Best 2 Menestra Spanish Style Veggie Stew Vegan Too Recipes

When it comes to authentic Spanish cuisine, the classic 'menestra' dish stands as a delicious and hearty representation of culinary heritage. This traditional Spanish vegetable stew is not only bursting with flavor but also versatile enough to satisfy those following a vegan lifestyle. The preparation of menestra emphasizes the use of fresh and diverse vegetables, ensuring that each bite offers a vibrant mix of textures and flavors. Whether featuring green beans, carrots, peas, artichokes, or red peppers, the combination of colorful ingredients transforms this stew into a delightful feast for both the eyes and the taste buds.

Let's cook with our recipes!

MENESTRA (SPANISH STYLE VEGGIE STEW) (VEGAN TOO..!)

Menestra (Spanish Style Veggie Stew) (Vegan Too..!) image

Another gem from the Moosewood Cooks at Home book. You can add or sub any veggies you like to this (green beans work really well). It can turn into a bit of a fridge clearer at my house! And I sometimes add a bit of chunked tofu too. It's one of those recipes where you don't need to have everything prepped and ready to go, you can wash/peel/chop as you go down the list. Although you would think spanish paprika would be recommended for this, the book actually suggests sweet hungarian as the best choice.

Provided by magpie diner

Categories Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 onions, halved and then thinly sliced
3 garlic cloves, minced
3 tablespoons olive oil
2 carrots, peeled, cut into half circles
1 large potato, diced (peel or not, your choice)
1 tablespoon sweet paprika
2 bay leaves
1 pinch cayenne
2 cups hot water
1/2 cup dry sherry
1/2 teaspoon salt
1/2 lb mushroom (halved or quartered)
1 red bell pepper, cut into 1-inch pieces
5 artichoke hearts (roughly a 14 oz can, cut into halves...save the liquid)
1 cup green peas (fresh or frozen)
sea salt
fresh ground black pepper
black olives, sliced (optional as garnish)
fresh parsley, finely chopped (optional as garnish)

Steps:

In a large pot, saute the onion and garlic in the olive oil over medium heat until translucent.
Add the carrots, followed by the potato, the paprika, bay leaves and cayenne. Saute for a few minutes watching it doesn't stick or start to burn.
All together you want 2 cups of liquid - use up the liquid from the tinned artichokes then top up with water to get 2 cups. Pour in the water, sherry and 1/2 tsp of salt. Cover and bring to a gentle boil, then reduce to a simmer for about 5 minutes.
After a few minutes add in the mushrooms and bell pepper and let those simmer with everything for a few more minutes.
Once the veggies are just tender, stir in the artichokes and peas. Simmer about 5 more minutes and adjust salt to your taste, turn the pepper grinder over the pot a few times and it's done. I like to let this simmer on a little longer so that the flavours really blend together. Serve topped with olives and parsley if you choose, and maybe some crusty bread on the side.

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Peruvian Quinoa Stew....(Vegan/Vegetarian) image

Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying.

Provided by magpie diner

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup quinoa
1 cup water
1 onion, diced
2 garlic cloves, minced
2 tablespoons oil (any light oil)
1 celery rib, chopped
1 carrot, sliced (1/4-inch thick slices)
1 bell pepper, cut into 1-inch pieces (any colour)
1/2 zucchini, cubed
2 cups chopped tomatoes (fresh or canned, undrained, a 28oz/800 ml tin works well)
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 pinch cayenne (or to your taste)
1 teaspoon dried oregano (or 2 tsp fresh)
1 cup vegetable stock
fresh cilantro, finely chopped (optional)

Steps:

Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.

Tips:

Use fresh, seasonal vegetables: This will ensure that your menestra is packed with flavor.
Don't overcrowd the pot: If you add too many vegetables at once, they will not cook evenly.
Cook the vegetables in stages: This will help to prevent them from becoming mushy.
Use a variety of spices and herbs: This will add depth of flavor to your menestra.
Serve menestra with a side of bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Menestra is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables, and it is also a good option for a vegan or vegetarian meal. With its colorful array of vegetables and its flavorful sauce, menestra is sure to be a hit at your next gathering.