Serves 6 to 8
Photo by Justin Limoges
This coconut roasted root vegetable stew is peak stew season energy. Root veggies, coconut, and ginger make me feel like the Princess of Autumn, but add some seitan to the mix and suddenly I’m promoted to Queen. Rutabaga, carrots, and golden beets get roasted first until they’re golden and caramelized, bringing out all that natural sweetness. Then they get dunked into a bright, creamy coconut broth with caramelized shallots, fresh ginger, and a hit of turmeric. The lime juice and agave pull everything together with a hint of tart and sweet. It’s rich but it’s bright. It’s cozy but it’s interesting. There is no better meal to eat while you gaze at the falling snow from your castle wearing a crown made of veggie peelings.
You have a few choices for meatiness here. I made it with cubed seitan here, for a beefy effect, but chickpeas, kidney beans, or baked tofu are all wonderful options. The stew doesn’t care what protein you throw in, it’s going to be luscious.
If you need to swap out one root veggie for another, say, heirloom turnips or some parsnips, that works just fine. Just note that those roast a little quicker than rutabaga so test their doneness sooner.
Serve it over jasmine or basmati rice with lots of cilantro. I love a little pickle action on top, pickled red onion or pickled cherry tomato (pictured here). I put a quick little Pickled Cherry Tomato recipe in the FAQ, so enjoy.
COCONUT ROASTED ROOT VEGETABLE STEW FAQ
Can I use different root vegetables? Absolutely. Parsnips, heirloom turnips, sweet potatoes, or celery root would all be great. Just keep the pieces about ¾ inch so everything roasts evenly and at the same rate.
Can I use different vegetables entirely? Yes, it’s such a good stew and is very customizable. Hearty things like sweet potatoes or regular potatoes are great along with cruciferous veg. Just be mindful of roasting times. Summer squash roasted lightly is a favorite, too.
Can I use something other than seitan? Yes! Chickpeas, kidney beans, or baked tofu all work beautifully here. The stew is really about the roasted veggies and the coconut broth, so the protein is flexible. If using beans or chickpeas, skip step 3 entirely and use just 1 tablespoon of coconut oil for the aromatics in step 4. Add your beans in step 6 with the roasted veggies.
How do I make pickled cherry tomatoes? Toss 2 cups halved cherry tomatoes with ¾ cup white wine vinegar, ¼ cup sugar, ½ teaspoon salt, 2 teaspoons minced ginger, and 2 tablespoons chopped cilantro. Let sit 1 hour, stirring occasionally. Store chilled — they’re even better the next day. They’re a quick, tangy condiment that cuts right through the richness of this stew.
Can I make this ahead of time? The roasted veggies and the broth can both be made a day ahead and stored separately in the fridge. When you’re ready to eat, warm the broth, add the veggies and seitan, and let everything come together. The flavors actually get better overnight.
Can I freeze this? Yes, though the root veggies will soften a bit when reheated. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat.
Should I use refined or unrefined coconut oil? Refined. It has a neutral flavor so it won’t compete with the ginger and turmeric. Unrefined coconut oil would add a coconut flavor that might be too much on top of the coconut milk.
Do I need full-fat coconut milk? Kinda. Light coconut milk won’t give you the same rich, creamy broth. This is stew season, don’t be shy. That said, If you want lite coconut milk that’s all right. You can also use cashew cream.
Can I skip roasting the veggies and just add them raw? No, they won’t cook through without modifications and I’m too lazy to write those. Roast your veggies.
What kind of rice goes best with this? Jasmine or basmati are both perfect — something light, fragrant and fluffy that soaks up the broth without competing with it.
Can I make this gluten free? Just swap the seitan for chickpeas, beans, or tofu and you’re good. Everything else is already gluten free.
Coconut Roasted Root Vegetable Stew
Ingredients
- 3 tablespoons olive oil divided
- 3/4 lb rutabaga peeled and cut into 3/4 inch chunks
- 3/4 lb carrots peeled and cut into 3/4 inch chunks
- 3/4 lb golden beets peeled and cut into 3/4 inch chunks
- 2 tablespoons refined coconut oil divided
- 3 cups seitan cubed (see notes for swaps)
- 1 1/2 cups thinly sliced shallots
- 4 cloves garlic minced
- 2 tablespoons fresh grated ginger
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 4 cups vegetable broth
- 1 15 oz can full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon agave
To serve:
- Jasmine or basmati rice
- Fresh cilantro sprigs
- Pickled Cherry Tomatoes recipe in notes above
Instructions
- Preheat oven to 425 F. Line two large baking sheets with parchment.
- Divide root veggies between the baking sheets. Drizzle with the olive oil and sprinkle with a little salt. Toss to coat. Roast root veggies for 35 to 40 minutes, flipping and rotating pans once, until golden and tender.
- (If using beans skip this step) In the meantime, preheat a 4 quart pot over medium-high heat. Saute seitan in half the coconut oil, until lightly browned on all sides. About 5 minutes. Transfer to a bowl and set aside.
- In the same pan, saute shallot, garlic and ginger in the remaining coconut oil with a pinch of salt, for 5 to 7 minutes, until shallot is translucent. Add red pepper flakes and turmeric.
- Mix in the tomato paste and salt to heat through. Add broth, coconut milk, lime juice and agave.
- At this point, the root veggie should be ready. Add them to the pot, along with the seitan or beans. Turn the heat off. Let sit for 10 minutes, then serve!
