Spanish vegetable stew (menestra de verduras) has many regional variations, and can be made with different vegetables according to season. Many traditional versions aren’t vegan, though this one is 100% plant-based!
Constant ingredients used in the stew include potatoes, carrots, and green peas, though artichokes are the most characteristic.
Fresh artichokes are called for in traditional recipes for this wine-scented stew, but using the canned variety simplifies the process. Though this vegetable-rich stew can be served most seasons of the year, it feels very springlike due to the asparagus and peas.
What to serve with Spanish Vegetable Stew
Make it a simple meal with a crusty bread and an invigorating salad. Orange and Watercress Salad with Bok Choy or Belgian Endive is a perfect fit.
Some Asparagus Tips (pardon the pun!)
- Slender asparagus is often seen in spring, but too slender, as mentioned in the recipe, isn’t a good thing. You want stalks that are succulent, or you’ll just be getting a lot of skin and little flavor.
- Choose bundles with firm spears; the tips should be closed, plump and green.
- Avoid bundles whose ends look withered — a sure sign that they’re past their peak.
STORAGE
- If you won’t be using the asparagus right away (though you should use it within a day or two of buying), wrap the ends of the stalks with a damp paper towel and put them in a plastic bag in the refrigerator.
- You can also stand asparagus spears upright in a glass filled with 2 to 3 inches of cool water. That’s even better!
WHEN YOU’RE READY TO USE IT
- Wash the asparagus stalks, then cut about an inch off the stem ends.
- If the skin looks tough toward the stem end, peel about half of the stalks toward the stem end with a vegetable peeler. This isn’t a lot of fun to do, but your finished dish will be that much better for it!
- If steaming briefly to use in a cold asparagus recipe like this one, make sure to rinse the asparagus under cold running water after it steams to a nice bright green, to stop the cooking process.
Recipe is from Vegan Soups and Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Explore more …
- Delectable Vegan Asparagus Recipes.
- Globally-inspired vegan stews
- Bountiful plant-based spring soups
- Spanish-Style Chickpea Stew
- Vegan Spanish Omelette
Spanish Vegetable Stew (Menestra de Verduras)
Many traditional versions of Spanish Vegetable Stew aren’t vegan, though this one is most definitely plant-based!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered and thinly sliced
- 2 to 3 cloves garlic, minced
- 3 cups vegetable broth or water with 1 vegetable bouillon cube
- 1/2 cup dry white wine
- 3 large potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 8 ounces white or cremini mushrooms, stemmed and sliced
- 1 1/2 teaspoons sweet or Spanish paprika
- 1/2 teaspoon ground cumin
- 12 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
- 15-ounce can artichoke hearts, drained and quartered
- 1 cup frozen green peas, thawed
- 1/2 cup chopped fresh parsley or cilantro
- Juice of 1/2 to 1 lemon, to taste
- Salt and freshly ground pepper to taste
Instructions
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the water, wine, potatoes, carrots, mushrooms, and paprika. Bring to a slow boil, then lower the heat. Simmer gently with the cover ajar for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.
- Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer.
- If the stew is too dense, add a bit more broth or water, then adjust the seasonings, heat through, and serve.
If you like this Spring-y vegetable stew, you may also enjoy …
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