The COZY and thick stew recipe you’ll love

FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com

LEARN HOW TO MAKE A STEWPENDOUS WARM VEGETABLE STEW RECIPE TODAY!

LAY HO MA (how’s it going in Cantonese)! Winter for me is all about keeping cozy with deliciously warm recipes. Join me in this episode and learn how to make a thick, rich, and umami packed veggie stew recipe that will show winter who’s boss! Let’s begin

Ingredients:
1 red onion
3 pieces garlic
2 carrots
3 celery stalks
3 russet potatoes
200g king oyster mushrooms
2 plantbased sausages
2 tomatoes
2+2 tbsp avocado oil
2 tbsp tomato paste
few sprigs of thyme
1 cup red wine
1 cup frozen peas
5 cups vegetable stock
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
chopped parsley to garnish

Directions:
1. Dice the red onion and finely chop the garlic. Chop the carrots into large bite sized pieces and finely chop the celery.
2. Chop the russet potatoes into large bite sized cubes. Quarter the king oyster mushrooms and tear the plantbased sausages into bite sized pieces. Dice the tomatoes
3. Heat up a stockpot to medium high heat. Add 2 tbsp of avocado oil followed by the plantbased sausage. Sauté for about 5-6mins until the sausage is nice and crispy. Set the sausage aside
4. Bring the stock to medium heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for about 5-6mins
5. Add the celery and carrots. Sauté for a few minutes. Then, make a well in the middle of the pot and add in the tomato paste along with the leaves from a few sprigs of thyme. Give the pot a good stir
6. Add in the tomatoes and stir. Add the red wine, turn the heat to medium high, and stir the pot. Allow the stew to bubble away for about 2mins
7. Add the russet potatoes, king oyster mushrooms, frozen peas, and the vegetable stock. Add the soy sauce and dark soy sauce. Give the pot a stir, then simmer on medium low for 25-30mins
8. Transfer about 3/4 cups of the stew into a blender. Blend on high for a few seconds, then transfer back to the pot. Give the pot a good stir
9. Plate and garnish with some of the crispy plantbased sausages and freshly chopped parsley

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com

FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com

You are watching:

On to this’s menu a stupendous recipe that’s hearty and comforting a deliciously earthy vegetable Stew Le home that’s how’s it going cantones welcome to young man cooking I’m Will Young join me in today’s episode as we make a simple delicious really comforting and Hearty veggie stew let’s begin one red onion diced red onions have a slightly sweeter note but you can use any other onions you

Have on Hand three pieces of garlic finally Chopped chop two carrots at a large bite-sized Pieces three celery stocks finally chopped the celery will add a deliciously fresh flavor to the Stew chop three large potatoes into large bite-sized cubes in this episode I’m using rusted potatoes but feel free to try another type if you Like quarter about 200 g of baby king oyster mushrooms just the same feel free to use crini or button mushrooms if you like tear apart two veggie sausages into bite-sized pieces in this episode I’m using field roast plant-based Sausages two Tomatoes Diced there’s definitely a bit of prep but like I always say the more time and care you put into your food the more your food will care for for you stock pot medium high heat 2 tbsp avocado oil plain based sausage sauté for about 5 to 6 Minutes take your time as the goal here is to get the sausage nice and Crispy set the sausage aside stock pot back on medium Heat 2 tbsp avocado oil onions and garlic saate for about 5 to 6 minutes really take the time to sweat down and caramelize the onions celery carrots sauté for a few minutes Make a well in the middle of the pan and add about 2 tbspoon of tomato paste add the leaves from a few sprigs of Thyme give the pot a good Stir Tomatoes give the pot a good stir use the juices from the tomatoes to De glaze the pan one cup red wine or veggie Stock turn the heat up to medium high give the pot a stir let the pot bubble away for a few minutes potatoes mushrooms 1 cup frozen peas about 5 cups veggie stock there should be enough broth to just cover the veggies 1 and 1/2 tbsp soy sauce 1 teaspoon dark soy

Sauce give the pot a good stir then simmer on medium low for about 25 to 30 minutes this will cond cond down a lot of that moisture and concentrate the flavor transfer about 3 cups worth of the stew into the blender this also depends on how thick or thin You’ like your

Stew blend on high for a few seconds you can also use a stick blender instead if you have one transfer back to the pot give the pot a final good stir Plate the stew generously the stew would be absolutely delicious with nice crusty Bread top the stew with the crispy sausages add some freshly chopped parsley and you’re ready to serve you can now enjoy this heartwarming recipe with absolute confidence that smells amazing it looks like a warm hug on a bowl boy that is delicious and it looks just amazing visually this looks earthy

Natural and just so rustic there’s so many delicious veggies in there there’s that sweet from the carrots the peas and potatoes just absorb all of that delicious flavor in that stew the king oer mushrooms are nice and juicy and that plant sausage that we used to top the stew not only brings incredible

Flavor and Umami but also an extraordinary crispy texture there’s that freshness from the parsley and a little underlying sweetness and acidity from the tomatoes that texture is just so incredible so smooth yet so velvety and it has just the most earthy of flavors now soy sauce adds a little

Saltiness as well as a little more Umami and that dark soy sauce helps enhance that earthy caramel color it does require a little bit of prep work but cooking this is so much fun definitely a staple recipe to get you through the cold weather like I always say it’s simple

Delicious easy to put together recipes like this that makes it so exciting to cook at home if you love easy delicious recipes like me then definitely check out or pick up your copy of one of the three young man cooking cookbooks there is a print or digital version of these

Books you can also check out the plant-based Sushi masterclass and of course the other young man cooking merch I’ll leave a link in the description box below for to check out all those things or you can visit Youngman cooking.com if you enjoy today’s episode definitely give it a thumbs up if you’re not

Already subscribed with that notification Bell clicked definitely do so I’ll see you in the next Episode