Aubergine, Tomato & Chickpea Stew with Quinoa Pilaf for Caterers

 

A Rich, Red-wine Infused Stew

A classic with a bit of a twist - the Quinoa Pilaf is simple but very good. We also include more several serving suggestions to enhance the recipe's flavours and presentation. The stew is even nicer if made the day before
Serves: 
25
Time: 
Vegetable preparation plus 30 minutes cooking - better made the day before
Diabetic friendly
Gluten free
No nuts
No sesame
No soya
Reduced fat
Ingredients: 
100 ml olive oil
6 large red onions, chopped
6 large aubergines, chopped into medium-small cubes
12 medium carrots, diced
6 large King Edward or other solid white potatoes, diced
6 medium-large red peppers, chopped into pieces
2 bulbs garlic, chopped fine
6 x 400g tins chickpeas, rinsed and drained OR 1.4K cooked chickpeas
10 x 400g tins chopped tomatoes
300ml  red wine (many Co-op wines are vegan as are all Harvey’s range)
Large bunch fresh parsley, chopped fine
3 tsp dried oregano
3 tsp dried basil
3 tsp ground cinnamon
100ml good quality soya sauce (eg shoyu). For a gluten-free version, use tamari
500-700ml vegan stock – start with less, add more if necessary
Salt and black pepper
  
Serving ideas
  • Quinoa Pilaf (see below)
  • Plain vegan yoghurt (eg Alpro/Provamel/Sojade/Sojasun)
  • Hot pitta bread
  • Rice – brown or white
  • Roasted butternut squash or sweet potatoes
  • Mash with olive oil and fresh herbs
  • Vegan sour crème in multiple quantities

    Quinoa Pilaf
    2K Quinoa
    3.5-4L hot vegan stock: home made/Green Oxo/Marigold vegan bouillon (red or purple tubs); Kallo vegan stock cubes
    2 x 350g jars olives: black, green or mixed - drained and roughly chopped
    2 jars or packs of sundried tomatoes, drained and chopped with scissors
     

Method: 

1. Heat the oil and sauté the onions. Salt the aubergine pieces, add them to the onions and sauté for another few minutes.

2. Add the rest of the vegetables and sauté for a few minutes.

3. Add the chickpeas, tinned tomatoes and the rest of the ingredients. Cook until the vegetables are tender.

4. Serve hot, with Quinoa Pilaf and/or other serving suggestions, as above.

5. Quinoa Pilaf. Dry roast the quinoa in a large pot for 1-2 minutes, stirring so it doesn't burn. Add the stock and cook for 15-20 minutes or until tender. Add more water/stock if it starts to stick. Add the olives and sundried tomatoes, mix in well and heat through before serving.

Your rating: None Average: 3.4 (5 votes)

Comments

Not gluten free

Submitted by Anonymous on January 22, 2013 - 5:11pm.
5

Soya sauce is not gluten free! If using make sure using gluten free soy sauce if advertising gluten free

Sojade and Sojasun can't be

Submitted by Anonymous on February 23, 2012 - 2:22pm.
4

Sojade and Sojasun can't be considered vegan, because they do not tell what they use as a growing medium for their fermentation bacteria. It could be plant-based, but it could as well be milk derived.
They say this info is confidential.
Alpro/Provamel do not tell what precisely they use, but they say it is plant-based.

Thank you for your comments.

Submitted by Anonymous on March 14, 2012 - 5:51pm.

Thank you for your comments. After hearing about this from another supporter, I wrote to the company for clarification. This is what they said:
'Following your request, the ferments used for the production of our products “Sojade” and “Sojasun” are micro-organisms that are of origin neither animal nor vegetable; these strains are been selected by our company because of their ability to ferment the soya. They give to the product the texture, the greasiness and the fine taste. Furthermore, these live bacteria participate in the balance of the intestinal flora.
All other information is confidential…'

So the culture is vegan but I have asked them to confirm whether or not their products are in fact totally vegan or not. I explained that it is in their best interests to disclose this - ie they might lose business otherwise. I'll post on VRC Facebook page when I hear more news!