| Prep: 25 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 20g | 5g | 35g |
| sugars | fibre | protein | salt |
| 10g | 7g | 15g | 1.2g |
Why I Love Spanish Vegan Manchego Stew
As someone with a deep love and respect for culinary arts, finding ways to blend my New England roots with international cuisine is a joy for me. Enter the recipe for Vegan Manchego Stew; a blend of hearty vegetables and tender chickpeas, delicately flavored with herbs and spices, and beautifully melded with vegan Manchego cheese. While this dish strays from the seafood I am known for, it is every bit as wholesome and soul-reviving as the coastal cuisine of my hometown.
Bringing Together Different Worlds
I was inspired by Spanish Chef, José Andrés, known for his innovative vegetarian and vegan cuisine. The essence of his cooking is about honoring natural ingredients, which deeply resonates with me. Just like his recipes, this Vegan Manchego Stew invites you to experience a medley of flavours – the spice of the smoked paprika, the aromatic herbs, the tang of the tomatoes, and the rich, creaminess of vegan Manchego cheese. It’s a stew that warms the soul, and I think of it as a comfort food that my daughters, Erin and Samantha, would enjoy.
The Versatility of Vegan Manchego Stew
What I appreciate about this recipe is how well it complements other dishes. For instance, it makes an excellent accompaniment to a refreshing Spanish Gazpacho or an aromatic Paella. Want to channel my New England influence? Try pairing it with a hearty whole grain bread, similar to our local Portland Joe’s. Such combinations elevate the dining experience, turning what could be routine meals into delightful culinary adventures.
In essence, what I love about the Vegan Manchego Stew is its ability to evoke comfort while delivering depth of flavour and nutritive value. Its beauty lies in its simplicity – a notion familiar to both New England and Spanish cuisine. With this recipe in your repertoire, you can satisfy discerning palates of vegans and cheese lovers alike – a dish that speaks of union, diversity, and wholesome indulgence.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 2 cups chopped tomatoes
- 1/2 cup dry white wine
- 1 cup vegetable broth
- 1 cup green peas
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups vegan Manchego cheese, grated
- 1/4 cup fresh parsley, chopped
- Bread for serving (optional)
Method
Step One
Heat the olive oil over medium-high heat in a large pot. Add the chopped onions, minced garlic, chopped red bell pepper, chopped carrots, and chopped zucchini. Sauté the vegetables for about five to ten minutes or until they become soft and lightly browned.
Step Two
Add the chopped tomatoes to the pot and stir well. Allow the mixture to cook for a couple of minutes so the flavors can meld together.
Step Three
Pour in the dry white wine. Let it simmer for about five minutes or until the liquid has reduced by about half.
Step Four
Stir in the vegetable broth, green peas, and rinsed chickpeas. Season the mixture with smoked paprika, dried thyme, dried oregano, ground cumin, salt, and pepper. Bring the stew to a simmer and let it cook for 15-20 minutes, stirring occasionally.
Step Five
Add the grated vegan Manchego cheese to the pot, stirring it in until it melts and thickens the stew.
Step Six
Once the stew is ready, remove it from the heat and stir in the chopped fresh parsley.
Step Seven
Serve the Vegan Manchego Stew with bread on the side if desired.
