Smoky Inca Stew

Smoky Incan Stew (10)

When I was at the Yorkshire Vegan Fair a couple of weeks ago, amidst all the wonderful food and people I came across another horrifying vegan.  The Teatime Collective, a vegan cafe in Manchester, had a stall there selling burgers, cakes and hot drinks and the embarrassing vegan ahead of me in the queue enjoyed this exchange:

MARKET LADY:  What can I get you?

EMBARRASSING VEGAN:  What kind of burgers do you have?

ML:  Sweet potato and chickpea…

EV:  No.

ML:  Mushroom and sun-dried tomato…

EV:  No.

ML:  Or BBQ soya burger.

EV:  No.

ML:  That’s it.

EV:  Oh.  Don’t you have a veggie burger?

ML:  …Yes, all the ones I just said are veggie burgers.

EV:  No, I mean a traditional one.

ML:  Like…what?

EV:  Nevermind, what other hot food do you have?

ML:  “Cheese” and onion pies, or “chicken” curry pasties.

EV:  Oh.  Just a cup of tea then.

Smoky Incan Stew (8)

Argh!  Surely the variety of goods on offer for vegans should be applauded, not criticised?!  Anyone who complains at a vegan festival should take a long, hard look at themselves.  I for one am delighted that I get a choice of 3 exciting (and delicious – the mushroom one was not too shabby for me) burgers, rather than a drab, dry affair.  This dish is another example of how simple and tasty vegan fare can be.  Simply delicious.

Smoky Inca Stew

Serves 6, from Isa Does It

Ingredients:

1 tbsp olive oil

1 onion, diced

3 garlic cloves, crushed

1 tsp each ground coriander, smoked paprika and chilli powder

3/4 cup red quinoa

3 cups vegetable stock

4-5 sweet potatoes, peeled and chopped into chunks

1.5 cups frozen sweetcorn

1 can plum tomatoes

1 can black beans, drained and rinsed

handful coriander leaves, chopped

Method:

Smoky Incan Stew (1)

1.  Heat the oil in a large pan and fry the onion for about 5 minutes.

Smoky Incan Stew (2)

2.  Add the garlic, spices and a generous pinch of salt and fry for another minute.

Smoky Incan Stew (3)

3.  Add the quinoa and stock and simmer for about 7 minutes until the grains are tender.

Smoky Incan Stew (4)

4.  Add the sweet potatoes, cover and simmer for a further 10 minutes.

Smoky Incan Stew (7)

5.  Finally, add the corn, tomatoes, black beans and coriander and simmer for a further 7 minutes.  Season and serve.

Smoky Incan Stew (9)

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