Photo: Kevin McCutcheon
Vegan Iraqi Stew
13 ingredients
10 min + 5 hr
8
openrecipes
With chunky courgette, sweet potato and mushrooms, this vegan slow cooked vegetable stew is the perfect introduction to Iraqi cuisine!
Estimated Nutrition (whole recipe, rough)
264
Calories
9g
Protein
1g
Fat
61g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 White Onions, Cut In Bite-Sized Chunks
- 300 grams Mushrooms, Halved
- 2 stalks Celery, Sliced
- 1 Large Sweet Potato, Cubed
- 1 Courgette (zucchini), Cut Into Thick Slices
- 1 liter Passata
- 125 milliliters Vegetable Stock
- 2 teaspoons Marmite
- 6 cloves Garlic, Crushed
- ½ teaspoons All Spice
- 1 Cinnamon Stick
- 2 Dried Limes, Cut A Small Slit In The Side Of Each
- 1 bunch Fresh Coriander (cilantro) Chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes