• 1 cup raw cashews (soaked in hot water for 20 minutes)
  • 1 Tbsp olive oil
  • 1 small yellow or white onion, roughly chopped
  • 4-5 large cloves garlic, minced
  • 1 head cauliflower, roughly chopped and stem removed
  • 4 cups water
  • 1/4 cup veggie bouillon powder
  • 2 cups chopped vegan chik'n (such as soy curls , chicken-style seitan, etc.)
  • 2 large carrots, diced - small cubes
  • 1 large potato, diced - small cubes
  • 1.5 cups frozen corn
  • 1 cup frozen green peas
  • 1/2 cup nutritional yeast
  • 1 tsp dried thyme
  • salt and pepper, to taste


  1. Add the olive oil to a large pot and turn heat to medium. When hot, add the onion, garlic, and a large pinch of salt and saute for about 5 minutes or until fragrant.
  2. Pour in 2 cups of the water along with the cauliflower. Cover and allot it to cook for 15-20 minutes or until the cauliflower is fork-tender.
  3. Whilst the cauliflower cooks, make your cashew cream: Drain your soaked cashews and add them to a blender with 3/4 cup water. Blend until smooth and creamy. Then, set aside until you're ready to use it.
  4. When the cauliflower is tender, use an immersion blender to blend until smooth. Then, add the remainder of your ingredients (including the cashew cream and remaining 2 cups of water). Stir to combine and cover/cook for another 15-20 minutes or until veggies (especially those taters) are fork-tender.
  5. Taste and adjust seasonings as desired. If your stew is too thin, allow to cook a little longer uncovered. If it's too thick for your taste, add some more veg broth. We like to serve this dish with some freshly-baked puff pastry and a big ol' spoon. Enjoy!

Recipe source: plantpowercouple


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