Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan fesenjān inspired stew. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegan Fesenjān inspired stew is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vegan Fesenjān inspired stew is something which I’ve loved my whole life.
Fesenjān (also called fesenjoon) is an Iranian stew traditionally made with meat, pomegranate molasses or paste, and walnuts. Our version is not traditional, but is our plant-based take made with similar ingredients and flavors, such as walnuts and pomegranate molasses. Fesenjān is a Persian stew typically made with some kind of meat cooked in a sauce made of ground walnuts and pomegranate. I have adapted this recipe to be Plant Based Vegan by using tempeh as the "meat" and added some of our favorite veggies to make it even more hearty.
To get started with this recipe, we have to first prepare a few ingredients. You can have vegan fesenjān inspired stew using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Fesenjān inspired stew:
- Make ready 3 tbsp olive oil
- Get 1 large onion, chopped
- Prepare 2 tsp nutmeg
- Prepare 2 tsp cinnamon
- Take 2 tsp turmeric
- Make ready 1 large aubergine, chopped into large chunks
- Take 1/2 butternut squash, diced into rough 1cm cubes
- Get 500 ml vegetable stock
- Take 2 tbsp brown sugar
- Prepare 150 ml pomegranate molasses
- Get 250 g ground almonds
- Make ready 1 pomegranate
At the same time, chop the onions and garlic. Drain and rinse chickpeas if using. A hearty stew of toasted walnuts, pomegranate molasses, onion, and spices. Which one of these vegan soups and stews will you try first this fall?
Instructions to make Vegan Fesenjān inspired stew:
- Fry the onion in the oil until soft and clear
- Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture.
- Frey the vegetables for 5 minutes
- Pour over the stock, sugar and molasses, add the almonds and stir
- Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy.
- Serve on a bed of basmati rice and garnish with fresh pomegranate seeds.
A hearty stew of toasted walnuts, pomegranate molasses, onion, and spices. Which one of these vegan soups and stews will you try first this fall? Don't forget to tag me on Instagram @veganricha or use the hashtag #veganricha, if you make any of these recipes. Pomegranate seeds can be added for added flavor and a pretty presentation. If the stew is too sour, sugar may be added to sweeten it up a bit.
So that’s going to wrap this up for this exceptional food vegan fesenjān inspired stew recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
