Description
Comforting goodness coming in hot with this amazing stew. This vibrant Vegan Spanish Zarzuela Stew is a nod to the Spanish seafood dish served up in northern Spain. Typically served in street side restaurants, our twist on Zarzuela is a delicious plant based Mediterranean feast. Bursting with wholesome veggies, bold white wine, sweet tomatoes, hearty potatoes, and tasty chickpeas all bathed in a flavorful saffron broth and served up with a side of flatbread for an irresistible stew that the whole family will enjoy.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.
Ingredients
- 8 oz. cremini mushrooms, sliced
- 1 Tablespoon low sodium tamari*
- ½ cup yellow onions, small dice
- ½ cup red bell peppers, small dice
- ½ cup grated carrots
- 1/3 cup celery, small dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1/3 cup vegan white wine *
- 1– 14.5 oz. can petite diced tomatoes
- 1 cup vegetable broth *
- 1 cup water (or vegetable broth)
- 2 cups red-skinned potatoes, unpeeled, small dice
- 1 – 15.5 oz. can chickpeas, drained and rinsed
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onion flakes
- 1 ½ teaspoons smoked paprika
- 1 teaspoon sweet paprika
- Tiny pinch saffron (5 to 7 strands) *
- 2 teaspoons dried thyme leaves *
- Pinch to ½ teaspoon crushed fennel *
- 2 bay leaves
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- 1/8 to ¼ teaspoon cayenne pepper (+/-)*
Other Optional Ingredients:
- Chopped parsley
- Red pepper flake
- Flatbread
- Dulse flakes (we did not use) *
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the sliced cremini mushrooms and tamari, sauté over medium-high heat for 5 to 7 minutes allow the mushrooms to release their water. Remove the mushrooms from the pot.
- In the same large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, carrot, celery and red bell pepper, sauté over medium-high heat for 7 to 9 minutes to soften the veggies, then push the veggies over to the side of the pot and add the finely minced garlic and tomato paste and sauté over medium heat for several minutes, stirring constantly.
- Then add the white wine and cook for a few minutes to allow the alcohol to evaporate, add the Spice/Herb Mix and sauté for about 30 seconds to allow them to release their fragrance. Next add all the remaining ingredients (including the sautéed mushrooms), stir well to incorporate.
- Increase the heat to a boil, then immediately lower to a low simmering boil. Push the potatoes down into the liquid, cover with a lid and simmer until the potatoes are tender, approx. 20 to 35 minutes (largely dependent on the size of the cubed potatoes).
- Taste test the flavors, ramp up any spices, if needed, to reach the desired flavor. Remove bay leaves before serving.
- Serve with topped with freshly chopped parsley, red pepper flakes and flatbread.
Notes
*Veggie Notes: We prepared all the veggies in advance as the recipe steps come together quickly.
*Tamari:We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*White Wine: We used Vegan Sovereign Blanc White Wine, or any vegan dry white wine will work equally well. It adds dimension. The alcohol burns off and you are left with this beautiful nuance of flavor. You do not have to add the white wine, you may need to ramp up the flavors if you leave it out.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Fennel: Dried, crushed fennel is slightly sweet and has a licorice flavor. If you aren’t a fan of fennel, leave it out or use a tiny pinch. If you enjoy fennel, use the full amount.
*Saffron: Saffron is hard to nail down as a flavor component. Some say that it has a very subtle flavor, while other say it’s more floral. Yet others say it is very pungent and almost acidic/bitter. If you’re going for authenticity in dishes like this, you’ve got to have saffron. If unsure if you will like it, then use the tiniest pinch of saffron, a few strands goes a long way. Saffron is one of those spices, where less is more. The more saffron you use, the more bitter the dish will become.
*Dried Thyme Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried thyme leaves, you can use ground thyme, but use half the amount.
*Cayenne Pepper: Cayenne Pepper adds this delicious heat element to this dish; however, if you have small children, you may wish to use a pinch rather than the full amount. You can easily adjust the spices at the end of the dish. You can always add more, but you can’t take away.
*Dulse Flakes: You can add a pinch of dulse flakes (more if desired) to give the dish a more authentic seafood flavor. We did not add them to our dish.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4
*Storage: Refrigerate and use within 5 days.