I decided to do some vegetarian cooking with beer and since my friend David Fox is a vegan, I decided to dedicate this post to his insanity, errr, dedication!
This is very simple and great for a weeknight. I have mentioned before that I love slow cookers and this vegan recipe takes advantage of that.
You can modify this as you see fit, but don't take out the beer! That would be alcohol abuse.
It is influenced by my love of Indian, Moroccan and Caribbean food. Just look at the spices. I made some garlic and butter couscous to put this fine vegan stew on, but you could use rice or any other grain really. You could also add chicken or other poultry to this as well. I am sure in some countries they would use pigeon, but that won't be me.
As for the beer to use in the recipe. I used a generic yellow fizzy lager. I didn't really want any bitterness since the other spices would probably conflict with them, but feel free to experiment. A sweet stout might work just fine, and certainly a bock could substitute as well, but I really hate to not drink a good bock.
For my Belgian friends, I would use a tripel or witbier since the coriander and orange would compliment the spices well.
Vegan stew with beer
Recipe Type: Main dish
Author: Jon Griffin
Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins
For vegans and non-vegans alike, here is a great vegetable stew that happens to be made with beer.
- 6 cloves garlic, minced
- 1 green pepper, diced
- 1 sweet maui onion, diced
- 1 white sweet potato, chopped rough
- 1 eggplant, peeled and chopped rough
- 8 oz yellow baby carrots, chopped in half
- 1 15 ounce can garbanzo beans, drained
- 1 28 ounce can diced tomatoes
- 1 12 ounce bottle of beer (see article)
- 1 teaspoon ginger
- 2 teaspoons salt
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 3 bay leaves
- ground pepper to taste
- Easy peasy, add all the ingredients to the slow cooker and turn to high for 8 hours.
- Serve over couscous.