Vegan Harvest Vegetable Stew

Straight out of the Feeding the 5000 event in Portland, we bring you a wonderful vegetable stew that is 100 percent vegan
Vegan Harvest Vegetable Stew

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This vegan vegetable stew was also a huge success at the recent Feeding the 5000 event in Portland, Maine. Taste-wise, it's hot, thick, eclectic, and very spicy — without being picante.

200
Servings
505
Calories Per Serving
Deliver Ingredients

Notes

Please note that this recipe is for 200 people. If you don't plan to cook for that many guests, cut everything down to 10 percent and you'll have a hearty supply for 20 bowls instead. Want to go even smaller? Cut it down to one percent for a meal for two.

Ingredients

  • 10 Ounces olive oil
  • 16 Cups diced onions (1 gallon)
  • 3/4 Cups cumin, ground
  • 3/4 Cups coriander, ground
  • 1/2 Cup dry oregano leaves
  • 2 Teaspoons Cayenne
  • 3 Tablespoons black pepper
  • 20 Bay leaves
  • 8 Cups garlic scrapes, chopped
  • 48 Cups sliced carrots, medium to large dice (3 gallons)
  • 16 Cups bell peppers, medium dice (1 gallon)
  • 48 Cups tomatoes, fresh, processed (3 gallons)
  • 32 Cups potatoes, peeled & diced, medium (2 gallons)
  • 32 Cups kale, chopped (2 gallons)
  • 2 1/2 Pounds 12-inch green beans, cut
  • 5 Pounds spinach, rough chopped
  • 2 Pounds broccoli, medium to large diced
  • 6 Pounds butternut squash, baked and mashed
  • 1 1/2 Cup sea salt
  • 128 Cups water or stock (8 gallons)

Directions

Sweat the first 8 ingredients until tender. Do not brown the garlic. Add about 2 quarts of water, simmer, stirring.

Add the scapes, carrots, and a little more water and cook to a hard simmer.

Add the cabbage and peppers, a little water, and hard simmer, stirring.

Add the tomatoes, potatoes, and enough water to cover, and bring to a boil and simmer until potatoes start to soften.

Add the kale, beans, spinach, and broccoli with the balance of the water and simmer.

Add salt, stir, and then stir in the pureed squash until mixed with the stew.

Taste, correct the seasoning, and hold for service.

Nutritional Facts

Total Fat
27g
39%
Sugar
6g
7%
Saturated Fat
10g
42%
Cholesterol
68mg
23%
Carbohydrate, by difference
39g
30%
Protein
27g
59%
Vitamin A, RAE
509µg
73%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
67µg
74%
Calcium, Ca
206mg
21%
Choline, total
24mg
6%
Fiber, total dietary
7g
28%
Fluoride, F
2µg
0%
Folate, total
95µg
24%
Iron, Fe
11mg
61%
Magnesium, Mg
83mg
26%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
311mg
44%
Riboflavin
1mg
91%
Selenium, Se
24µg
44%
Sodium, Na
659mg
44%
Water
233g
9%
Zinc, Zn
5mg
63%