Vegan Harvest Vegetable Stew
Vegan Harvest Vegetable Stew
This vegan vegetable stew was also a huge success at the recent Feeding the 5000 event in Portland, Maine. Taste-wise, it's hot, thick, eclectic, and very spicy — without being picante.
Servings
200
Ingredients
- 10 ounce olive oil
- 16 cup diced onions (1 gallon)
- 3/4 cup cumin, ground
- 3/4 cup coriander, ground
- 1/2 cup dry oregano leaves
- 2 teaspoon cayenne
- 3 tablespoon black pepper
- 20 bay leaves
- 8 cup garlic scrapes, chopped
- 48 cup sliced carrots, medium to large dice (3 gallons)
- 16 cup bell peppers, medium dice (1 gallon)
- 48 cup tomatoes, fresh, processed (3 gallons)
- 32 cup potatoes, peeled & diced, medium (2 gallons)
- 32 cup kale, chopped (2 gallons)
- 2 1/2 pound 12-inch green beans, cut
- 5 pound spinach, rough chopped
- 2 pound broccoli, medium to large diced
- 6 pound butternut squash, baked and mashed
- 1 1/2 cup sea salt
- 128 cup water or stock (8 gallons)
Directions
- Sweat the first 8 ingredients until tender. Do not brown the garlic. Add about 2 quarts of water, simmer, stirring.
- Add the scapes, carrots, and a little more water and cook to a hard simmer.
- Add the cabbage and peppers, a little water, and hard simmer, stirring.
- Add the tomatoes, potatoes, and enough water to cover, and bring to a boil and simmer until potatoes start to soften.
- Add the kale, beans, spinach, and broccoli with the balance of the water and simmer.
- Add salt, stir, and then stir in the pureed squash until mixed with the stew.
- Taste, correct the seasoning, and hold for service.