Vegan Harvest Vegetable Stew
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.
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.
- 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)
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.