Vegan Grain Stew with Sweet Potatoes, Hazelnuts and Crispy Bread Crumbs

Name: Vegan Grain Stew with Sweet Potatoes, Hazelnuts and Crispy Bread Crumbs
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 big sweet potato; 1 tablespoon olive oil; 200 grams or 1 1/4 cup whole grains (any combination of wheat; 600 ml or 2 1/2 cups vegetable broth; 2 medium-sized carrots; 1 onion; 1/2 leek; 2 cloves garlic; 2 sprigs rosemary; 2 ml or two 13.5 cans tomatoes or the same amount of fresh diced tomatoes + 2 teaspoons tomato paste; 1 ml or 13.5 can kidney beans; 2 leaves bay; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; 1 handful green olives without stones; salt; black pepper; 4 tablespoons ground Hazelnuts; 3 lices whole grain bread; 1 teaspoon garlic powder; optional: sour cream or vegan cashew sour cream to serve

User Reviews

5.0

3 reviews

Excellent

Cook Time
1 hr
Total Time
1 hr
Servings
4 servings
Calories
369 kcal
Course
Main Course
Cuisine
European

Vegan Grain Stew with Sweet Potatoes, Hazelnuts and Crispy Bread Crumbs

Maisie Perez

Report

Vegan Grain Stew with Sweet Potatoes, Hazelnuts and Crispy Bread Crumbs: 45 min recipe of a hearty, flavorful and nutritious vegan stew. Perfect for autumn!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

1 big sweet potato
1 tablespoon olive oil
200 grams or 1 1/4 cup whole grains (any combination of wheat rye, barley, spelt, oat and millet), soaked over night
600 ml or 2 1/2 cups vegetable broth
2 medium-sized carrots
1 onion
1/2 leek
2 cloves garlic
2 sprigs rosemary
2 ml or two 13.5 cans tomatoes or the same amount of fresh diced tomatoes + 2 teaspoons tomato paste
1 ml or 13.5 can kidney beans
2 leaves bay
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 handful green olives without stones
salt
black pepper
4 tablespoons ground Hazelnuts + more to serve
3 lices whole grain bread
1 teaspoon garlic powder
optional: sour cream or vegan cashew sour cream to serve

Add to Shopping List

Instructions

Preheat the oven to 180 ºC or 350 ºF. Dice the sweet potato and transfer to a baking dish or tray. Sprinkle with olive oil, salt and pepper. Roast for 20 minutes.
Put the grains in a large pot or skillet and pour the vegetable broth in it. Bring to a boil and lower the heat.
Meanwhile, finely chop garlic, chop onion, peel and slice carrots and leek. Heat a lug of olive oil in a saucepan or skillet. Add vegetables in it and stir-fry for about 5 minutes. Transfer to the broth. Add diced tomatoes with juice, drained beans, bay leaves, smoked and sweet paprika. Simmer for 30 minutes.
Once the sweet potatoes are ready, add them to the stew together with olives. Before the end, add ground hazelnuts and season with salt and black pepper.
Make the bread crumbs: heat a lug of olive oil in the skillet you used for onions over medium-high heat. Break bread slices with your fingers into small pieces and transfer them to the skillet. Add garlic powder, salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.
Serve the stew with breadcrumbs, ground hazelnuts, fresh herbs and (optional) sour cream. Enjoy!

Nutrition Information

Show Details

Calories 369kcal (18%) Carbohydrates 56g (19%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 1g (5%) Sodium 648mg (27%) Potassium 299mg (9%) Fiber 11g (44%) Sugar 6g (12%) Vitamin A 10735IU (215%) Vitamin C 7.3mg (8%) Calcium 83mg (8%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 369 kcal

% Daily Value*

Calories	369kcal	18%
Carbohydrates	56g	19%
Protein	10g	20%
Fat	13g	20%
Saturated Fat	1g	5%
Sodium	648mg	27%
Potassium	299mg	6%
Fiber	11g	44%
Sugar	6g	12%
Vitamin A	10735IU	215%
Vitamin C	7.3mg	8%
Calcium	83mg	8%
Iron	3.4mg	19%