Saturday, January 23, 2010

Roasted Vegetable Ragout

We spent the afternoon hiking through the snowy woods, so this thick and hearty stew made for the perfect dinner. I really apologize for the truly terrible picture--the colour is reminiscent of those pictures of luncheon meats from the 70s they used to hang over the deli counter in the grocery store. I love the combination of vermouth, tomato, and basil in this dish, and I like a stew so thick you can eat it off a plate. Roasting is worth the extra time to bring out the sweetness of the onions, but feel free to use whatever veggies you want.

INGREDIENTS
- 1 large sweet onion, cut into wedges
- 3 red potatoes, diced
- 2 large carrots, sliced
- 6 garlic cloves, chopped
- 15 Brussels sprouts, halved
- 1 19oz can white kidney beans, rinsed and drained
- 2 tbsp oil
- salt and pepper
- 2 tsp basil
- 1 28oz can diced tomatoes, drained
- 2/3 cup dry vermouth
- 1 cup spaghetti sauce

METHOD
Preheat oven to 450 degrees
1. Toss veggies and beans in oil, season with salt and pepper, and then mix in basil. Spread out on a heavy baking sheet with sides (I used a stoneware sheet). Drain tomatoes very well and spread out over veggies. Bake for about 1 hour, turning veggies every 20 mins, until cooked and nicely browned.
2. Transfer veggies into a large pot. Add in vermouth and bring to bubbling. Cook for 10-15 mins, until reduced, then stir in spaghetti sauce. Bring to bubbling again, adjust seasoning, and serve. If the Brussels sprouts need more cooking, reduce heat, cover, and simmer until tender.

8 comments:

Rachel Kooy said...

Mmmmmmmm!

Trinity (of haiku tofu) said...

YUM! I wish you were my vegan dad.

Amy said...

Hi there! I've been following your blog for a while now and I just wanted to let you know that you are doing a great service - I appreciate how you write down the recipes. Keep up the good work and thanks!

Kris said...

This was absolutely heavenly. It was the perfect meal for a chilly winter evening. Thank you for this! I blogged about it, too :) Have a great week!

Oraphan said...

Oh, this looks absolutely delicious! I love this recipe and can't wait to give it a try. Thank you for sharing such a fantastic recipe, Vegan Dad!

p.s. What is dry vermouth? I'm wondering where I can find it???

Vegan Dad said...

Oraphan,
Head to ye olde liquor store. Same stuff as for martinis.

B.A.D. said...

The directions say to add spagetti sauce but it's not in the ingredients.

could you just add the tomato water back to the roasted veggies and cook it down?

Vegan Dad said...

B.A.D.: I am not sure what you mean. I see 1 cup spaghetti sauce as the final ingredient. You could use the tomato water, but might need a little paste to thicken.