https://www.yeungmancooking.com
LEARN HOW TO MAKE A STEWPENDOUS WARM VEGETABLE STEW RECIPE TODAY!
LAY HO MA (how’s it going in Cantonese)! Winter for me is all about keeping cozy with deliciously warm recipes. Join me in this episode and learn how to make a thick, rich, and umami packed veggie stew recipe that will show winter who’s boss! Let’s begin
Ingredients:
1 red onion
3 pieces garlic
2 carrots
3 celery stalks
3 russet potatoes
200g king oyster mushrooms
2 plantbased sausages
2 tomatoes
2+2 tbsp avocado oil
2 tbsp tomato paste
few sprigs of thyme
1 cup red wine
1 cup frozen peas
5 cups vegetable stock
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
chopped parsley to garnish
Directions:
1. Dice the red onion and finely chop the garlic. Chop the carrots into large bite sized pieces and finely chop the celery.
2. Chop the russet potatoes into large bite sized cubes. Quarter the king oyster mushrooms and tear the plantbased sausages into bite sized pieces. Dice the tomatoes
3. Heat up a stockpot to medium high heat. Add 2 tbsp of avocado oil followed by the plantbased sausage. Sauté for about 5-6mins until the sausage is nice and crispy. Set the sausage aside
4. Bring the stock to medium heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for about 5-6mins
5. Add the celery and carrots. Sauté for a few minutes. Then, make a well in the middle of the pot and add in the tomato paste along with the leaves from a few sprigs of thyme. Give the pot a good stir
6. Add in the tomatoes and stir. Add the red wine, turn the heat to medium high, and stir the pot. Allow the stew to bubble away for about 2mins
7. Add the russet potatoes, king oyster mushrooms, frozen peas, and the vegetable stock. Add the soy sauce and dark soy sauce. Give the pot a stir, then simmer on medium low for 25-30mins
8. Transfer about 3/4 cups of the stew into a blender. Blend on high for a few seconds, then transfer back to the pot. Give the pot a good stir
9. Plate and garnish with some of the crispy plantbased sausages and freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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