Roasted Pepper Stew - Vegan
Roasted Pepper Stew - a delightful vegan dish that will delight your senses
When it comes to vegan dishes, roasted pepper stew holds a top spot in the hearts of many. This simple and delicious recipe is perfect for days when we want to enjoy intense flavors and a creamy texture. Whether you have summer-roasted peppers in the freezer or are willing to prepare them fresh, this stew will quickly become one of your favorite recipes.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total: 45 minutes
Servings: 4
Ingredients:
- 8 roasted peppers (approximately 600g)
- 2 large onions
- 1 tablespoon homemade tomato paste
- 1 tablespoon flour
- 1-2 tablespoons olive oil
- 1-2 garlic cloves (optional)
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- Dried thyme (optional)
- Fresh parsley, finely chopped for garnish
Preparing the roasted peppers:
If you have pre-roasted peppers, take them out of the freezer a few hours before you start cooking. To thaw them quickly, you can use the defrost function of your microwave. If you choose to roast them fresh, follow these simple steps:
1. Preheat the oven to 200°C. Place the peppers on a baking sheet lined with parchment paper. Roast them for 30-40 minutes, turning them occasionally, until the skin becomes blackened and puffs up.
2. Remove them from the oven and sprinkle coarse salt on top. Cover them with a lid or aluminum foil for 10 minutes. This step will make peeling easier.
3. Peel the peppers, remove the seeds, and slice them into 2-3 cm strips.
Preparing the stew:
Now that you have the peppers ready, let's start cooking:
1. In a large skillet, add 2-3 tablespoons of olive oil and sauté the chopped onion over medium heat for 5-7 minutes until it becomes translucent and slightly golden. This step is essential for adding depth to the flavors.
2. Add the homemade tomato paste diluted with 200 ml of water. Let it simmer for 2-3 minutes, stirring occasionally.
3. In a small bowl, dissolve the flour in 2-3 tablespoons of cold water to avoid lumps. Add the mixture to the skillet and stir well to thicken the sauce.
4. Add the roasted pepper strips and whole garlic cloves (if using) to the skillet. Let the stew simmer on low heat for 10 minutes for the flavors to combine.
5. Adjust the taste with salt, pepper, and, if desired, a bit of dried thyme.
Serving and suggestions:
The roasted pepper stew is served warm, sprinkled with fresh parsley. Ideally, you can accompany this dish with fresh bread or warm polenta, which will perfectly absorb the delicious sauce.
Nutritional benefits:
This roasted pepper stew is not only delicious but also healthy. Peppers are an excellent source of vitamins A and C, antioxidants that help strengthen the immune system. Additionally, onions and garlic have anti-inflammatory properties and are known for their benefits to cardiovascular health.
Variations and tips:
- You can add other vegetables, such as zucchini or eggplant, to diversify the dish.
- If you like a spicy taste, add a bit of finely chopped hot pepper.
- For a heartier version, you can add a serving of cooked beans or lentils.
Frequently asked questions:
1. Can I use frozen peppers?
Yes, it is ideal to use roasted peppers, but frozen ones are an excellent alternative. Make sure to thaw them properly before use.
2. Is this stew suitable for vegans?
Absolutely! It is a 100% vegan recipe, perfect for those following a vegan diet.
3. How can I store the stew?
You can store the stew in an airtight container in the refrigerator for 2-3 days. You can reheat it in the microwave or on the stove.
4. What drinks pair well with roasted pepper stew?
A slice of fresh bread and a glass of still water or herbal tea are excellent accompaniments. If you prefer something more sophisticated, a cold pale beer pairs wonderfully.
Roasted pepper stew is more than just a simple vegan dish; it is a celebration of flavors and colors that will remind you of warm summers and family meals. Try this recipe and enjoy every bite! Bon appétit!
Ingredients: 8 roasted peppers, 2 onions, 1 tablespoon of homemade broth, 1 tablespoon of flour, sweet paprika, salt, pepper, thyme, fresh parsley, a few cloves of garlic
