This delicious stew is a perfect dinner to serve to last-minute guests, but don’t only save it for them—this will hit the spot anytime you’re in the mood for Thai. The stew tastes great served over brown rice.
Quick and Easy Thai Vegetable Stew
From Forks Over Knives – The Cookbook
• 1½ cups unflavored soy or rice milk
• 1 teaspoon arrowroot powder
• ½ teaspoon coconut extract
• 1 medium yellow onion, peeled and diced small 2 cloves garlic, peeled and minced
• 2 teaspoons grated ginger
• 2 teaspoons Thai red curry paste (see note), or to taste
• Zest and juice of 1 lime
• 1 serrano chile, minced (for less heat, remove the seeds)
• 2 tablespoons low-sodium soy sauce, or to taste
• 1 cup Vegetable Stock, or low-sodium vegetable broth
• 3 cups mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli
• florets, or sugar snap peas ½ cup chopped cilantro
• 2 tablespoons minced mint
Note: Thai Kitchen’s Red Curry Paste is widely available, and recommended, but any vegan curry paste will suit.
Mix the soy or rice milk, arrowroot powder, and coconut extract. Set aside. Place the onion in a large saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic, ginger, curry paste, lime zest and juice, and serrano chile and cook for 30 seconds. Add the soy sauce, soy/rice milk mixture, vegetable stock, and mixed vegetables, reduce the heat to medium, and cook for 10 minutes, or until the vegetables are tender. Stir in the cilantro and mint and serve.
Makes about 6 cups
• 1 large onion, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 cloves garlic, peeled and smashed
• 8 sprigs parsley
• ½ cup green lentils, rinsed
Scrub the vegetables and chop them roughly into 1-inch chunks.
In a large pot, add the onion, carrots, celery, garlic, parsley, and lentils and cook them over high heat for 5 to 10 minutes, stirring frequently.
Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add 2 quarts of water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
Strain the stock carefully and discard the solids.
Note: Vegetable stock keeps for up to a week in the refrigerator and several months in the freezer. Freeze stock in ice cube trays, and then keep frozen stock cubes on hand to add to dishes that call for small quantities of stock or water. Low-sodium vegetable stock can also be purchased from your local supermarket.