Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan fesenjān inspired stew. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vegan Fesenjān inspired stew is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Vegan Fesenjān inspired stew is something that I’ve loved my whole life.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan fesenjān inspired stew using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Fesenjān inspired stew:
- Prepare 3 tbsp olive oil
- Make ready 1 large onion, chopped
- Take 2 tsp nutmeg
- Take 2 tsp cinnamon
- Make ready 2 tsp turmeric
- Take 1 large aubergine, chopped into large chunks
- Take 1/2 butternut squash, diced into rough 1cm cubes
- Prepare 500 ml vegetable stock
- Make ready 2 tbsp brown sugar
- Get 150 ml pomegranate molasses
- Get 250 g ground almonds
- Prepare 1 pomegranate
Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture. Pour over the stock, sugar and molasses, add the almonds and stir. Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy. Fry the onion in the oil until soft and clear.
Steps to make Vegan Fesenjān inspired stew:
- Fry the onion in the oil until soft and clear
- Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture.
- Frey the vegetables for 5 minutes
- Pour over the stock, sugar and molasses, add the almonds and stir
- Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy.
- Serve on a bed of basmati rice and garnish with fresh pomegranate seeds.
Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy. Fry the onion in the oil until soft and clear. Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture. Pour over the stock, sugar and molasses, add the almonds and stir. Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy.
So that’s going to wrap this up for this special food vegan fesenjān inspired stew recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
