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4.3 from 9 votes

Beetroot & Maitake Stew with Turmeric Quinoa

A vegan stew recipe for Passover featuring beets, Maitake mushrooms, and quinoa with turmeric. Pareve, vegetarian, kosher for Pesach.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 180 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 1 pound red beets-peeled and cut into sixths (about 6)
  • 3 cloves garlic, finely chopped
  • kosher salt, to taste
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons turmeric, divided
  • 3/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1 medium yellow onion, finely chopped
  • 1/4 cup tomato paste
  • Fresh lemon juice from 2 lemons
  • 2 tablespoons sugar
Mushroom Ingredients
  • 1 1/4 cups dried Maitake Mushrooms - soaked in 2 cups of water for 30 minutes (reserve one cup of mushroom broth for stew)
  • 2 teaspoons arrowroot powder
  • 1 packet matzo meal
  • 1 teaspoon minced fresh rosemary
Quinoa Ingredients
  • 1 1/2 cups water
  • 1 cup quinoa
  • 1 teaspoon Turmeric

Instructions

    Cup of Yum
  1. In a medium bowl soak the mushrooms for 30 minutes - drain liquid through a fine sleeved strainer lined with a paper towel into another bowl (as these are wild mushrooms there might be a bit of sand that drops to the bottom of the bowl during soaking).
  2. Reserve 1 cup of Maitake broth and save the remainder for another day.
  3. Finely chop the maitake mushrooms & rosemary. In a medium bowl combine mushrooms, rosemary, broth, arrowroot & matzo - stir until well combined. Set aside.
  4. Bring beets and 6 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low, cover, and simmer until beets are tender, about 30 minutes. Remove pot from heat and, using a slotted spoon, transfer beets to a bowl; reserve beet juice.
  5. In a small sauce pan, bring 1 ½ cups of water to a boil - add turmeric and quinoa to pan, cover and reduce heat to a simmer. Simmer for 15 minutes or until the water is absorbed & the ring around the quinoa begins to show. Remove from heat and set aside.
  6. Put garlic on a work surface and sprinkle with a little salt; finely chop. Scrape the garlic into a paste with the side of the chef's knife. In a small bowl, combine garlic paste, 1 tbsp. oil, coriander, cumin, curry powder, turmeric, paprika, ginger, and cayenne; set spice paste aside.
  7. Heat remaining olive oil in a 6-qt. pot over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, about 7 minutes. Add reserved spice paste and tomato paste and cook, stirring constantly, until mixture is lightly browned, about 3 minutes. Stir in 1 cup of the reserved beet juice. Add remaining beet juice, lemon juice, and sugar; simmer for 5 minutes.
  8. Add reserved beets & mushroom mixture and cook for 15 more minutes or until thickened.
  9. To serve, ladle stew into bowls and top with desired amount of quinoa, garnish with a sprig of rosemary. Enjoy!

Nutrition Information

Calories 180kcal (9%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 2g (10%) Sodium 115mg (5%) Potassium 521mg (15%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 270IU (5%) Vitamin C 6.8mg (8%) Calcium 35mg (4%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 180

% Daily Value*

Calories 180kcal 9%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 2g 10%
Sodium 115mg 5%
Potassium 521mg 11%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 270IU 5%
Vitamin C 6.8mg 8%
Calcium 35mg 4%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.