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Vegan Recipes Cacao-Shamaness Vegan Stuffed Artichokes Stew with Potatoes and Peas

Vegan Stuffed Artichokes Stew

Artichoke hearts stuffed with vegan minced meat, with green peas and potatoes.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Main Course
Cuisine Mediterranean, Moroccan, Vegan
Servings 4 Servings
Calories 488 kcal

Equipment

  • Wide cooking pot

Ingredients
  

  • 3 Tbsp. Olive oil
  • 5-6 Artichoke hearts Fresh or frozen. Pealed
  • 2 Potatoes (medium) 2 cm cubes
  • 3 Onions (large) Chopped
  • 2 Celery Chopped
  • 350 gr Green peas 3 cups
  • ½ Cup Dried porcini mushrooms Soak in a glass of boiled water for about half an hour (optional, gives a deeper flavor)
  • 1 Pickled lemon Optional
  • 2 Tbsp. Vegan chicken/veg stock powder in 1 cup of boiled water
  • 1 Tsp Salt
  • 1 Tsp Black pepper

Beyond Meat Stuffing

  • 250 gr Minced beyond meat
  • 1 Cup Parsley Chopped
  • 1 Cup Celery leaves Chopped
  • Sauteed onions - Half the amount of onion we sauteed above Add to the "meat" mixture after frying
  • 2 Tsp Sweet paprika
  • 2 Tsp Tumeric powder
  • 2 Tsp Garlic powder

Instructions
 

  • Soak the dried porcini mushrooms in boiling water. Leave them for at least half an hour.
  • In a large cooking pot, sweat the chopped onion over medium heat until translucent.
  • Transfer half of the cooked onions to a bowl with the thawed vegan minced meat.
  • Add the chopped celery to the pot and continue to steam with the onion. After 5 minutes add the potatoes, peas, and mix.
  • Add the porcini mushroom stock to the pot. Squeeze the porcini mushrooms left, chop them, and add to them meat mixture.
  • Add spices, chopped celery and parsley leaves, to the vegan meat bowl. Mix everything well.
  • Fill each artichoke heart with the minced meat filling. Place each stuffed artichoke into the pot with the peas and potatoes.
  • Pour the vegan chicken/vegetable stock into the pot so that the liquid reaches 3/4 of the height of the artichokes. Cover with a lid.
  • Cook over medium-low heat for about an hour until most of the liquid has reduced and the artichokes have softened. Check with a fork.
  • Serve with rice/noodles /quinoa or a salad!
Keyword Gluten Free