Healthy Vegan Recipes - ETHIOPIAN PUMPKIN STEW - SOS Free

It's all about fast and simple when you are eating for health. This pumpkin stew is one pot, one step, so it cannot get much simpler than that. All without any added salt, oil, or sugar...this is truly whole food. Enjoy with any winter squash such as butternut, acorn, kabocha squash, or even sweet potato if pumpkin is not available. Hope you enjoy!
----
Purchase our cookbooks today (bundle discount available):
wellyourworld....
Order my SOS-Free Products here:
wellyourworld.c...
Sign up for my Live Cooking Show!
wellyourworld.c...
Download my FREE 5-Day Meal Planner!
wellyourworld.c...
Follow me on Instagram! @wellyourworld
/ wellyourworld
Join us in the Well Your World Facebook group:
/ wellyourworld
----
#vegan #healthy

[@LaMariposaDelFuego]

I like the way you cook. No fuss!

[@WellYourWorld]

No fuss!

[@fishermgcj]

Looks so yummy. I need to batch cook a soup every week. I batch cook brown rice, beans, potatoes, sweet potatoes, veggies of the week. But I need to remember to do a pot of soup, too. That would go with all the rest!

[@hypnohope]

I just made this and it is incredibly delicious! I cooked it for 10 minutes in the instant pot because I'm impatient. I can't wait to have it again tomorrow!

[@erikkindbom4623]

This is the channel I've been looking for!🙏 Simple SOS-free batch cooking THANK YOU!

[@WellYourWorld]

Thank you Erik!!

[@d.rabbitwhite]

Another comment of appreciation because I am doubly appreciating it...

[@elizdonovan5650]

Love the no nonsense style of chop, cook & serve. Great cooking tutorials. Thank you. ☘️🌝🌲

[@WellYourWorld]

Thank you!

[@mistygoldstone8068]

So enjoy watching you cut, cook and eat your food. Best advertisement ever. Thanks for the low maintenance chopping and scooping attitude. Very refreshing! Big fan!

[@WellYourWorld]

Thanks for the support! I’ll keep them coming, Misty!

[@mistygoldstone8068]

Yyyeeeesss! 🙂🙂🙂

[@iamgratefula5313]

love the garlic hack. will definitely try

[@Janet_Price]

Fabulous - love the one pot cooking. The easier the better for me! Janet from Sacramento

[@WellYourWorld]

Thank you Janet!

[@vegangreen3270]

It’s seams everyone loves this guy bc his cooking method simple & tastes , thnx buddy.

[@dinaalviar2466]

I just love the way you cook! No real measurements. I’m so bad sometimes with getting precise measurements! I’m glad you did this stew. I actually bought some butternut squash last weekend because I came across this Ethiopian Stew recipe similar to yours in the Plant Pure Nation cookbook! It does look delicious! Thanks for making this video, Dillon.😊 I can’t wait to make it!

[@WellYourWorld]

Ya that recipe inspired me for sure. Thanks for checking this one out!

[@angelahill7040]

Perfect for the season!

[@WellYourWorld]

Hope you love it!

[@rayradiance666]

Yayyyy!! I love your recipe videos, more recipe videos please!!

[@WellYourWorld]

Plan on recipes on sundays, health videos on Tuesdays, and a live KZbin show every Thursday at 3pm PST. WE ARE TAKING IT TO THE NEXT LEVEL!

[@smallfootprint2961]

Once again, Dillon. Amazing! Thanks for all the prep advise too.

[@WellYourWorld]

Glad you liked it! Thank you!

[@aquamarine0023]

"yeah you can grab a spoon, you can do that whole scrape thing, but I hate it" LOL! Thank you so much for this video and for sharing the tips about making this lifestyle fast and easy. I'm so happy to see an SOS-free channel as well!! I also love the garlic rock hack - so cool!

[@WellYourWorld]

ha ha thank you!! I am glad you liked it!

[@plantspirit9289]

Firs off I want to say Congrats on your accomplisment on getting into a magazine, and sharing your vegan recepie with others.. This stew looks amazing.. Wow.. what a GREAT recpie.. Headed to the store to get a pumpkin.. I'm making this for dinner..

[@WellYourWorld]

Awesome I hope you enjoyed it!! Thank you so much for the support.

[@cynthiacook583]

The importance of having a good set of knives!! Love the acorn squash demo and how easy you make it look! Might have to invest in a global knife. Thanks,once again.

[@WellYourWorld]

They are pretty awesome. I'm glad you liked the demo!! Thank you!

[@davidjohn4494]

Will be doing this, love the simple one pot.

[@WellYourWorld]

Thank you, glad you liked it!

[@Nadege949]

The weather is cooking down a bit in Southern California. I can't wait to make soups and turn my oven back on. Thank you Dillon!

[@WellYourWorld]

Seriously. Phoenix finally broke this week. It’s been so beautiful on my evening walks. Thank you!

[@LittleMissSunshine2451]

Learned a lot from the cutting demos!!

[@WellYourWorld]

Oh thank you! 😊

[@pammccoy4331]

Looks like a winner! Will definitely be making this.

[@WellYourWorld]

Thank you; I hope so!

[@LauraCastillejos]

Looks delicious! Thanks for the recipe! If you add the frozen spinach at the end it will cool it off enough to thoroughly enjoy the scarfing process 😋

[@WellYourWorld]

Thank you Laura!

[@kathylacy5367]

I always want to scream “STOP DILLON!!! IT’S HOT!!” But I never scream, & you never stop! LOL

[@WellYourWorld]

Well maybe you should scream, no? 😜

[@kathylacy5367]

Well Your World Ok! Next time! Because we both know there WILL be a next time! 😂

[@suzyq6767]

It does look good! I'll make some with already cubed squash. Wow! You're strong.

[@MyFrankr]

Yes! Yes !! Yes..... Can't wait to try it 🍂🍁🌾

[@WellYourWorld]

Thank you Dorie, hope you like it!

[@mittakali153]

As I have said before, while I love the recipes you present - what I enjoy the most is always something you do while presenting - seemingly simple things that I had never thought of ... On this one, it's how you cut up the pumpkin and squash. A reminder to have a good knife and not using a peeler. I always struggle on the squashes. Your method is to simply cut it. I love my peeler, but I see that a knife is the best tool for squashes.

[@helenhart4368]

I just made this last night. It took me a lot longer to cut the pumpkin, but now I have plenty for other recipes. I do like how you just throw it all in the pot and that’s it. No sautéing or roasting. I was only missing one of the spices; I couldn’t find it, but it still turned out great.

[@WellYourWorld]

Thank you! Yes, you can always roast and saute and do all that fancy stuff, but for day to day cooking, what's the point, you know...Thanks for the support!

[@d.rabbitwhite]

Hey. I missed this...Glad I found it, I have a bunch of pumpkin, that I pre cooked and froze...and went searching for a good recipe...with healthful ingredients...

[@StephanieLeach]

This recipe was right on time! I needed an African recipe for an International themed dinner party. Looks delish!

[@WellYourWorld]

Great to hear it!

[@rayradiance666]

I thought about buying the jack o lantern pumpkin and wasnt sure if it was edible but read on google that it is, however, not as delicious as butternut or other pumpkins. This video convinced me to grab one for cooking. I always try to save on groceries by buying in season produce.

[@oscaruglyface]

I cook with them all the time. I think they taste great and they are so cheap this time of year. When you go SOS free your taste buds become more sensitive as well

[@WellYourWorld]

The way the jackolantern pumpkins go on sale makes it a pretty sweet value. I agree they aren’t as flavorful but very fun and festive to work with!

[@deborahshaibe9863]

delicious and super easy, tasted authentic (to this non-ethiopian anyways). I ate it both with and without injera. Thank you for a great recipe. Will be in my rotation here on out. I did add a little cinnamon to the spices.

[@WellYourWorld]

Great to hear, that is awesome!

[@marekzmazur2077]

I microwave the squash to soften up the skin then use a normal peeler. Works well.

[@nguelda]

You make it look so easy to cut up that pumpkin!!! 😭😭😭I almost died cutting up a pie pumpkin today, and there was no way I was going to be able to peel it!! I had to throw it in the oven!!

[@_e11e_78]

You should grow your own pumpkins! They grow pretty easily, and you live in the right climate I would imagine. Jap, Kent, and Queensland Blue are all delicious varieties. If you ever want some seeds sent over I'd be happy to send some from Australia (If customs allows it that is hehe). Roasted pumpkin is one of my favourite things to eat, and is also gorgeous cold in a sandwich or salad the next day. Pumpkin carrot and red lentil soup is also top of my list. I'll definitely be giving this stew a whirl, thanks!

[@WellYourWorld]

Hi Elle, thank you! I hope you like it. Last night we made pumpkin enchiladas, they were pretty awesome! I'd love to grow more food in the future.

[@infinitelovegratitude5789]

Thank you Dillon! This looks FANTASTIC! :-)

[@WellYourWorld]

Thank you! Hope you enjoy it!

[@gonewiththekale]

You are a Squash Master!

[@WellYourWorld]

Haha hardly. Thank you!!

[@sonumehta23]

Another simple and amazing recipe. Similar to the indian recipes i make all the time with lot of flavor. But you make the cooking very enjoyable.

[@WellYourWorld]

Thank you!! Hope you like it!

[@HeidiSue60]

It's possible to do that garlic hack with pre-minced hahahaah but seriously, I use the flat of my knife and press down. It breaks the clove and makes peeling the paper off really easy. You're inspiring me to get cooking, though I am enjoying salads w. shelf stable cooked rice (there are a few non-oil-added out there) beans and salsa. But it's time to cook and now I want to do this one for sure! thanks

[@PatriciaDavidsonPhotography]

Oh man I hate pealing butternut squash! That looks easy, thanks! I will have to try this recipe. I love any stew like this.

[@WellYourWorld]

Thank you Patricia! Hope you enjoy

[@Daren_PNW]

I'm not a huge soup dude but would totally mix the finished thing with some grains, like a side of rice or quinoa.

[@twalsh4525]

Now i need to go get a rock..love that garlic trick

[@WellYourWorld]

It's a winner!

[@bethanyday3471]

you would get even more depth of flavor out of your spices (since you don't use salt) by throwing it in the pot first and tossing it on the stove for a bit. There's a special name for it, i just call it toasting the spices but it def. adds way more depth of flavor the people from india and japan almost always do this for their spices.

[@clombard7745]

What? No hot peppers?? :) I made this! DELICIOUS!! My girlfriend gave me some carolina reapers from her garden and I use 1 in this huge recipe. No one in my household can eat this pot of stew but me. Thanks Dillon.

[@WellYourWorld]

Ha ha ha excellent strategy, I often employed this strategy with my college roommates. Works every time. I used habaneros back in the day.

[@roku3216]

Hit with rock. Now that's my kind of kitchen tool!

[@WellYourWorld]

Ha ha yes!

[@razvanfarte7349]

Amazing 3:31 "just cut the pumpkin.. whatever" As long as the food is good, it doesn't matter. Totally agree

[@barrbuff]

Vegetable peeler for the butternut squash, you waste a lot less this way and unlike the pumpkin, the skin is smooth and comes off easily with a vegetable peeler.

[@WellYourWorld]

Thank you!

[@paulacopier9455]

I leave the peel on! Blend the pumpkin.

[@mittakali153]

You have a point, and I love a veggie peeler for softer food, like cukes. But I struggle with a veggie peeler on squash, so Dillon's method looks so much easier for me. It did not seem to be much waste. And scooping the seeds are a pain, so cutting that part too is better, for me ...

[@Sickvibe1]

REALLY digging those new thumbnails !!!

[@WellYourWorld]

Ha ha ha gotta play the KZbin game if I’m gonna get noticed.

[@Sickvibe1]

@@WellYourWorld That's what I thought ! You deserve that attention !

[@nicolecorry2418]

That is amazing looking! Doin' it! Question, have yiu ever tried this in an intant pot? Also, if I cut up a whole jackolatern pumpkin can I freeze my leftover cubes for later? Thanks!

[@WellYourWorld]

You can probably freeze it, I don't see why not. And no I have not done instant pot, but I figure maybe 10 minutes, maybe 12?

[@BBHubbs]

Although you can use pre-minced garlic from a jar, DO NOT advertise having done such... you will catch hell in the group! AHAHAHAHAAA!!! Nice recipe, Dillon! I'm elated for you and proud of you for your recognition in the magazine!

[@WellYourWorld]

Thank you!! I know, that pre-minced garlic right.....

[@auntdayskitchen6315]

Do you save the pumpkin skin for your veggie broth?

[@Letha222]

Yum! Great demo. Thanks. I'm avoiding tomatoes (nightshades) and find that pumpkin and squash add a lot of flavor and depth to my SOS-Free bean and lentil soups. It is fun to use fresh in the fall but I often use plain frozen squash and plain canned pumpkin the rest of the year.

[@WellYourWorld]

We are a global world. I think frozen is perfectly fine. Great to see you here again!

[@marjiesgirl]

I love the recipe Dillon, but a bit sad to see you peel the butternut pumpkin (squash). I leave the skin on and just cook for a little longer and it is really delicious and has much more fibre for your body. Thinking about this, you could probably do the same with the big pumpkin you used. Best Wishes

[@WellYourWorld]

Hi Evelyn! Thanks for the feedback! Dillon

[@SoulintheRaw]

If I use soaked lentils, just less water yes?

[@mairzeedotes5484]

what was that magazine you're going to be in? Can i buy it yet? Also, is rhis recipe writen out anywhere?

[@WellYourWorld]

I’m working on a couple cookbooks where I will finally write you out some recipes. You can sign up for the magazine at healthscience.org this new edition is not out yet but you’ll get access to all back editions while you’re waiting for the new one.

[@mittakali153]

The NHA Health Science is a great magazine. I'm a subscriber - the presentations about people, the resources, what we learn about - all awesome.

[@christinenason9477]

Any reason not to do this this in Instapot?

[@WellYourWorld]

Nope. Go for it. You’ll love it.

[@rjlionheart]

Dillon, how would you cook this in an Instant Pot?

[@WellYourWorld]

I would just throw it all in and start with maybe 10-12 minutes? You'll know for sure the 2nd time...

[@rjlionheart]

Well Your World I’ll start from there. Dish looks real good. Thanks.

[@jenniferwhalen2104]

I'm gonna give that a try. It looks so good. I think my meat loving boyfriend might enjoy that

[@shirleygarrison5140]

Where can I get the written recipes?

[@ExpressionsofAwakening]

Ha! it looked funny how you smash the garlic...for some reason I felt sorry for the garlic the way you use a rock on it like that...no mercy lol.

[@WellYourWorld]

You should have seen it after I sent it through the mincer...annihilated in the most brutal way. Xo

[@andreakyriacou]

Were the lentils pre cooked?

[@WellYourWorld]

No no, just the one step to this recipe, the lentils will cook in the pot.

[@TheHaskinsFamilyVlog]

Dillon do you have any taste buds left on your tongue after burning it on hot food almost every time?! 😂😂😂 Seriously though.....I LOVE your channel!!

[@WellYourWorld]

He he he, they grow back, I swear! There is just something about piping hot food that I love so much...Apparently I inherited it from my mom. When we were kids eating out, my mother always sent her food back to be heated up. Constant face palms from any of us at the table with her. And now, me....ugh

[@TheHaskinsFamilyVlog]

@@WellYourWorld haha that's too funny! We always say we'll never do what our parents do, and then we end up just like them haha! Loved the story! ❤❤

[@gonewiththekale]

At the end it looks like you have beans in there? Are beans in there, they weren't mentioned at the prep phase.

[@WellYourWorld]

No, just lentils, probably what you are seeing...

[@sandracarli1110]

Aggressive people should prep their own meal. The cutting would be healing ;D Wouldn't it be better to add spinach only at the very end? Anyway, it looks delicious!

[@WellYourWorld]

I think adding the spinach at the end would be fine too but it works great this way as well. Thank you 🙂

[@kittykat717]

Made this today and have eaten some. As much as I try, I find these spices not really to my liking. Maybe due to my Irish and scotch genes! Oh well, back to my favorite spices basil, Thyme, Sage.

[@WellYourWorld]

I love those ones too! Thanks for trying it out!

[@bryanelic]

Careful! Do not cut your finger again!

[@WellYourWorld]

He he he

[@auntdayskitchen6315]

This recipe looks delicious however I don't think you'll be tasting at this week because you keep blistering your tongue. Lol It is OK that keepest paused long enough to let it cool down a little. I know you sacrifice a lot for your fans But tongue blistering hurts.😝😢

[@WellYourWorld]

But it hurts so good. I love piping hot food. 😘