Roasted vegetable lentil stew (better than the other one)
video description
Date: 2026-10-28
Related videos
Comments and reviews: 20
klte1
As a vegan, I really appreciate these recipes. Keep the vegan recipes coming! As you said, it's the perfect time of the year for them. Some other tips and tricks for making vegan dishes more meaty/umami:
- Maggi seasoning is a great way to add savoury flavour to things like pan-seared veg, soy curls and other meat alternatives.
- Like with meat, browning adds flavour and texture. Vegetables contain more water than animal proteins, so dab them dry, use cooking starches and pre-heat your pan when using vegetables, with a lot of water in them (courgette, aubergine, mushrooms, etc.
- Speaking of aubergine: low and slow is key. I find the texture of undercooked aubergine to be similar to a scrubbing sponge, so soften first in a pan with a bit of oil until soft, then up the heat at the end for some colour. Add small glugs of oil over the course of cooking because aubergine absorbs oil easily.
- Oyster mushrooms have a great stringy texture and umami flavour when pan fried. Great alternative to pulled pork in wraps. Low and slow gets you best flavour, but high heat in a wok also works great.
-Tempeh and tofu work well if you know how to use them. For stir fries or rice bowls, freeze tofu in small cubes which you cut up beforehand, defrost and drain well, then fry while stirring in a small layer of oil for 8-10 minutes until golden brown and crispy. Finish with salt, pepper, msg and chili crisp, or add some soy souce and kecap manis/sweet stir fry sauce of your choice. Let caramelise for a minute or two, then serve. This works really well for tempeh too and gets you a sweet and crunchy outside. No need to marinate beforehand, just manage your heat well and stir frequently.
- Follow Adam's example and add lemon or vinegar at the end. Savoury dishes work best when counteracted by sour. Balance salt and umami with sweet and sour. A little bit goes a long way.
reply
As a vegan, I really appreciate these recipes. Keep the vegan recipes coming! As you said, it's the perfect time of the year for them. Some other tips and tricks for making vegan dishes more meaty/umami:
- Maggi seasoning is a great way to add savoury flavour to things like pan-seared veg, soy curls and other meat alternatives.
- Like with meat, browning adds flavour and texture. Vegetables contain more water than animal proteins, so dab them dry, use cooking starches and pre-heat your pan when using vegetables, with a lot of water in them (courgette, aubergine, mushrooms, etc.
- Speaking of aubergine: low and slow is key. I find the texture of undercooked aubergine to be similar to a scrubbing sponge, so soften first in a pan with a bit of oil until soft, then up the heat at the end for some colour. Add small glugs of oil over the course of cooking because aubergine absorbs oil easily.
- Oyster mushrooms have a great stringy texture and umami flavour when pan fried. Great alternative to pulled pork in wraps. Low and slow gets you best flavour, but high heat in a wok also works great.
-Tempeh and tofu work well if you know how to use them. For stir fries or rice bowls, freeze tofu in small cubes which you cut up beforehand, defrost and drain well, then fry while stirring in a small layer of oil for 8-10 minutes until golden brown and crispy. Finish with salt, pepper, msg and chili crisp, or add some soy souce and kecap manis/sweet stir fry sauce of your choice. Let caramelise for a minute or two, then serve. This works really well for tempeh too and gets you a sweet and crunchy outside. No need to marinate beforehand, just manage your heat well and stir frequently.
- Follow Adam's example and add lemon or vinegar at the end. Savoury dishes work best when counteracted by sour. Balance salt and umami with sweet and sour. A little bit goes a long way.
reply
Triniwn
After Battle Report:
The main thing with this recipe is you really gotta be ok with lugging a heavy tray in and out of a very hot oven for like 3 hours. It's not 100% uptime, but between prep cutting veg and stirring its definitely some work. And you REALLY gotta watch the hotspots in your pan like the corners, i got too a little much burning in the tomato paste stage and had to scrape out some char.
Major substitutions: Couldn't find dried mushrooms at the winco, so I subbed Vegemite: Very good meaty flavor, but I opted to limit the beer to less than half a bottle to avoid building up too much bitterness. Otherwise, all liquid was water and juiced orange instead of grapefruit. Great flavor but still needed some brightness and sweetness, so I added some molasses and apple cider vinegar. Excellent addition, makes me think it needs some ginger in the aromatic base for a switchel type beat.
Verdict: fantastic meaty flavor that is completed by the creamy yogurt gremulata sauce. Hearty dish and makes a lot, but still requires a full afternoon with you nearby to tend to it. Not a set and forget type of sunday dish. Little less than $20 for 8-10 meals. With the amount you are working your oven open and closing it on max, the power might not be a neglible cost where you live.
reply
After Battle Report:
The main thing with this recipe is you really gotta be ok with lugging a heavy tray in and out of a very hot oven for like 3 hours. It's not 100% uptime, but between prep cutting veg and stirring its definitely some work. And you REALLY gotta watch the hotspots in your pan like the corners, i got too a little much burning in the tomato paste stage and had to scrape out some char.
Major substitutions: Couldn't find dried mushrooms at the winco, so I subbed Vegemite: Very good meaty flavor, but I opted to limit the beer to less than half a bottle to avoid building up too much bitterness. Otherwise, all liquid was water and juiced orange instead of grapefruit. Great flavor but still needed some brightness and sweetness, so I added some molasses and apple cider vinegar. Excellent addition, makes me think it needs some ginger in the aromatic base for a switchel type beat.
Verdict: fantastic meaty flavor that is completed by the creamy yogurt gremulata sauce. Hearty dish and makes a lot, but still requires a full afternoon with you nearby to tend to it. Not a set and forget type of sunday dish. Little less than $20 for 8-10 meals. With the amount you are working your oven open and closing it on max, the power might not be a neglible cost where you live.
reply
jennymartin8448
one of these days he will simply put the ingredients list/instructions in the description or something but instead hes farming me for views because i have to rewatch the video a handful of times just so i know how to make the dang dish. edit: heres an ingredients list if youre a freak like me. i know its supposed to be more vibe cooking but sometimes i just want to know what i need at the store lol. im just writing down what quantities he used/suggests
stew
2 white onions
1 fennel bulb (save fronds)
hot peppers/bell peppers if you like. (to taste) he uses 2 jalapenos and 3. fresno chilies
4 or 'a few' celery stalks (to taste)
3 or 4 heads of garlic
8 carrots (1lb)
5 waxy potatoes (1lb)
1 can tomato paste
1/4 cup butter
1/4 cup flour
1 1/2 bottle beer for deglazing (or any other liquid lol)
24 oz/680g of uncooked red lentil WHOLE (not split)
1 pkg dried mushrooms (oyster)
2 cartons stock
1 head cauliflower
bay leaves
paprika (so much. i also love paprika)
1 pack green beans
frozen peas (to taste)
soy sauce (to taste)
sauce/garnish
2 clove garlic
fresh herbs (fennel fronds)
1 sm tub greek yogurt
1 big pinch sugar
cilantro (on side)
reply
one of these days he will simply put the ingredients list/instructions in the description or something but instead hes farming me for views because i have to rewatch the video a handful of times just so i know how to make the dang dish. edit: heres an ingredients list if youre a freak like me. i know its supposed to be more vibe cooking but sometimes i just want to know what i need at the store lol. im just writing down what quantities he used/suggests
stew
2 white onions
1 fennel bulb (save fronds)
hot peppers/bell peppers if you like. (to taste) he uses 2 jalapenos and 3. fresno chilies
4 or 'a few' celery stalks (to taste)
3 or 4 heads of garlic
8 carrots (1lb)
5 waxy potatoes (1lb)
1 can tomato paste
1/4 cup butter
1/4 cup flour
1 1/2 bottle beer for deglazing (or any other liquid lol)
24 oz/680g of uncooked red lentil WHOLE (not split)
1 pkg dried mushrooms (oyster)
2 cartons stock
1 head cauliflower
bay leaves
paprika (so much. i also love paprika)
1 pack green beans
frozen peas (to taste)
soy sauce (to taste)
sauce/garnish
2 clove garlic
fresh herbs (fennel fronds)
1 sm tub greek yogurt
1 big pinch sugar
cilantro (on side)
reply
Yupppi
Your ingredients would make a great lentil soup. Celery, cauliflower, some veggies that could be roasted (carrot, onion, maybe some root vegetables even, lentils - all in the pot to boil soft and then in the blender. A little bit of heat and Indian spices and you got a wonderful soup. Can garnish with yoghurt heavy cream mix. When eating that I don't even realize to think I might be missing meat.
Regarding this stew, I'd absolutely cook some rice to serve this on top. Gives that nice contrast.
Please keep doing these plant based or fully plant recipes. So many of use are open to eat something delicious regardless of meat or not, but are just lacking ideas or techniques on how to make it tasty (for example the cardinal sin of I hear every western home for hundreds of years now: overcooking veggies, boiling in particular.
reply
Your ingredients would make a great lentil soup. Celery, cauliflower, some veggies that could be roasted (carrot, onion, maybe some root vegetables even, lentils - all in the pot to boil soft and then in the blender. A little bit of heat and Indian spices and you got a wonderful soup. Can garnish with yoghurt heavy cream mix. When eating that I don't even realize to think I might be missing meat.
Regarding this stew, I'd absolutely cook some rice to serve this on top. Gives that nice contrast.
Please keep doing these plant based or fully plant recipes. So many of use are open to eat something delicious regardless of meat or not, but are just lacking ideas or techniques on how to make it tasty (for example the cardinal sin of I hear every western home for hundreds of years now: overcooking veggies, boiling in particular.
reply
ravenrock541
This comment/question is off-topic in regards to an older video about acorn flour you made. I watched a video about a Chinese berry with very high tannin levels. To make it edible they wet ground the berries into a slurry, add other ingredients, then steam for 24hrs to neutralize the tannins into sugars. I did not know tannins could be dealt with this way. So, Im wondering, would steaming be another method for neutralizing the tannins in acorns for making flour Or perhaps making the bread and then steaming It would be nice to not have to go through a ton of water to flush the tannins from the acorns. And if the tannins break down into sugars it might add sweetness to the bread. Just thinking out loud and hope you read this.
reply
This comment/question is off-topic in regards to an older video about acorn flour you made. I watched a video about a Chinese berry with very high tannin levels. To make it edible they wet ground the berries into a slurry, add other ingredients, then steam for 24hrs to neutralize the tannins into sugars. I did not know tannins could be dealt with this way. So, Im wondering, would steaming be another method for neutralizing the tannins in acorns for making flour Or perhaps making the bread and then steaming It would be nice to not have to go through a ton of water to flush the tannins from the acorns. And if the tannins break down into sugars it might add sweetness to the bread. Just thinking out loud and hope you read this.
reply
travispluid3603
I like this kind of meatless dish, because it seems like its not really trying to be Meat but Plant- just flavorful (or flavourful.
It's just trying to be good, tasty food. I know you described a lot of stuff in it as meaty, but those qualities you're talking about to me just mean tasty, not meat. It just happens to be that meat for some reason is easier to make taste really good to omnivores like our ancestors that have been cooking meat for- my god, 780, 000 years.
But yeah, that timescale definitely is enough time for us to begin developing an evolutionary desire for the taste of tasty cooked food, I think.
reply
I like this kind of meatless dish, because it seems like its not really trying to be Meat but Plant- just flavorful (or flavourful.
It's just trying to be good, tasty food. I know you described a lot of stuff in it as meaty, but those qualities you're talking about to me just mean tasty, not meat. It just happens to be that meat for some reason is easier to make taste really good to omnivores like our ancestors that have been cooking meat for- my god, 780, 000 years.
But yeah, that timescale definitely is enough time for us to begin developing an evolutionary desire for the taste of tasty cooked food, I think.
reply
MaryaHach
I made the first version for my family this week, and everyone liked it. I still have some in the freezer (yay for cooking in large quantities, after that I'll try and make this version. This sort of recipes is so helpful in these trying times, even for those who don't normally eat plant-based. I also appreciate that most of the ingredients are pantry staples and veggies with long shelf life. Now that grocery stores here in Southern Italy are half-empty due to farmers and truck drivers being on strike, it's so helpful to rely on this style of cooking
reply
I made the first version for my family this week, and everyone liked it. I still have some in the freezer (yay for cooking in large quantities, after that I'll try and make this version. This sort of recipes is so helpful in these trying times, even for those who don't normally eat plant-based. I also appreciate that most of the ingredients are pantry staples and veggies with long shelf life. Now that grocery stores here in Southern Italy are half-empty due to farmers and truck drivers being on strike, it's so helpful to rely on this style of cooking
reply
kinbeater
I actually do a hybrid version: i roast onions, carrots and mushrooms in the oven and then add them to the pot of stew/soup where i cook the potatoes, lentils, and other veggies. This version might be better, but i don't think that opening the oven, taking out the tray, and putting it back any time you need to stir qualifies as less work.
also i will never understand yogurt/cream with soup/stew. and i don't think i'm mentally strong enough to risk squeezing a grapefruit on a giant pot of stew
reply
I actually do a hybrid version: i roast onions, carrots and mushrooms in the oven and then add them to the pot of stew/soup where i cook the potatoes, lentils, and other veggies. This version might be better, but i don't think that opening the oven, taking out the tray, and putting it back any time you need to stir qualifies as less work.
also i will never understand yogurt/cream with soup/stew. and i don't think i'm mentally strong enough to risk squeezing a grapefruit on a giant pot of stew
reply
Cyan1deSandwich
idk how accessible it is in the US or wherever but this is EXACTLY the kinda dish that would be greatly improved with Vegemite.
I know it gets a bad wrap because it's not great eaten raw but you could kinda say the same for mustard and nobody has an issue there. Add it at the same time and for the same reasons as the soy sauce and you can thank me later. The umami and meatiness that gets added is incredible.
reply
idk how accessible it is in the US or wherever but this is EXACTLY the kinda dish that would be greatly improved with Vegemite.
I know it gets a bad wrap because it's not great eaten raw but you could kinda say the same for mustard and nobody has an issue there. Add it at the same time and for the same reasons as the soy sauce and you can thank me later. The umami and meatiness that gets added is incredible.
reply
sdsa007
this is great for the week, lots of soluble fibre, HOWEVER
the grapefruit is a citris fruit, and i was told today that citris fruit (even the organic) has a non-edible peel due to pesticides/herbicides. I am not allowed to make a proper gin and tonic even.
Is this a conspiracy to poison alcoholics and gourmet stew makers I am confused, there should be an edible-peel organic option, even if its more expensive.
reply
this is great for the week, lots of soluble fibre, HOWEVER
the grapefruit is a citris fruit, and i was told today that citris fruit (even the organic) has a non-edible peel due to pesticides/herbicides. I am not allowed to make a proper gin and tonic even.
Is this a conspiracy to poison alcoholics and gourmet stew makers I am confused, there should be an edible-peel organic option, even if its more expensive.
reply
sapphicquartz
Hi curious, been a vegan myself for 5 years and have more insight in traditional theory of east asian cuisines and I feel quite lost in this more western style of food
is there any way that you could consider getting more into theory and function of why you use x/y items you use a lot of elements that I've not considered for certain flavour elements and would love to know why
reply
Hi curious, been a vegan myself for 5 years and have more insight in traditional theory of east asian cuisines and I feel quite lost in this more western style of food
is there any way that you could consider getting more into theory and function of why you use x/y items you use a lot of elements that I've not considered for certain flavour elements and would love to know why
reply
ricothekid2
Rainy here in the Netherlands as well. Stew time. Been noticing that I don't necessarily miss the meat when it's not there, plus we welcomed a new vegetarian roommate. He absolutely loved the stew from the previous video, and I was amazed as well. Now I get this on my homepage. If you're trying to make me vegetarian, you're doing awfully well.
reply
Rainy here in the Netherlands as well. Stew time. Been noticing that I don't necessarily miss the meat when it's not there, plus we welcomed a new vegetarian roommate. He absolutely loved the stew from the previous video, and I was amazed as well. Now I get this on my homepage. If you're trying to make me vegetarian, you're doing awfully well.
reply
joshuas1893
Amazing for a meatless recipe really does vegetables a disservice imo. It's this kind of rhetoric that reinforces chicken nuggy adults in their resistance to eating plants. They end up thinking that they're getting something lesser, like the scraps you give to the dog. Are you a chicken nuggy adult Ragusea Why speak like one
reply
Amazing for a meatless recipe really does vegetables a disservice imo. It's this kind of rhetoric that reinforces chicken nuggy adults in their resistance to eating plants. They end up thinking that they're getting something lesser, like the scraps you give to the dog. Are you a chicken nuggy adult Ragusea Why speak like one
reply
gabrielsirkis704
Hey Adam, i've been watching your videos for a while and I love them. I turned vegetarian a few months ago and sometime fall short in imagination cause I ate meat all my life (i'm french, a lot of our cuisine is meat based. I would love more vegetarian recipes if you feel like it. Thanks for the good work bye!
reply
Hey Adam, i've been watching your videos for a while and I love them. I turned vegetarian a few months ago and sometime fall short in imagination cause I ate meat all my life (i'm french, a lot of our cuisine is meat based. I would love more vegetarian recipes if you feel like it. Thanks for the good work bye!
reply
chemi7804
I would love to see more meatless dishes! After seeing some videos of how animals are tortured in the meat industry I've decided to just stop eating meat. I know the dairy industry is also horrendous, but one step at a time.
Having more cozy meaty meatless meals like this would help me so much on this journey!
reply
I would love to see more meatless dishes! After seeing some videos of how animals are tortured in the meat industry I've decided to just stop eating meat. I know the dairy industry is also horrendous, but one step at a time.
Having more cozy meaty meatless meals like this would help me so much on this journey!
reply
munkeec
Whole red lentils are exactly the same as brown lentils (sabut masoor dal, which are like 2 bucks a pound at any grocery store. You don't need to buy anything as fancy as what he did. Red lentils (aka masoor dal) are the split and hulled version of brown lentils, and they dissolve almost completely when stewed.
reply
Whole red lentils are exactly the same as brown lentils (sabut masoor dal, which are like 2 bucks a pound at any grocery store. You don't need to buy anything as fancy as what he did. Red lentils (aka masoor dal) are the split and hulled version of brown lentils, and they dissolve almost completely when stewed.
reply
davekorbiger
For a stew like this or a chicken soup, I'd usually use the bulbous root of celery, not the stalks. The stalks I'd use for ragu alla bolognese. Is this a regional thing or just a preference for you
Great video, I really appreciate these meatless recipes: D
reply
For a stew like this or a chicken soup, I'd usually use the bulbous root of celery, not the stalks. The stalks I'd use for ragu alla bolognese. Is this a regional thing or just a preference for you
Great video, I really appreciate these meatless recipes: D
reply
peterscopes8469
I love this. Even though you sound like you're having an off-day you keep it going. Please, please take a break if you need one; you're far too valuable to lose. BTW you're one of a short list of people that kept me here when I nearly left for good.
reply
I love this. Even though you sound like you're having an off-day you keep it going. Please, please take a break if you need one; you're far too valuable to lose. BTW you're one of a short list of people that kept me here when I nearly left for good.
reply
TakenTook
The only thing I would recommend is saving your back by taking the pan all the way out of the oven whenever you’re going to stir. It’s not like you’re keeping the heat from escaping the oven while you stand there in front of the open door anyway.
reply
The only thing I would recommend is saving your back by taking the pan all the way out of the oven whenever you’re going to stir. It’s not like you’re keeping the heat from escaping the oven while you stand there in front of the open door anyway.
reply
MystbornYT
Only because it broke my brain when you said it: once length-wise then 1-2-3 is cutting something into 8 pieces. Although I think the one before you did once lengthwise then 1-2 which would be six (3 slices makes 4 pieces, 2 slices makes 3 pieces)
reply
Only because it broke my brain when you said it: once length-wise then 1-2-3 is cutting something into 8 pieces. Although I think the one before you did once lengthwise then 1-2 which would be six (3 slices makes 4 pieces, 2 slices makes 3 pieces)
reply
Add a review, comment
Other channel videos
