Eating in season & epic Autumn Stew - VEGAN

[@jeanneamato8278]

Visited Ireland a cpl weeks ago. Loved Dublin and went up to Giant’s Causeway. Only in Ireland 3 days. Will be back. Friendliest people.

[@Annaliese247]

Mmmm looks so delish; both healthy and hearty! Potatoes and Apple are a great combo; it's called heaven and earth in Germany.

[@melaniebuchanan780]

I just made this for dinner tonight and doubled the recipe so I could have enough to take to work all week. It was so good. Very simple ingredients and yet so much flavor. The only change I made was that I used a large kabocha squash instead of butternut. I cut it in half and roasted it 35 minutes then scooped out the flesh into the stew.

[@sethdeneroff6490]

> "I'm gonna slowly add in our kale" > dumps in all the kale :)

[@sincerely-b]

I had the exact same thought and laughed when I saw that. LOL

[@mostlysane9376]

@@sincerely-b Ditto :)

[@evelynbaron2004]

Yo dude! It's what they do; I thought Jaimie Oliver was hilarious in his salad days (pun intended) but these guys are wonderful and hilarious.

[@magicalsimmy]

I laughed my ass off at that. LOL!

[@tamcon72]

My kinda fall stew: Straightforward, simply flavored, common ingredients, hearty. YUMMY! TFP : )

[@annahermand1384]

Thank you guys this recipe is glorious!!! And also thanks for keeping the skin on, it makes a lot of sense! The lesson on buying local and in season is amazing. I'm in love, following you for one year now. Please go on!!! Lots of love

[@ErikMunneke6714]

Here in the Netherlands we eat stewed red cabbage with apples, it's totally awesome to add fruit to stews. It just gives both sweetness, acidity and a way more nutritious addition to a dish compared to sugar. Deffo going to try this one! Except for the vegan sausage xD probably going with seitan or soy chunks

[@cgawid8704]

I made this and it's delicious! I swapped spinach for the kale and added 1 parsnip to the roasting tray. Didn't have any chili flakes. So so good! Lunch for this week is sorted. Thanks for the great recipe!

[@nicolejohnson2531]

You guys are the best! You can’t bat a good basic stew! I’ve never added Apple but will definitively do so next time! Love your style! Thank you!

[@LifeLoveandAvocados]

Oh! Yum, yum, yum! Such a wonderful combination.

[@sincerely-b]

This was an amazing stew!! I happened to find some vegan apple sage sausage I threw in this and I used Greek spice seasoning. Seriously, this will be added to the meal routine. Love, love, loved it! It was perfect. Man I love you guys' recipes! Always finger licking good! 🥰

[@evelynbaron2004]

Great timing, just as I decided I was the queen of vegan stews along comes an epic autumn stew which I'm making tonight. And leeks are not just for St. David's day by ANY means! Also for this time of year, I did a roasted beet/sweet potato salad with apples, walnuts, red onion, and red cabbage; sometimes it's fun to mix up cooked and raw; used a lot of ginger, lemon peel, mix of apple cider vinegar and lemon and … the usual suspects. Keeps really well in fridge for up to 5 days and I mix it up with arugula and either chickpeas or wild rice for epic mid-day salad meal; add tamari as necessary!! Tx for millionth time, gratitude is a good thing to cultivate, also taking small feisty Pekingese for long rambles through the leaves. Cheers!

[@JasmineSurrealVideos]

The way they always say high heat gets me every time, be brilliant as a text tone on my phone! This looks ace, but I'd add the vegan or veggie sausages into the stew as I'd like the flavours to mingle more, kinda like me as a Northerner going home to a gathering as opposed to me going to one in London and feeling separate and isolated! Also some mushrooms at least dried ones would beef it up. I like leeks actually, they absorb flavour well like cumin my favourite spice or more delicate herbs like tarragon. I'll definitely make this though, just the ticket for cold winter evenings.

[@lifeofaimee6259]

Going to try this - thank you!

[@PlantBasedDads]

It's Joey from PBD. WOW, the colors of those veggies in the bowl! And, I DO get excited about leeks. I love them. This looks absolutely delicious. It's the perfect time to make this here in the USA. This is a great fall dish. Thanks.

[@pamayers8681]

I love this, wonderful recipe and cooking lesson.

[@Prancer1231]

I made this today, it was very good. I didn't have a leek so I used some red onion and it was fine. I was skeptical about the apple and kale but actually the apple made the kale taste a lot better (I don't really like kale). Interesting combination of flavors and really good for fall.

[@el_eye_jah]

Seasonal and local is the best! I never buy imported foods anymore and it saves me money, tastes the best and is the most ecologically friendly way of eating.

[@RobinOm27]

So wholesome and nutritious! I'd add a little more liquid though... not soupy, but more saucey...

[@couch_philosoph3325]

I have this awesome seasonal vegan cookbook (im swiss, so id say we have about the same climate as you guys) and i have been cooking pretty seasonally all year round. In winter, you can actually cook with a lot of reagional winter vegetables (black root, cabbage varieties, potatoes are all year round anyways, topinambour, red beets). Id say the only thing that isbt really seasonal ive been cooking with in winter was salad. And for fruits there are apples and frozen berries. Sometimes an exotic fruit is okay for me, too, but i like to do it consciously. In autumn i know a lot of recipes that have chestnut or quinces in them. Its so much fun As a vegan, you often hear the complaint that eating tons of water intense fruits and nuts (avocadoes, cashews, and so on) is very bad for the environment. Well im now at a point where even my quinoa, lentils and soy.products are swiss (or from neighbour countries). So yeah, vegan has taught me more about seasonal produce than any people i know my afe

[@alisonluck627]

I’ve been looking for a good stew and thought this might be a bit bland but decided to give it a try ...... how wrong was I! This was so good hearty and tasty and no peeling fantastic.

[@abbey1954]

Had this today , all be it without the salt or oil but I did add lentils and a few black beans , was super tasty . Reminded me a bit of Normandy Pork , from back in my meat eating day , must have been the apples in it . Anyway thanks from the recipe and keep up the good work .

[@chris210352]

That looks soooo good! And I agree: nothing bland about leeks! ❤️❤️

[@AA-hy6nb]

Very interesting recipe, thanks a lot!

[@riadrossos-usa4415]

I just found your channel, really wonderful ,,,VEGAN foods!!

[@josethevegan8923]

Your life just changed for the best!

[@MrMissmissmiss]

I did it and it was very good :) thanks 🙏 love stew 💕

[@pinkfairydust83]

Making this tonight!!! Exactly what I need!!

[@vaniafarmar5281]

Looks so good!

[@shraddharanawat1271]

Lovely recipe 👌👌

[@garya3056]

Bangin’! 👍

[@henrymichal8522]

Looks awesome. I am always worried about the quantity of salt you guys use. I would use 1/2 as much. In addition, I would add some form of protein, give it Lentils, or even some chicken or fish. But I love your dishes for my meat free days. Your Potato and Eggplant Curry is Stunning. Thank you as always.

[@lesleyfrench4182]

Those sausages looked good what brand were they?

[@robindetalhouet5946]

Just did that ! Added a brocoli and it was fab

[@johncrwarner]

Silly question: Does the butternut squash skin become edible with the roasting or do you have to remove it still?

[@JVSwailesBoudicca]

John Warner As it cooks it becomes soft. BUT = Not all varieties do so....the Turks Hat, & others like it, remain hard and the flesh has to be scooped off....I think that they are the tastiest !

[@helenpastore6609]

how do you think this would do as a slow cooker recipe? any tips ?!

[@anacarinadelgado7267]

Vegan all the way! Good tasty and healthy 😊👍❤

[@sincerely-b]

Why is this recipe not on your website?

[@thepolticalone961]

Can you do a smoothie

[@sincerely-b]

Dammit, threw the last of my leek into a soup yesterday... Need more leek. Kinda surprised by the small amount of spice in this recipe.

[@jmk1962]

Awh you're making me hungry 😋

[@josethevegan8923]

You aren't the only one!

[@kevinboushel154]

stew

[@stalker-anoniem3515]

Brussel sprouts?

[@sherrysmith337]

I would throw all of it (with the exception of the kale. I would steam it and fold it in to it later.) in to a instant pot. And walk away :)

[@lynnwiltshire6220]

Where is the other guy??

[@jihansaif6571]

How to make vegan healthy sausage at home

[@josethevegan8923]

That would be amazing to know... all home made!

[@vanessafinnegan8859]

what vegan sausages are these? :))

[@punchmehard]

They make their own. I put Beyond Meat’s hot Italian sausages in mine, which added a nice spice. Field Roast make some good ones, too.

[@injunsun]

"Pah-DAE'-dah?" Is that a "Poh-TAE'-toh?", i.e., a "TAE'-ter?"

[@callummackay4282]

Yes, the Oirish dinny pronounce T’s

[@josethevegan8923]

Nice! I want some! JoseTheVegan on KZbin

[@celinak5062]

6:17 so it'll take at least 30 min. for an average person to cook

[@JaYDENxo]

Love the content dudes, but potentially try to use different language when talking about portion sizes. "this will feed 4 normal people" can be a bit alienating. :)

[@celinak5062]

Adult? Grown up?

[@andyabbott5472]

"This'll take about fifteen minutes," immediately followed by "chop this and stick it in the oven for twenty minutes". "Takes about 25 minutes" - no, no it doesn't. I'm not hating on this video in particular, but so, so few food videos, articles, recipes, etc. are ever remotely truthful about how long things take. I get it- prep times vary from person to person, but prep time is real time. "This'll take about fifteen minutes" is always a lie. We're not Morimoto on Iron Chef with a prep crew. Give realistic times.

[@mikkelguy]

stew

[@jenniboye]

stew

[@y0fy0f]

stew

[@HarrisHalabi]

stew

[@moss.neobisid]

stew

[@bobbysux]

stew

[@jackwalker4887]

stew