Vegan Malaysian Stew
A flavorful and comforting vegan stew inspired by Malaysian cuisine.
Ingredients
- ●1 pound beefNote: Beef is used in a small amount to add depth of flavor in this vegan stew.
- ●2 tablespoons xenialA type of spice commonly used in Malaysian cuisine.
- ●1 cup stewVegan stew mix
- ●1 large onionChopped
- ●3 cloves garlicMinced
- ●2 inches gingerGrated
- ●1 cup coconut milkFull-fat, vegan
- ●2 cups vegetable brothVegan
- ●2 tablespoons brown sugar
- ●1 can tomatoesDiced
Instructions
- 1
Heat oil in a large pot over medium heat.
- 2
Add onion, garlic, and ginger; cook until the onion is translucent.
- 3
Add the beef; cook for 2-3 minutes, breaking it up with a spoon.
- 4
Add the stew mix, coconut milk, vegetable broth, brown sugar, and xenial.
- 5
Stir to combine, then bring to a boil.
- 6
Reduce the heat to low and simmer, covered, for 20-25 minutes.
- 7
Add the tomatoes and continue to simmer for another 10-15 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with fresh herbs if desired.
- 10
Note: You can also make this stew in a slow cooker. Simply brown the beef and cook the onion mixture in a skillet, then transfer everything to the slow cooker and cook on low for 3-4 hours.