidskommen og lad det stege med et minutes tid under omrøring. Tilføj herefter tomatpure og rør godt rundt. Herefter tilføjes blomkål og gulerødder. Lad dem mørne lidt i en 5-7 minutters tid ved middel varme. Tilføj squash og spinat or rør godt rundt. Hvis du har nogle røde linser kan de tilføjes til retten nu, men det kan sagtens undlades. Det er ikke altid vi putter dem i. Det gør retten en lille smule mere jævn og “grødet” så det kommer an på hvad man er til. Dog er linserne gode at tilføje til retten som et rigtig godt alternativ til kød, da de indeholder mange proteiner og aminosyrer som din krop har brug for. Tilføj herefter hakket tomat og kokosmælk. Smag retten til med salt og peber. Hvis der mangler lidt væske kan du tilføje 1-2 dl vand (evt. grøntsagsbouillon for at give mere smag). Sæt risene over. Lad retten simre i 15-20 minutter ved lav varme til grøntssagerne er møre og linserne ligeså. Hvis retten er meget vandet kan du tilføje 1-2 spiseskefulde mel og røre godt rundt for at jævne den.

I forhold til fladbrødene så laver vi som oftest en ganske almindelig pizza dej (denne), deler den op i små boller og ruller dem ud til små flade pandekager. De steges i lidt olivenolie ved middel varme et par minutter på hver side til de er gyldne, og krydres med lidt havsalt og evt. rosmarin hvis du har. Det smager SÅ godt! Hvis du ikke har tid eller overskud til at lave fladbrødene selv kan man dog finde nogle ganske fine alternativer i mange dagligvare butikker.

You can of course leave out the bread if you wish to serve a more light dish – and maybe replace it with a simple, fresh salad to serve in small bowls on the side. As mentioned we’ve made this dish quite a few times, and we love making it on a Sunday as sort of a Sunday roast when we’re in the mood for something comforting though it’s a rather green and healthy dish. But like I said, we do also like to opt for it if we have friends or family joining us who are intrigued to try one of our meatfree meals. If you’ve got a solid, big soup pot of some sort that you can make a big batch of the stew in, you’ll have enough to feed a tiny village.

Let me know what you guys think of it if you decide to give it a go! Enjoy ?

Brødene kan naturligvis udelades hvis du ønsker en lidt mere let ret – og måske erstattes af en simpel, frisk salat som du kan servere i skåle ved siden af. Som sagt har vi lavet denne ret en del gange efterhånden, og vi laver den gerne fx en søndag aften når vi har lyst til noget der smager lidt syndigt og fyldigt, selvom det jo er en ganske grøn og sund ret. Men altså også hvis vi skal have besøg af venner eller familie, som er nysgerrige på at smage nogle af vores kødfrie retter. Hvis du har en god, stor suppegryde kan du lave en ordentligt portion så der er nok til et helt selskab.

Sig til hvis I giver jer i kast med opskriften og lad mig endelig høre hvad I synes! Rigtig god fornøjelse ?

3 Comments

  1. Franzi

    Mmh, this looks like heaven. I often throw in aubergines and mushrooms, sometimes also frozen greens beans (as we always have them at home). Also very tasty!

    Reply
  2. Josefien

    I am totally going to try this! I have never thought of combining diced tomatoes with coconut milk but it looks delicious! Thanks a lot for the recipe 🙂

    Reply
  3. Lucía

    Can you upload the recipe of that flat bread? Thanks!

    Reply

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