This is one of the dishes my mom used to make very often when I was growing up. Can you say memories? Can you say cheerful, simple things? This dish is all of these, and more. Plant-based and unassuming, it’s down to earth and utterly delicious. Bursting with green and red, it’s silky and luscious, and deeply satisfying. Vibrant and deep, its persuasiveness touches your mind as well as your palate. I’m in love with this dish – what else is there to say? 🙂
I made this again recently for Meatless Monday using bell peppers I had asked my husband to grill the previous weekend. Roasted or grilled peppers are an amazingly versatile ingredient, in my opinion – in fact, a cursory search of the recipe database will reveal I’ve sung its praises on numerous occasions (lol) Detailed information on how to grill peppers over direct fire on the stove can be found here and here. For a quicker, more straightforward preparation, use roasted peppers in brine from a jar – just make sure to leave the brine out, of course.
The recipe is as simple as it is satisfying. Take the roasted peppers which have been washed and cleaned, and cut them into medium size pieces. Place in a pan featuring previously sauteed onion (preferably red) cut into rings, add enough water to ensure complete coverage of the veggies, and bring to boil over medium heat. Add tomato sauce, bay leaves, and salt and pepper to taste. Lastly, add red wine vinegar – this addition ensures a delightful assertive flavor, while also helping with turning the sauce an intense, gorgeous shade of red.
You can serve this stew on its own, as a light summer meal.
Just look at these amazing natural colors!
You can also spread it on crackers and serve it as an appetizer, with fresh chopped parsley on top.
It’s so elegant, and its flavors – so pure and utterly exhilarating!
This pepper stew brims with veggie goodness, and epitomizes plant-based flavors at their best. Intense and luscious, it has a beauty and appeal that transcends cuisines and seasons, and reminds us of simple cooking, perfectly thought out and executed. “Like mom used to make” gains a new meaning – and this simple dish, “our” dish, becomes one with other similar meals from around the world, and resonates with the universality of the human experience. After all, food is memories, connections, unity in multiplicity 🙂
What’s your favorite way of using roasted veggies? Let me know in the comments!
Vegan grilled pepper stew
- 5 grilled/roasted red bell peppers, peeled, deseeded, washed, and cut into medium size pieces
- 1 large onion (preferably red), cut into rings
- 1 15oz can tomato sauce
- 2 tbsp vegetable oil
- 1 tbsp quality red wine vinegar
- 3 bay leaves
- Water as needed
- Salt and pepper to taste
- Fresh chopped parsley (optional)
- Saute the onion in oil in a large pan for a couple of minutes or until moist and translucent. Add roasted peppers and enough water to ensure complete coverage of the veggies. Bring to boil over medium heat. Add tomato sauce, bay leaves, red wine vinegar, and salt and pepper to taste. Cook for about 20 minutes or until the sauce has reduced slightly. Take off the pan.
- Serve the stew warm on its own (as a light summer meal) or on crackers (as an appetizer), with fresh chopped parsley on top, if desired.