Vegan Winter Vegetable Stew with Cheesy Dumplings, Dakdoritang (Spicy Chicken Stew), and Moroccan Fish Stew
During the darkest and coldest nights (and days) of the year, warm soups and stews can really get you through. This week we have three chunky stews that will warm your bones and power you through all your shoveling, skiing, or Netflixing. A vegan dumpling option will stick to your ribs. The Korean chicken stew had a low, sweet spice and adapted beautifully to the Instant Pot. The fish stew stole the show with warm, savory flavors that we couldn’t believe only took a half hour to make. January is here; get some stew in that pot and some comfort on the table.
Vegan eating doesn’t have to mean leaving comfort food behind. Dumplings and root veggies team up for a hearty, herby stew. Make this on the coldest day, eat under a blanket, and settle in for a long winter’s nap.
- Betsy didn’t have nutritional yeast and the dumplings were still delicious.
- Think about substituting other root vegetables if you have them on hand. Like a small turnip or celery root for the parnsip.
Koreans really know how to make a pot of bubbling deliciousness. This stew is no exception. Korean chili paste and flakes make for a low and slow heat that’s balance by honey and soy sauce. Potatoes and carrots soak up the broth for a winter stew that hits all the right notes- warm, satisfying, delicious.
- If you can’t find small pieces of dark meat, slash your chicken thighs and drumsticks to the bone. The sauce will be better able to penetrate the meat.
- Betsy and Kate both made this in the Instant Pot with great results. Here’s what we did:
- Add all ingredients as in the original recipe, plus ¼ cup water. (As per recipe do not add sesame oil, sesame seeds, or scallions.)
- Manual cook on high for 13 minutes, 10 minutes natural release.
- If desired, take out chicken and vegetables, leaving the sauce. Use saute function of Instant Pot to reduce sauce if very brothy. Turn off saute and add chicken and veggies back in.
- Stir in sesame oil at end. Top with sesame seeds and scallions as a garnish.
We could sing the praises of this stew all day long. But we know what you’re thinking. Fish stew? But, oh, this fish stew! The warm spices of a cinnamon stick, cumin, and turmeric all come together with onions, ginger, and garlic for a deeply delicious meal. Plus, this is a weeknight meal! Any qualms you might have about fish stew will be immediately put to rest. Seriously, make this as soon as possible.
- Betsy used tilapia; Kate used monkfish. Both were delicious. Just be careful with the tilapia. It is a bit more delicate and the stew should be stirred carefully and not often.
- Not a chickpea lover? We haven’t tried it but a white or navy bean might be good here.
From the Smorgasbord:
Pantry items we’re loving lately: (items other than Burlap and Barrel are Amazon affiliate links. Thanks for your support!)
- Gochugaru (Korean red pepper flakes)
- Gochujang (Korean chili paste)
- Red Boat Fish Sauce
- Chili Crisp
- Burlap and Barrel Black Urfa Chili
- Burlap and Barrel Zanzibar Black Peppercorns
- Coconut Milk
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