Vegan Vietnamese Ragu

Name: Vegan Vietnamese Ragu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3
Ingredients: 1 tbsp oil; 1 tsp annatto seeds (optional, just for color); 1 shallot (minced); 2 clove garlic (minced); 1 medium tomato (finely diced); 2 tbsp tomato paste; 2 cup quartered mushrooms; 4 cup water; 2 medium carrots (peeled and cut into 1/2-inch thick slices); 3 small potatoes (peeled and cut into 1-inch cubes); 1 tsp salt; 1 tbsp sugar; 1/8 tsp each: ground cinnamon, coriander, anise (optional, it adds more flavor); 1/4 cup chopped fresh cilantro; 1/2 onion (finely sliced)

By Thomas Pagot · Full of PlantsPublic

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This classic Vietnamese stew is loaded with mushrooms, carrots, and potatoes and served in a rich and savory tomato broth! Easy, warming, and delicious!

Prep: 10 min
Cook: 35 min
Total: 45 min
Servings: 3

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This recipe was taken from Vegan Vietnamese Ragu · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

1 tbspoil
1 tspannatto seeds (optional, just for color)
1shallot (minced)
2 clovegarlic (minced)
1medium tomato (finely diced)
2 tbsptomato paste
2 cupquartered mushrooms
4 cupwater
2medium carrots (peeled and cut into 1/2-inch thick slices)
3small potatoes (peeled and cut into 1-inch cubes)
1 tspsalt
1 tbspsugar
0.13 tspeach: ground cinnamon, coriander, anise (optional, it adds more flavor)
0.25 cupchopped fresh cilantro
1/2onion (finely sliced)

Steps

1
Heat the oil in a deep saucepan or Dutch oven. Once hot, add the annatto seeds (if using) and sauté for 2 minutes, or until the oil has turned orange. Use a spoon to remove the seeds from the oil and discard.
2
Next, add the minced shallots and garlic and sauté for 2-3 minutes or until fragrant. Add the diced tomato and cook for another 5 minutes, stirring regularly.
3
Add the tomato paste and mushrooms and sauté for 3 more minutes.
4
Cover with water. Add the carrots and potatoes, and season with salt, sugar, and spices if using. Bring to a boil, then lower the heat and let simmer uncovered for about 20 minutes or until carrots and potatoes are tender.
5
Taste and adjust saltiness if needed. Stir in the chopped cilantro and sliced onions, and serve hot! This stew is delicious served with steamed rice on the side. You can also serve it as soup and dip bread into the broth!
6
This stew will keep for up to 3 days in the refrigerator.

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Per portion

Calories: ~73.8 kcal
Protein: ~3.6 g
Fat: ~5.1 g
Carbs: ~30.8 g
Fiber: ~2.6 g
Sodium: ~826.7 mg

2 ingredients still need USDA food links. quartered mushrooms is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

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