Vegan Harvest Vegetable Stew

4.5 from 2 ratings

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.

Servings

200

servings

Ingredients

10 ounce olive oil
16 cup diced onions (1 gallon)
3/4 cup cumin, ground
3/4 cup coriander, ground
1/2 cup dry oregano leaves
2 teaspoon cayenne
3 tablespoon black pepper
20 bay leaves
8 cup garlic scrapes, chopped
48 cup sliced carrots, medium to large dice (3 gallons)
16 cup bell peppers, medium dice (1 gallon)
48 cup tomatoes, fresh, processed (3 gallons)
32 cup potatoes, peeled & diced, medium (2 gallons)
32 cup kale, chopped (2 gallons)
2 1/2 pound 12-inch green beans, cut
5 pound spinach, rough chopped
2 pound broccoli, medium to large diced
6 pound butternut squash, baked and mashed
1 1/2 cup sea salt
128 cup 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.