Estofado vegano sustancioso de boniato

Ingredientes

• 2 Tbsps Extra virgin olive oil
• 1 onion, chopped ((You can use white, yellow, or red))
• 1 stalk celery, diced
• 1-2 carrots, peeled chopped
• 4 garlic cloves, minced
• 3 fresh thyme sprigs
• 1 (15 oz.) can organic white beans, drained and rinsed ((See Blog Post for types of white beans))
• 2 cups cubed sweet potatoes
• 2 cups cubed russet or yukon potatoes ((You can also use baby creamer potatoes + cut them into halves))
• 4 Tbsps organic tomato paste
• 3 Tbsps organic all-purpose flour
• 2 tsps On Everything All-Purpose Blend
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1 (28 oz.) can tomato sauce or diced tomatoes
• 3 cups organic vegetable stock
• 1 Tbsp Worcestershire sauce

Preparación

1. 1

   --- TO MAKE THE STEW: ---

2. 2

   In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the chopped onions and garlic, sautéing until fragrant and translucent, about 1-2 minutes.

3. 3

   Add the chopped carrots and diced celery, continuing to sauté for another 1-2 minutes. Add the On Everything All-purpose blend, smoked paprika salt, and tomato paste, stirring until veggies are coated. Add the flour and stir to combine.

4. 4

   Add in the veggie stock, stirring frequently to avoid lumping until thickened. Add in the tomato sauce, Worcestershire sauce, white beans, cubed sweet potatoes, and potatoes, stirring to combine. Add the thyme sprigs. Let everything simmer for about 2-3 minutes before reducing the heat to low and letting it simmer (half covered with a lid) until the potatoes have become tender as well as the veggies, about 20-25 minutes. NOTE: Be sure to stir occasionally to ensure that the sauce thickens nicely and everything remains combined.

5. 5

   Remove from heat, and serve immediately into prepared bowl(s), and enjoy with a side of mashed potatoes, vegan cornbread, basmati rice, coconut rice, bread or salad, if desired.

6. 6

   Bon Appetit!