This week for #SundaySupper we are all cooking recipes inspired by Sara Moulton! Do you know who Sara Moulton is? She is only a fabulous Chef, a cookbook author, she’s the executive chef at Gourmet Magazine, and she hosts her own TV show on public television “Sara’s Weeknight Meals.” In essence, she is awesome and I’m so excited to be making a recipe inspired by her.
I also received her cookbook, Sara Moulton’s Everyday Family Dinners, and the recipe I chose is from this book. I chose to make the Clay Pot Vegetable Stew because I have a CSA share and always have a ton of extra vegetables around the house. I also liked that the soup has tofu and is flavored with both soy sauce and miso paste.
The smell of this stew cooking over the stove was heavenly. Tons of vegetables mixed with my homemade vegetable broth plus the Asian inspired flavors on top of it. I served the stew with simple rolls and a few crispy noodles on top. The stew was so thick and hearty I could hardly believe it was vegan! This is the perfect dish to have on hand whenever a vegan or vegetarian friend stops by for dinner because it takes less then an hour to cook, has amazing flavors, and is delicious.
Clay Pot Vegetable Stew (adapted from Sara Moulton’s Everyday Family Dinner)
1 large onion, chopped
8 oz. shiitake mushrooms, stems removed and chopped
1 in. piece of ginger, grated
4 garlic cloves, minced
3 medium carrots, peeled and chopped
3 medium parsnips, peeled and chopped
1 c. pea pods, chopped
5 c. Homemade Vegetable Stock
3 T. sake (or I substituted white wine)
1/4 c. low sodium soy sauce
8 oz. firm tofu, drained and cubed
2 c. baby spinach, stems removed
2 c. kale, chopped
1/4 c. white miso
1 T. fresh lemon juice
Sea salt and black pepper
1. In a large stockpot heat 1 tablespoon of olive oil over medium heat. Add the onion and saute for 5 minutes.
2. Add the remaining olive oil and mushrooms to the pot and saute for 5 minutes. Stir in the ginger and garlic and cook for 1 minute.
3. Add the carrots, parsnips, pea pods, vegetable stock, white wine, and soy sauce. Bring the mixture to a boil and simmer, covered, for 20 minutes.
4. Remove the lid and add in the tofu, spinach, and kale. Cook for 2-3 minutes or until the spinach and kale is wilted.
5. Remove a few spoonfuls of the broth to a small bowl and add in the miso. Stir until combined. Add the miso mixture back to the stew and stir well. Stir in the lemon juice and then season with salt and pepper.
6. Ladle into bowls and serve with crispy noodles if desired.