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‘Three Sisters’ Stew [Vegan] – One Green Planet

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Nava Atlas is the writer and illustrator of many books on vegetarian cooking, most just lately…

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‘Three Sisters’ Stew [Vegan]

Right here’s an incredible essential dish choice for Thanksgiving dinner. It’s considerably like chili, although extra concerning the squash than beans. In Native American mythology, squash, corn, and beans are referred to as the “three sisters” — the very crops that the harvest competition of Thanksgiving is supposed to have fun! When you…

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Elements You Want for ‘Three Sisters’ Stew [Vegan]

  • 1 small sugar pumpkin or 1 giant butternut squash, about 2 kilos
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2-4 garlic cloves, minced
  • 1 medium inexperienced or purple bell pepper, reduce into brief slender strips
  • 1 16-ounce can fire-roasted diced tomatoes, with liquid
  • 2-3 cups cooked or canned pink or pinto beans, drained and rinsed
  • 2 cups corn kernels from 2 giant or 3 medium ears, or frozen
  • 1 cup selfmade or canned vegetable inventory or water
  • 1 or 2 small recent sizzling chilis, seeded and minced or 1 4-ounce can of chopped delicate inexperienced chilis
  • 2 teaspoons floor cumin
  • 2 teaspoons chili powder or mesquite seasoning
  • 1 teaspoon dried oregano
  • Salt and freshly floor black pepper
  • 1/4 cup minced recent cilantro or parsley

The right way to Put together ‘Three Sisters’ Stew [Vegan]

  1. Preheat the oven to 375°F.
  2. Take away stem from the pumpkin or squash and reduce in half lengthwise. Cowl with aluminum foil and place the halves, cut-side up, in a foil-lined shallow baking pan. In case your knives aren’t sharp sufficient, wrap the pumpkin or squash in foil and bake it entire.
  3. Bake for 40-50 minutes, or till you may pierce by with a knife, with just a little resistance. When cool sufficient to deal with, scrape out the seeds and fibers (clear the seeds for roasting, in case you’d like). Slice and peel then reduce into giant cube.
  4. Warmth the oil in a soup pot. Add the onion and sauté over medium-low warmth till translucent. Add the garlic and proceed to sauté till the onion is golden.
  5. Add the pumpkin or squash and all of the remaining components besides the final 2, and produce to a simmer. Simmer gently, coated, till all of the greens are tender, about 20-25 minutes. Season to style with salt and pepper.
  6. If time permits, let the stew stand for a few hours earlier than serving, then warmth by as wanted. Simply earlier than serving, stir within the cilantro. The stew ought to be thick and moist however not soupy; add extra inventory or water if wanted.
  7. Alter seasonings to your liking. Serve in bowls.
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Notes

Dietary Data

Whole Energy: 1741 | Whole Carbs: 309 g | Whole Fats: 30 g | Whole Protein: 65 g | Whole Sodium: 2993 g | Whole Sugar: 69 g

Per Serving: Energy: 218 | Carbs: 39 g | Fats: 4 g | Protein: 8 g | Sodium: 374 mg | Sugar: 9 g

Calculation not together with salt to style.


Observe: The knowledge proven is predicated on obtainable components and preparation. It shouldn’t be thought of an alternative choice to knowledgeable nutritionist’s recommendation.

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