Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegan fesenjān inspired stew. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan Fesenjān inspired stew is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Vegan Fesenjān inspired stew is something that I have loved my entire life. They’re nice and they look wonderful.
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To begin with this recipe, we must first prepare a few ingredients. You can have vegan fesenjān inspired stew using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Fesenjān inspired stew:
- Get 3 tbsp olive oil
- Take 1 large onion, chopped
- Get 2 tsp nutmeg
- Make ready 2 tsp cinnamon
- Take 2 tsp turmeric
- Prepare 1 large aubergine, chopped into large chunks
- Make ready 1⁄2 butternut squash, diced into rough 1cm cubes
- Make ready 500 ml vegetable stock
- Prepare 2 tbsp brown sugar
- Take 150 ml pomegranate molasses
- Get 250 g ground almonds
- Make ready 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.
Steps 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’s going to wrap this up with this special food vegan fesenjān inspired stew recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
