The COZY and thick stew recipe you'll love

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LAY HO MA (how's it going in Cantonese)! Winter for me is all about keeping cozy with deliciously warm recipes. Join me in this episode and learn how to make a thick, rich, and umami packed veggie stew recipe that will show winter who's boss! Let's begin

Ingredients:
1 red onion
3 pieces garlic
2 carrots
3 celery stalks
3 russet potatoes
200g king oyster mushrooms
2 plantbased sausages
2 tomatoes
2+2 tbsp avocado oil
2 tbsp tomato paste
few sprigs of thyme
1 cup red wine
1 cup frozen peas
5 cups vegetable stock
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
chopped parsley to garnish

Directions:
1. Dice the red onion and finely chop the garlic. Chop the carrots into large bite sized pieces and finely chop the celery.
2. Chop the russet potatoes into large bite sized cubes. Quarter the king oyster mushrooms and tear the plantbased sausages into bite sized pieces. Dice the tomatoes
3. Heat up a stockpot to medium high heat. Add 2 tbsp of avocado oil followed by the plantbased sausage. Sauté for about 5-6mins until the sausage is nice and crispy. Set the sausage aside
4. Bring the stock to medium heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for about 5-6mins
5. Add the celery and carrots. Sauté for a few minutes. Then, make a well in the middle of the pot and add in the tomato paste along with the leaves from a few sprigs of thyme. Give the pot a good stir
6. Add in the tomatoes and stir. Add the red wine, turn the heat to medium high, and stir the pot. Allow the stew to bubble away for about 2mins
7. Add the russet potatoes, king oyster mushrooms, frozen peas, and the vegetable stock. Add the soy sauce and dark soy sauce. Give the pot a stir, then simmer on medium low for 25-30mins
8. Transfer about 3/4 cups of the stew into a blender. Blend on high for a few seconds, then transfer back to the pot. Give the pot a good stir
9. Plate and garnish with some of the crispy plantbased sausages and freshly chopped parsley

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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You are watching:

[YEUNGMANCOOKING]

LAY HO LAY HO ✌🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you started with cooking today - link in the description box. Happy cooking 🥳

[shilohndrah]

Love "the warm hug in a bowl", so beautiful and delicious! You can't find commercial food prepared so lovingly.

[theometh]

Thank you so much! I’m 71 years old, became a vegan about 3 years ago and this recipe was just yummy!
Theo

[andi-kay-day]

You make cooking look like the most luxurious comforting experience ever. The stew looks so delicious.

[ameenahnadirah]

WONDERFUL VEGETARIAN STEW...YOU'RE A GREAT CHEF...FUN 👍

[Electricshrock]

I love how it seems so natural and obvious now to combine Asian and European seasonings and flavor profiles.

[garywallenphd]

The difference in prep for me is after adding the wine I actually turned the heat down to let the wine simmer slowly until it becomes syrupy and infuses the veggies with a mire intense flavor. 👍

[AnnSarasvati]

This was delicious! I didn’t have dark soy sauce, so I just used a bit more regular soy sauce. I also used crimini mushrooms. Added the peas at the end. The chopping takes some time but it’s worth it. My husband kept saying guest quality! Thank you Wil.

[bridgetvest]

Was having a rough couple of days. Watched this 3 times in a row. It was the warm hug I needed. I'm going to make this the day after Christmas as a gift to myself. Happy holidays🎄

[wandascott]

Wow this looks wonderful. Can't wait to make it. Been a vegetarian for 56 years and I am still finding wonderful recipes! Thank you, Wanda 🇨🇦

[Ray]

My Catholic parish enjoyed this stew at Friday Lent potluck supper. Thank you.

[jfjb]

Hi from England, I made this stew tonight for the family. It was absolutely outstanding, even my son who is not vegan enjoyed it. This will be one of our go to meals and we all loved it .

[anadd]

One of the best vegan cooks out there ❤

[karalombard]

I made it tonight and it is amazing!! Thanks for another great recipe!

[MikeBit]

Thank you, chef. I made this today and it turned out extraordinary. I was a little worried about the lack of seasonings but I knew the soy sauce had plenty of salt to them so I trusted the recipe and I must admit I ate two bowls back to back and can go back for a third no problem. Delicious and easy and healthy, I’m very very pleased 🙏🏼

[alanaszkler]

A simple and elegant vegetable stew that is so hearty. The first pot was so delicious I am making another today. As always perfect to follow technique for every chef to master.

[Amy-tlxe]

Beautiful, as usual, Wil. One thing - I noticed the green on your potatoes. While generally harmless in small quantities, it can have a bitter taste. Also this, from the USDA: When potato tubers turn green there is usually an increase in a glycoalkoloid compound called solanine. Consequently, it is important to store potatoes in the absence of light to prevent greening. Tubers with a high concentration of solanine will taste bitter, and can be harmful if eaten in large quantities. To be safe, it is best to not eat the green part of tubers." You do not need to discard green potatoes. Just peel the skins, shoots and any green color; that is where the solanines concentrate.

[spokehamilton]

Dear Wil, Merry Christmas! I trust this festive season finds you in good spirits. I wanted to take a moment to express my gratitude for the wonderful, healthy and delicious recipes you've shared. They have not only been a delight to my palate but also quick and easy to prepare. Your clear instructions have made following them a breeze. As we bid farewell to this year, my wish for you is a year ahead filled with happiness, joy and continued culinary creativity. I eagerly look forward to more of your amazing recipes.

[bajoyf]

I’ve been looking for a hearty vegetable stew, this is terrific. Puréeing some of the stew to add back in is the twist that makes it. Another hit. Thank you.

[SoniaYoung-fx]

Your voice is sooo soothing, work is incredibly clear and entertaining, and your puns are hilarious 🎉😅❤!! WELL DONE ALWAYS!