The Vegan 8 cookbook, from author Brandi Doming, is finally available, and it’s lovely, with striking ideas for breakfast, snacks, dinners, sauces, and desserts, and each one representing the author’s commitment to utilizing 8 ingredients or less – not counting salt, pepper, or water. (I bet this probably includes broth, too?)
I personally plan to make her recipe for Tex-Mex Potato Skins, and Smoky Ancho Chili Roasted Almonds, but once I got my hands on a digital copy of the book, I just had to try the Smoky White Bean and Potato Stew.
It was so good that I made it twice in one week. I have permission to share, so please enjoy!
SMOKY WHITE BEAN AND POTATO STEW
7 cups Yukon gold potatoes, peeled and chopped in 1/2-inch dice (I used 3 pounds)
2 poblano peppers, cut in 1/4-inch strips
1 cup diced onion (I used one large onion)
6 cups vegetable broth (I use a brand with no added sugar or oil)
1 tablespoon garlic, minced (I used 2 minced garlic cloves)
2 teaspoons smoked paprika
1/4 teaspoon chipotle chili pepper
4 (15-ounce) cans cannelloni beans, drained and rinsed, or 6 cups cooked beans (I used Navy beans)
3 tablespoons vegan Worcestershire sauce (I used 2 to 3 tablespoons of balsamic vinegar, instead, to avoid any added sweetener)
2 3/4 teaspoons fine salt (I used 3 teaspoons sea salt)
1/2 + 1/8 teaspoon ground black pepper
Optional: red pepper flakes for garnish (yes!)
Divide the chopped potatoes into 5 cups and 2 cups. The 5 cups will be cooked into the soup and the other 2 will be roasted as garnish.*
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Add 2 cups of the chopped potatoes to the pan, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast for 10 minutes. Add poblano peppers and a pinch of salt to pan and cook for 10 minutes or until potatoes and peppers are tender. Preheat the broiler, and broil for 2 minutes, watching them closely, or just until they turn golden brown.
Meanwhile, add onion and 1/4 cup of broth to large pot over medium heat, and bring to simmer. Cook for 5 minutes, then add garlic, and cook 2 more minutes, stirring often to keep from burning. Add remaining 5 3/4 cups broth, smoked paprika, remaining 2 1/2 teaspoons salt, remaining 1/2 teaspoon black pepper, and chipotle chile pepper. Stir well. Add remaining 5 cups of potatoes, increase heat to high, and bring to boil. Once boiling, reduce heat to medium, cover, and cook for 15 to 20 minutes, or until potatoes are tender, but not too soft. Add the beans and Worcestershire, and stir well. Cook for 10 minutes more, or until the beans are soft.
Turn off heat, and using a potato masher, mash about half of the soup (or as much as you like) and then give it a good stir to combine. Top with the roasted potatoes, poblano peppers, and red pepper flakes (if desired) to serve.
* The second time I made this recipe, instead of dividing and roasting some of the potatoes with the peppers, I added everything (all ingredients, except the garnish) into the large soup pot at the same time, simmered for a total of 30 minutes, and served with the red pepper flakes garnish. Perfect!
(Recipe from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients or Less, by Brandi Doming)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen