Autumn truly is my favorite season for eating. Sure, I love summer salads and smoothies as much as the next gal, but I love the cozy flavors of fall.
From warm mugs of apple cider, to freshly baked pumpkin pies, everything about the fall cuisine is just so cozy! And I’m a sucker for cozy (remember my ode to hygge?).
Now that the air feels slightly crisp and it’s even almost chilly at night, I’m starting to bring some of my favorite soups and stews back into our dinner rotation. Today’s recipe is a super easy, extra warm and cozy stew that I’ve been making for years but somehow haven’t shared on the blog until now. Say hello to your new go-to autumn dinner: Vegan and Gluten-Free Cozy Coconut Milk & Dill Vegetable Stew.
The magic of this recipe is that the ingredient list is super simple, but the result is a totally rich, creamy and satisfying stew. You can really throw any vegetables in that you like and it will always be a hit! As we move farther into fall, I like to add in whatever’s fresh at the farmers market, like sweet potato, squash or brussels sprouts.
For a hearty meal, I like to serve the stew over brown rice, quinoa or lentils, plus a big dollop of vegan sour cream (I use either store-bought or this cashew sour cream).
For the complete cozy experience, follow the stew up with a mug of hot apple cider for dessert!
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups vegetable broth
- 4 medium yukon gold potatoes, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups sliced cremini mushrooms
- 1 packed cup chopped kale
- 1½ cups cooked (or 1 15-ounce can) chickpeas
- 2 tablespoons nutritional yeast
- 1 tablespoon tamari
- juice of ½ lemon juice
- 1 tablespoon fresh chopped dill
- salt and pepper, to taste
- vegan sour cream
- fresh dill
- In a large pot, heat the olive oil at medium-high heat. Add the onion and garlic and saute for 5-7 minutes, until browned.
- Add the coconut milk and vegetable broth and bring to a boil.
- Add the potatoes, carrots, celery and mushrooms, and simmer until everything is tender (15-20 minutes).
- Add the kale and stir for a minute or two, until it wilts. Stir in the chickpeas, nutritional yeast, tamari, lemon juice, dill, salt and pepper, and let everything cook for another 2-3 minutes.
- Transfer to bowls and serve with sour cream and fresh dill on top.