I know it's still hot out, but I'm so ready for colder temperatures and heartier meals. So I'm starting early on the meals. We decided to do Caribbean or Caribbean-inspired cuisine this week, and last night, I veganized a traditional Puerto Rican beef stew.
Sources: Connoisseurus Veg | Serves: 6 | Time: 1 hr
Changes: Instead of using seitan, I used Beyond meat brats. That's it!
Ingredients
2 tbsp olive oil
1 medium onion, diced
1 medium green bell pepper, roughly chopped
4 Beyond Meat brats, sliced into bite-sized chunks
4 garlic cloves, minced
½ cup chopped fresh cilantro
1 tsp ground cumin
5 cups vegetable broth
2 medium yellow #potatoes, scrubbed and cut into 1-inch pieces
1 medium sweet potato, scrubbed and cut into 1-inch pieces
1 medium plantain, peeled and cut into ½ inch slices
3 medium ears of #corn on the cob, cut into 2 to 3 inch pieces
¼ cup tomato paste
2 tbsp lime juice
S&P, to taste
Instructions
Coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the onion and pepper. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
Add the Beyond Meat sausage to the pot and cook it with the onion and pepper for about 5 minutes, stirring occasionally, until it begins to brown.
Stir in the garlic, cilantro, and cumin. Cook everything for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
Stir in the broth, sweet potatoes, and yellow potatoes. Raise the heat and bring the liquid to a boil. Lower the heat and let everything simmer for about 5 minutes.
Stir in the plantain and continue simmering the stew for 10 minutes.
Stir in the corn and tomato paste. Continue simmering the stew for about 7 to 10 minutes, until the broth has thickened slightly and the veggies and plantains are tender.
Take the pot off of the burner and stir in the lime juice. Season the stew with salt and pepper to taste.
Ladle into bowls and serve.