A gorgeously healthy veggie stew all topped off with a tangy and citrusy cream sauce… Sound like your idea of a perfect dinner? Then check out this recipe for roasted potato green veggie stew with blood orange cream.
This recipe would make a perfect quick and healthy weeknight dinner and even works well for those plant-based-meal-preppers out there!
The veggies and type of potatoes can be substituted quite easily with whatever you have on hand or what is in season. The herbs can be substituted to your taste as well.
If you’re reading this out of new potato season (April-July is new potato season in the Northern hemisphere) then the best type of potato to substitute in this recipe would be a russet or fingerling potato, or in fact any variety of waxy potato works best in stews, especially if there is little liquid.
Can’t get edamame beans where you live? You could very well sub these out for fresh or frozen peas.
The piece de la resistance in this recipe has got to be the tasty blood orange cashew cream sauce. I shared the recipe for this a couple of weeks ago and I’ve got to tell you, it’s simple but satisfying and the flavor is out of this world.
This creamy and delicious blood orange cashew cream sauce tastes so good you’ll want to put it on everything! Made with just two ingredients plus water and salt & pepper, this couldn’t be more simple or tasty!
We make up a big batch and use it on our meals throughout the week, but it goes particularly well with this roasted potato green veggie stew.
Want more nourishing stew recipes? Give these a go…
Red Lentil Stew with Portobello Mushrooms, Roasted Butternut, and Lemony Spinach
And remember, if you give this recipe a try, come back and leave me a comment below to let me know what you thought of it.
You can also tag us @One_Bite_Vegan on Instagram to let us see what you’ve got cooking in the kitchen!
Roasted Potato and Green Veggie Stew with Blood Orange Cream
Ingredients
- 3 pounds new potatoes halved or quartered depending on size
- 1 quart vegetable broth
- 1 pound shelled edamame beans fresh or frozen
- 1 pound green beans fresh or frozen
- 4 stalks celery with leaves sliced thin
- 6 cups baby spinach
- 1 tbsp fresh picked thyme leaves
- salt and pepper to taste
- 1 recipe Blood Orange Cashew Cream Sauce
Instructions
- Preheat the oven to 425°F
- Put the potatoes in a large pot of cold salted water. Bring to a boil and simmer until just fork tender. Drain and transfer to a large bowl.
- Toss the potatoes with salt and pepper and (optional- drizzle of olive oil. You can skip the olive oil if you are eating oil-free). Transfer to a parchment lined sheet pan skin side down. Roast in the oven for 20-25 minutes or until golden brown.
- In a large pot, heat the vegetable broth over high heat until it boils. Add the edamame beans, green beans, and celery. Cook for 3-5 minutes or until beans are tender.
- Add in the thyme and spinach, stir to combine and turn off the heat. Season to taste with salt and pepper.
- Place a couple of spoonfuls of the roasted potatoes in the bottom of each shallow bowl. Ladle the veggies and a little broth over the potatoes. Serve with generous spoonfuls of the blood orange cashew cream sauce.
Notes
Nutrition
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