Velvety Ethnic Vegan Stew

A minimalist table setting highlighting a bowl of vibrant ethnic vegan stew with red and yellow bell peppers, sweet potatoes, and fresh herbs, warmly lit for a cozy ambiance.
Velvety Ethnic Vegan Stew

Introduction

Today, let's embrace the comforting and velvety textures of a truly unique ethnic cuisine with a plant-based twist. This recipe combines the rich, earthy flavors of African-inspired ingredients, creating a dish that's not only heartwarming but also vibrant and nutritious.

Ingredients

  • 1 cup sorghum, rinsed
  • 2 cups vegetable broth
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 sweet potato, peeled and cubed
  • 1 zucchini, chopped
  • 1 cup chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onions and garlic, sautéing until they are translucent.
  3. Stir in the bell peppers and sweet potato, and cook for about 5 minutes.
  4. Add the zucchini and tomatoes, cooking for another few minutes.
  5. Pour in the vegetable broth, then add the sorghum.
  6. Season with smoked paprika, cumin, turmeric, cinnamon, salt, and pepper.
  7. Bring the mixture to a boil, then reduce to a simmer.
  8. Cover and let it cook for about 45 minutes, or until the sorghum is tender.
  9. Garnish with chopped parsley and cilantro before serving.

Enjoy this delightful meal as a cozy dinner or a special weekend treat. It's packed with flavors that are sure to impress and satisfy anyone looking for a culinary adventure.

Nia

Additional Information
NutritionfactsCalories: 320, Fat: 7g, Carbs: 58g, Protein: 8g 
Preparation Time1 hour 
Allergy InformationPossible allergens include garlic and onions