Spicy, Flavorful Vegan Seafood Stew
This spicy, flavorful vegan seafood stew will surely be a summer favorite! Even though it’s a hot soup, it reminds me of summer. My grandmother — who passed away two years ago this month — used to make a version of this soup every summer when she visited. That is the most beautiful thing about recipes, they allow our loved ones to live on! She was no vegan, but I think she would have been proud of this creation. Scroll down for the details!
The Details
Seafood
Start with making your “seafood.” Take 3 quarts of water in a large pot. Add in seaweed, dulse flakes, and sea salt. Bring to a slow boil and allow to simmer for 20 minutes. We used hearts of palm and mushrooms but feel free to use just the mushrooms if you wish. Cut the mushrooms into about 1/4″ slices and cut out the middles of them so they resembled calamari. We left out the mushroom tops (saved them in a container for veggie stock later!) and kept both the rings and the centers of the mushroom. Take your canned hearts of palm and slice them into 1/2″ pieces. Soak the mushrooms and hearts of palm in the seaweed brine for at least 3 hours or overnight.
Soup
Time for the soup! In a large soup pot, saute the onions, peppers, and garlic in the oil on medium until the onions become translucent. Next, add the rice and then olives, organic adobo, and tomato paste and saute for another 5 minutes. Be sure to stir it so that the rice doesn’t stick. Add in the veggie stock and the seafood broth and allow the soup to come to a very low boil. I kept the pot on medium the whole time!
That’s it! Make sure you are stirring the soup pretty consistently so that the rice doesn’t stick. After 10 minutes, add in the seafood. Feel free to add more liquid if you want a more soupy consistency. Cook until the rice opens and is nice and tender. You can use a different grain other than rice, Woke Foods has a great recipe using bulgar wheat and lentils which could be a great option as well!
Pair it with some tostones and an avocado and you will be in heaven!
As always, if you try out this recipe, make sure you tag us #cocoverdevegan so we can see your creations! Can’t wait to see what you come up with!
5 from 1 vote
Spicy, Flavorful Vegan Seafood Stew
Course Main Course
Cuisine Latino Vegan
Servings 8 people
Ingredients
Seafood
3 Drum mushrooms
1 can hearts of palm
3 quarts water
6 tbsp sea salt
6 sheets of seaweed
3 Dulse flakes large pieces
Soup
1 red onion large, small diced
3 peppers (1 red, 1 orange, 1 yellow) small diced
3 cloves garlic sliced
2 tbsp organic adobo
1/2 cup green olives sliced
2 quarts water
1 quart seafood broth (left over from the brine above!)
3 tbsp tomato paste
sea salt to taste
hot sauce a dash or to taste
Instructions
Seafood
Start with making your "seafood." Take 3 quarts of water in a large pot. Add in seaweed, dulse flakes, and sea salt. Bring to a slow boil and allow to simmer for 20 minutes.
Cut the mushrooms into about 1/4" slices and cut out the middles of them using a knife or circular cut out so they resembled calamari. We left out the mushroom tops (saved them in a container for veggie stock later!) and kept both the rings and the centers of the mushroom. Take your canned hearts of palm and slice them into 1/2" pieces. Soak the mushrooms and hearts of palm in the seaweed brine for at least 3 hours or overnight.
Soup
In a large soup pot, saute the onions, peppers, and garlic in the oil on medium until the onions become translucent. Next, add the rice and then olives, adobo, and tomato paste and sautee for another 5 minutes. Be sure to stir it so that the rice doesn't stick. Add in the veggie stock, hot sauce, and the seafood broth and allow the soup to come to a very low boil. Keep the flame on medium the whole time.
Make sure you are stirring the soup pretty consistently so that the rice doesn't stick. After about 10 minutes, add in the "seafood". You want them to cook in the soup but don't want them to cook too long and get a tough texture. Cook until the rice opens and is nice and tender.
Recipe Notes
*Feel free to add more liquid if you want a more soupy consistency.
*For a heavier seafood taste, use more of the seaweed liquid and less veggie stock
*Substitute the rice with another grain if you wish!
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