Rich Brazilian Vegan Stew with Cauliflower, Cashews and Coconut Milk Stew

Name: Rich Brazilian Vegan Stew with Cauliflower, Cashews and Coconut Milk Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 425 grams 14- to fire-roasted diced tomatoes; 2 Tbsps palm or dende oil (if you can find it; omit if not); 118 milliliters lightly salted and roasted cashew halves and pieces; 1 kilograms head cauliflower (about , trimmed and separated into florets; 237 milliliters no-chicken stock (vegan chicken stock or vegetable stock); 1 package So Delicious Dairy Free Original Culinary Coconut Milk (equivalent to 1 15.5-ounce can coconut milk); 118 milliliters fresh chopped cilantro, for garnish; 3 garlic cloves, minced; 3 Tbsps fresh lime juice; 227 grams package Morningstar Farms “Meal Starters” Chickn Strips, thawed, and cut into bite-size pieces (feel free to substitute seasoned seitan); 237 milliliters medium onion, finely chopped (about; 0 teaspoons smoke paprika (if not using dende oil, use 1/2 teaspoon); 4 Tbsps extra virgin olive oil or peanut oil, divided; 118 milliliters lightly salted and roasted peanuts; 59 milliliters whole scallions, sliced (about; 8 servings Sea salt and freshly ground pepper; 0 teaspoons turmeric (if not using dende oil, use 1 teaspoon)

Rich Brazilian Vegan Stew with Cauliflower, Cashews and Coconut Milk Stew might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains about 14g of protein, 18g of fat, and a total of 293 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of lime juice, morningstar farms “meal starters” chick'n strips, cauliflower, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a vegetarian diet.

Instructions

Place the lime juice and garlic in a medium, non-reactive bowl.

Ingredients you will need

Lime Juice

Garlic

Equipment you will use

Bowl

Add cauliflower florets, sprinkle with a little salt and pepper, and toss to coat.

Ingredients you will need

Cauliflower Florets

Salt And Pepper

Let marinate at room temperature while you prepare the other ingredients.

Place the Chick’n Strips or seitan in another medium bowl, and toss with 2 tablespoons of the dende oil, if using. (If not, omit this step.)

Ingredients you will need

Seitan

Cooking Oil

Equipment you will use

Bowl

Let marinate, also at room temperature, while you continue with the recipe.In the bowl of a food processor, process the cashews and peanuts with short pulses until they are very finely chopped, stopping before they release their oil and become a paste.

Ingredients you will need

Cashews

Peanuts

Cooking Oil

Equipment you will use

Food Processor

Bowl

Pour 2 tablespoons of olive or peanut oil in a large cast iron skillet, add cauliflower florets in one layer, sprinkle with salt, and cook over medium-high heat or just a little higher, until they are lightly browned, about 8 minutes. Stir to loosen them from the bottom of the pan as necessary.

Ingredients you will need

Cauliflower Florets

Peanut Oil

Olives

Salt

Equipment you will use

Frying Pan

Remove the florets to the bowl in which they were marinated.

Equipment you will use

Bowl

Add the remaining 2 tablespoons of olive or peanut oil to the skillet and heat to sizzling.

Ingredients you will need

Peanut Oil

Olives

Equipment you will use

Frying Pan

Add onion, scallions, and a pinch of salt, and saute, stirring occasionally and scraping up the brown bits on the bottom of the pan, until the onions are soft and develop some color, about 3 minutes.

Ingredients you will need

Green Onions

Onion

Salt

Equipment you will use

Frying Pan

Add the tomatoes, juice and all, and nuts, stirring to blend, and cook for about 1 minute to heat through.

Ingredients you will need

Tomato

Juice

Nuts

Transfer to a heavy lidded pot like a Dutch oven.

Equipment you will use

Dutch Oven

Place the pan back on the heat, add the coconut milk, no-chicken or vegetable stock, turmeric, and paprika, and bring the sauce to a simmer.Reduce the heat to the lowest temperature possible, and add the cauliflower and Chick’n Strips or seitan. Cover the pot and barely simmer for 25 to 30 minutes.Season to taste with salt and pepper, garnish with cilantro, and serve, if desired, with cooked rice or faro.

Ingredients you will need

Salt And Pepper

Vegetable Stock