Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan fesenjān inspired stew. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Vegan Fesenjān inspired stew is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Vegan Fesenjān inspired stew is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have vegan fesenjān inspired stew using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Fesenjān inspired stew:
- Get 3 tbsp olive oil
- Make ready 1 large onion, chopped
- Take 2 tsp nutmeg
- Make ready 2 tsp cinnamon
- Take 2 tsp turmeric
- Get 1 large aubergine, chopped into large chunks
- Take 1/2 butternut squash, diced into rough 1cm cubes
- Get 500 ml vegetable stock
- Make ready 2 tbsp brown sugar
- Prepare 150 ml pomegranate molasses
- Get 250 g ground almonds
- Get 1 pomegranate
Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture. Pour over the stock, sugar and molasses, add the almonds and stir. Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy. Fry the onion in the oil until soft and clear.
Instructions to make Vegan Fesenjān inspired stew:
- Fry the onion in the oil until soft and clear
- Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture.
- Frey the vegetables for 5 minutes
- Pour over the stock, sugar and molasses, add the almonds and stir
- Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy.
- Serve on a bed of basmati rice and garnish with fresh pomegranate seeds.
Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy. Fry the onion in the oil until soft and clear. Add the aubergine, squash and spices and stir, coating the vegetables in the spice mixture. Pour over the stock, sugar and molasses, add the almonds and stir. Cook down until the butternut squash is soft and the sauce has thickened to the desired consistancy.
So that is going to wrap it up with this exceptional food vegan fesenjān inspired stew recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
