Vegan Vegetable Stew with Pesto

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This dish is somewhere between a soup and a stew. It is choc full of vegetable goodness and is super delicious. I just love it!

Farm Stand Vegetable Stew with Basil Pesto
(Vegan Planet)


For the Stew:
2 ears corn
1 tablespoon olive oil
1 large red onion leek, chopped
1 small red bell pepper, seeded and cut into 1/4 inch pieces
8 ounces green beans, ends trimmed and cut into 1 inch pieces
2 large, ripe tomatoes, peeled, seeded, and chopped
2 cups vegetable stock
Salt and freshly ground black pepper
1 medium sized zucchini, diced
1 small yellow squash, halved lengthwise and cut into 1/4 inch half moons

For the Pesto (there is a recipe for pesto in the book too but this is our own version, if you want you can just use store bought)
Fresh basil (1/4 bunch)
40g pine nuts
2 tablespoons ground linseed
1 tablespoon olive oil
Salt and Pepper


For the pesto: Toast the pine nuts in a non stick pan, over medium heat, stirring occassionally, until browned.


Grind the basil, oil and salt in a mortar and pestle until it is a paste, add pine nuts and linseed and grind until pesto is at desired consistency.



For the Stew: Cut the kernels from the corn and set aside.


Heat the olive oil in a large saucepan over medium heat. Add the onion leek, cover, and cook until softened, about 5 minutes. Add the bell pepper, green beans, tomatoes, stock and salt and pepper and bring to the boil.


Reduce the heat to low and simmer, partially covered, until the vegetables are tender, about 20 minutes.


Add the zucchini, yellow squash and corn kernels and cook until tender, about 10 minutes, adding mores stock if the stew becomes too dry. When ready to serve, remove from the heat and stir in the pesto.


We serve this with pita bread, baked in the oven until crispy.


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