Vegan Brussels Sprout & Potato Stew with a Coffee Twist
What Started it all:
Brussels sprout, Potato, coffee, crockpot
This hearty and warming vegan stew combines the earthy flavors of Brussels sprouts and potatoes with a unique coffee infusion. Perfect for a cozy family meal, this recipe is designed for 4 people and is cooked effortlessly in a crockpot.
Ingredients
- 500g Brussels sprouts, trimmed and halved
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup brewed coffee (preferably strong)
- 4 cups vegetable stock
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Trim and halve the Brussels sprouts.
- Peel and dice the potatoes.
- Finely chop the onion and mince the garlic.
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and garlic, sauté until translucent and fragrant (about 5 minutes).
- Transfer the sautéed onion and garlic to the crockpot.
- Add the Brussels sprouts, potatoes, brewed coffee, and vegetable stock.
- Stir in the smoked paprika, dried thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Once cooked, taste and adjust seasoning if necessary.
- Ladle the stew into bowls and garnish with fresh parsley.
This Vegan Brussels Sprout & Potato Stew with a Coffee Twist is a delightful and nourishing dish that brings the family together. The subtle hint of coffee adds depth to the flavors, making it a unique and memorable meal. Enjoy!