This recipe was created following my memories of a creamy veggie stew served during one of my trips. It was really long ago and I couldn't find the original recipe, as the one my friends suggested was not exactly that. So I just followed my taste buds while cooking. I used my earlier posted meatless meatballs recipe for the veggie balls. It tastes heavenly with fresh salad and Turkish rice (recipe also posted earlier—see links below).
Turkish Inspired One-Pot Vegetable Stew (GF Vegan)
- 3 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 2 Turkish peppers
- 1 pointed pepper
- 130g frozen peas
- 3 large tomatoes, grated
- 300 ml veggie broth
- 2 tsp tomato paste
- 1–2 pieces sun-dried tomato, chopped
- to taste salt, pepper
- pinch cinnamon
- to taste chili
- 2 tsp tarragon, dried
- 5–6 tbsp extra virgin olive oil
- veggie balls
1. Peel and slice your vegetables, then set them aside.
2. In a pan, heat up 1 tbs of oil and fry the sliced potatoes. Once done transfer it to a plate and set aside. Add 1 more tbs of oil to the pan if needed and fry the carrots. Set them aside when done. Do the same with the peppers. Make sure you don’t fry them completely, just enough to get them a little color, like half done.
3. Fry your veggie balls halfway through as well. Set aside.
Then transfer back the veggies and the frozen peas to the pan. Mix in the grated tomato.
4. Meanwhile mix together tomato paste with veggie broth, salt, pepper, cinnamon and tarragon. Pour it over the veggies and simmer over medium-low heat for about 20 minutes. Once done, stir in veggie balls and allow them to warm through.
Serve it with salad and Turkish rice.
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Photo: Imola Toth