Ingredients: – 1 small red onion, peeled and diced – 1 large yukon potato, chopped into bite sized pieces. (around 3 handfuls) – 2 heaping tbsp of aji amarillo paste (made my own paste here with dried peppers) – 1 15 oz can cannellini beans. Rinsed and drained – ½ cup frozen peas – ½ cup cashew cream (blend ½ cup raw cashews with ¾ cup water, using just ½ of this) – 2 cups light colored veg broth (made my own with carrots, onion, and celery) – 1 ½ pound butternut squash peeled, deseeded, and chopped into bite sized pieces – 2 yellow bell peppers deseeded, destemmed, and diced – 3 garlic cloves minced – 1 cup vegan mozzarella, cut into bite sized cubes. (using miyoko’s) (optional as these tend to have oil) – Salt to taste – Minced cilantro for garnish – Rice for serving
Directions: 1. Bring a large soup pan to medium heat. Add onion and bell pepper to saute for just a min or 2 to soften. Then adding garlic and aji amarillo paste, stirring to combine until fragrant. About 30 seconds or so. 2. Next add squash and potatoes to combine. Add in stock and bring to a boil. Then lower to a simmer. Cooking uncovered until squash and potatoes are cooked through. Around 20 minutes. Will be easily pierced with a knife. Taste and season throughout this process with salt to taste. 3. Once potatoes and squash are tender, add in peas and beans. Stirring to combine and cooking for a few more minutes to heat through. Then stir in your cashew cream. Again, tasting and adjusting seasoning as needed! Then lightly mash some of the stew with a potato masher to your preference. It helps thicken it up a bit! 4. Assemble your bowl! Putting down a mound of rice and ladling your stew around it. Top with your cubed vegan mozzarella (¼ cup) and minced cilantro.
Notes: – Made my own aji amarillo paste with zocalo dried peppers. Remove stems and soak all peppers in water overnight. Blending everything together in food processor until paste is formed. Adding water as needed to help things blend. Seeds may still be present and that is okay. You’ll have plenty leftover so you can add a splash of lemon juice and salt to help preserve it. – If not using a light colored veg broth, your stew will look a little more muddy! Just as tasty though. – Not the end of the world if not adding vegan moz! Could experiment with adding some olives in its place or just eating as is.
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Inspired by the Peruvian stew, locro de zapallo!!
Full recipe: [here](https://www.instagram.com/reel/C0M8q7WJzNa/?igshid=ODhhZWM5NmIwOQ==)
Ingredients:
– 1 small red onion, peeled and diced
– 1 large yukon potato, chopped into bite sized pieces. (around 3 handfuls)
– 2 heaping tbsp of aji amarillo paste (made my own paste here with dried peppers)
– 1 15 oz can cannellini beans. Rinsed and drained
– ½ cup frozen peas
– ½ cup cashew cream (blend ½ cup raw cashews with ¾ cup water, using just ½ of this)
– 2 cups light colored veg broth (made my own with carrots, onion, and celery)
– 1 ½ pound butternut squash peeled, deseeded, and chopped into bite sized pieces
– 2 yellow bell peppers deseeded, destemmed, and diced
– 3 garlic cloves minced
– 1 cup vegan mozzarella, cut into bite sized cubes. (using miyoko’s) (optional as these tend to have oil)
– Salt to taste
– Minced cilantro for garnish
– Rice for serving
Directions:
1. Bring a large soup pan to medium heat. Add onion and bell pepper to saute for just a min or 2 to soften. Then adding garlic and aji amarillo paste, stirring to combine until fragrant. About 30 seconds or so.
2. Next add squash and potatoes to combine. Add in stock and bring to a boil. Then lower to a simmer. Cooking uncovered until squash and potatoes are cooked through. Around 20 minutes. Will be easily pierced with a knife. Taste and season throughout this process with salt to taste.
3. Once potatoes and squash are tender, add in peas and beans. Stirring to combine and cooking for a few more minutes to heat through. Then stir in your cashew cream. Again, tasting and adjusting seasoning as needed! Then lightly mash some of the stew with a potato masher to your preference. It helps thicken it up a bit!
4. Assemble your bowl! Putting down a mound of rice and ladling your stew around it. Top with your cubed vegan mozzarella (¼ cup) and minced cilantro.
Notes:
– Made my own aji amarillo paste with zocalo dried peppers. Remove stems and soak all peppers in water overnight. Blending everything together in food processor until paste is formed. Adding water as needed to help things blend. Seeds may still be present and that is okay. You’ll have plenty leftover so you can add a splash of lemon juice and salt to help preserve it.
– If not using a light colored veg broth, your stew will look a little more muddy! Just as tasty though.
– Not the end of the world if not adding vegan moz! Could experiment with adding some olives in its place or just eating as is.