Savory Vegan Brown Stew Recipe

About this recipe

A hearty and flavorful vegan stew made with plant-based ingredients, perfect for a comforting dinner. Packed with vegetables and rich umami flavors, this dish is both satisfying and wholesome.

Ingredients

• 200 g Orange Carrot (Gajar)
• 1 pc (50 g) On1Y Pepper Grinder
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 400 g Zehrat Safa Tomato Paste, 4
• 150 g Spring Onion (Kandychi Path)
• 80 g Knorr Vegetables Stock Cubes
• 250 ml Coco Mama Coconut Milk
• 1pc Butternut Squash
• 1 Kg Red Lotus Special Flour
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Whole Farm Grocery Sugar (Packet)
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Heat 1/2 cup of Conscious Food Cold Pressed Coconut Oil in a large pot over medium heat. Add 6 tablespoons of Red Lotus Special Flour and stir continuously to create a roux, cooking for about 2-3 minutes until golden brown.
2. 2. Add 1 cup of diced carrots and 1 cup of diced butternut squash to the pot. Stir to coat the vegetables in the roux.
3. 3. Gradually add 5 cups of water, stirring constantly to avoid lumps. Then, mix in 1/4 teaspoon of Catch Sprinklers - Iodized Table Salt, 1/4 teaspoon of On1Y Pepper Grinder, 1/4 teaspoon of On1Y Paprika Powder, and 1 teaspoon of Whole Farm Grocery Sugar (Packet).
4. 4. Stir in 1/2 tablespoon of Dabur Hommade Lemon Juice (Bottle), 1/4 cup of Zehrat Safa Tomato Paste, 4, and 1/4 cup of Knorr Vegetables Stock Cubes dissolved in water. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 hours.
5. 5. Continue to simmer for another 30 minutes, or until the carrots and butternut squash are tender. Adjust seasoning to taste.
6. 6. Serve the stew hot, garnished with fresh Spring Onion (Kandychi Path) if desired.