Hello friends. Thank you for the heartfelt comments on my last post. I read them all, quite a few times. Your kindness reached me during a rough time. Thank you.
My return to blogging begins with this Thai Vegetable Stew from Let Them Eat Vegan. It is full-flavored and will infuse a little bit of exotic into otherwise routine weekday meals!
Many of you have reached out to tell me how much you love this dish. It’s an easy one to love!
Why is this Thai Vegetable Stew so good?
For starters, it’s delicious! I’m talking every bite offers just a slightly different flavor note, as well as textural interest. A nutty broth with spices and notes of lime, ginger, lemongrass, and garlic paired with soft sweet potatoes, chewy tender tofu, and bites of bell pepper, zucchini, and greens.
This stew is also very satisfying. Sometimes when serving a soup or stew, you need to pair it with a grain or bread to make it feel like a full meal. While you can pair this stew with some brown rice or baguette, it will satisfy all on its own. Meal in a bowl.
Please share any other favorite recipes from my books. I’d love to know which recipes I should photograph and share more widely through the blog. Until then, hope you enjoy! x Dreena
Thai Vegetable Stew
- 2-3 tbsp water
- 2 cups onion diced
- 5 medium-large cloves garlic minced
- 2 - 2 1/2 cups yams see note, peeled and chopped in bite-size chunks
- 1/2 tsp sea salt
- 1 tsp whole coriander seeds
- 1/4 - ½ tsp crushed red pepper flakes or more if you like the ‘heat’!
- 1 stalk lemongrass
- 1 ½ - 2 cups zucchini depending on thickness of zucchini, halved or quartered lengthwise and sliced about ¼” thick
- 1 cup red orange, or yellow pepper, chopped in chunks
- 2 cups vegetable stock
- 3/4 - 1 cup water
- 1 can light coconut milk 400 ml
- 1/2 cup + 1-2 tbsp natural peanut butter can substitute almond or cashew butter
- 1 tbsp tamari
- 1 1/2 tbsp grated fresh ginger
- ½ - 1 350- g pkg firm or extra-firm tofu 12-oz, see notes for use and substitution, cut into bite-sized cubes, about ¾”
- 6-8 cups fresh baby spinach leaves can substitute Swiss Chard leaves, loosely packed
- 2 ½ -3 tbsp freshly squeezed lime juice
- fresh cilantro for serving optional
- few lime wedges for serving
In a soup pot over medium heat, add the water, onion, garlic, yams, salt, coriander seeds, and red pepper flakes. Cover and let cook for 5-7 minutes. While cooking, prepare the lemongrass. Cut off the lower yellow bulbous portion (about halfway), and remove the outer tough leaves (discard outer leaves along with upper portion of stalk). Using your chef’s knife ‘bruise’ this bulbous portion. Cut a few shallow slits in the stalk and then use pressure on your knife to open and bruise the stalk, to help release its flavors (do not chop the stalk, keep in one piece). Add the lemongrass, zucchini, bell pepper, stock, water, coconut milk, peanut butter (start with ½ cup + 1 tbsp), tamari, and fresh ginger. Stir through and increase the heat to bring the mixture to a boil. Once it reaches a boil, reduce heat to low/medium-low, cover, and let simmer for 10 minutes. After this time, add the tofu (see note) and gently stir through. Simmer covered for another 3-5 minutes, or longer until yams have completely softened and can be easily squished. Add the fresh spinach and lime juice (start with 2½ tbsp, and add more if desired), stir through and serve immediately (so spinach stays a vibrant green color). Taste, and if you’d like a full peanut flavor, add the remaining 1 tbsp of peanut butter, or more if desired. Remove piece of lemongrass before serving. Serve garnished with fresh cilantro if desired, and with a lime wedge to squeeze juices on individual portions. Serves 4-5.