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
87
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
2g
3%
Sugar
4g
N/A
Saturated Fat
0.3g
1.4%
Protein
3g
6%
Carbs
16g
5%
Vitamin A
462µg
51%
Vitamin B6
0.4mg
17.5%
Vitamin C
53mg
88%
Vitamin E
1mg
7%
Vitamin K
146µg
100%
Calcium
83mg
8%
Fiber
4g
15%
Folate (food)
69µg
N/A
Folate equivalent (total)
69µg
17%
Iron
2mg
9%
Magnesium
43mg
11%
Monounsaturated
1g
N/A
Niacin (B3)
1mg
7%
Phosphorus
76mg
11%
Polyunsaturated
0.3g
N/A
Potassium
551mg
16%
Riboflavin (B2)
0.1mg
6.1%
Sodium
725mg
30%
Thiamin (B1)
0.1mg
8%
Zinc
0.5mg
3.6%