Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegan fesenjān inspired stew. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Vegan Fesenjān inspired stew is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Vegan Fesenjān inspired stew is something which I’ve loved my entire life. They are fine and they look fantastic.
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To get started with this particular recipe, we have to prepare a few components. 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
- Make ready 1 large onion, chopped
- Make ready 2 tsp nutmeg
- Prepare 2 tsp cinnamon
- Get 2 tsp turmeric
- Make ready 1 large aubergine, chopped into large chunks
- Make ready 1⁄2 butternut squash, diced into rough 1cm cubes
- Get 500 ml vegetable stock
- Get 2 tbsp brown sugar
- Make ready 150 ml pomegranate molasses
- Take 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 for this special food vegan fesenjān inspired stew recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
