Coconut Roasted Root Vegetable Stew
Roasted root vegetables in a creamy coconut broth with caramelized shallots, ginger, and turmeric. Rich, bright, and perfect for stew season.
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!
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