Marjorie Jackson (meetay) wrote in vegancooking,
Marjorie Jackson

The cleaning of the fridge, or

Ignore my dirty counters.



Sautee carrots.

Add other ingredients.



Thai Veggie Stew

You can see the ingredients pictured above, but they are:
Mini carrots
Half a can each of corn, lima beans, black beans, spinach, whatever (you could use fresh if you wanted, of course)
Enough of the following to mix with the veggies and make a stew-like consistency:
Thai Chili Sauce
Vietnamese Garlic/Pepper sauce (Sriracha)
Coconut Milk

I sauteed the carrots for awhile, then dumped everything else in and simmered for 10 minutes. Mine was too spicy, so I broke up some of those bake-n-eat crescent rolls (some kinds are vegan, believe it or not!) and mixed it together. I did not feel like making rice, and now that all's said and done, I think the crescent rolls made it unique.

ETA: I was thinking about how to make this dish better, and I think adding 1/2 cup of vegetable stock and toning it down on the red chili-based ingredients would do it good.

Tags: ethnic food-thai, soups-stews
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