Name: Vegan Abgoosht
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 2
Cuisine: Persian/Iranian
Ingredients: 2 Russet potatoes (washed, peeled, and roughly chopped); 2 soft and ripe tomatoes (washed, stem removed, and roughly chopped); 1 small onion diced; 3 garlic cloves minced; 1 cup dry black-eyed peas or chickpeas (soaked in water for 1-2 hours before cooking); 1 tsp. turmeric; 1/4 tsp. pepper; 1 tsp. salt; 1 tsp. cooking oil; 4 cups vegetable broth to cover the ingredients

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Vegan Abgoosht

Recipe by Plant-Based Persian

A Persian beef stew, without the beef.

Total Time1 hour 40 minutes
Yield2 1x
DietVegan

Ingredients

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2 Russet potatoes (washed, peeled, and roughly chopped)
2 soft and ripe tomatoes (washed, stem removed, and roughly chopped)
1 small onion diced
3 garlic cloves minced
1 cup dry black-eyed peas or chickpeas (soaked in water for 1-2 hours before cooking)
1 tsp. turmeric
1/4 tsp. pepper
1 tsp. salt
1 tsp. cooking oil
4 cups vegetable broth to cover the ingredients

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Instructions

Add all ingredients to a medium pot, cover, and bring to a boil.
Reduce heat to medium, and cook for 1.5 to 2 hours, stirring occasionally, until tender and blended. Keep an eye and add water/broth as needed.
Remove any large tomato skins from the stew before serving.

Prep Time: 10 minutes
Cook Time: 90 minutes
Category: Main Course
Cuisine: Persian/Iranian

Find it online: https://plantbasedpersian.com/vegan-abgoosht-persian-meat-stew-without-the-meat/