Cozy Coconut Milk & Dill Vegetable Stew, Vegan + Gluten-Free
Author: 
Recipe type: entree
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
stew
  • 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
toppings
  • vegan sour cream
  • fresh dill
Instructions
  1. 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.
  2. Add the coconut milk and vegetable broth and bring to a boil.
  3. Add the potatoes, carrots, celery and mushrooms, and simmer until everything is tender (15-20 minutes).
  4. 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.
  5. Transfer to bowls and serve with sour cream and fresh dill on top.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/09/11/cozy-coconut-milk-dill-vegetable-stew-vegan-gluten-free/