Quick and easy Thai vegetable stew from Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (page 109) by Del Sroufe

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Notes about this recipe

  • Eat Your Books

    See recipe for vegetable suggestions.

  • Wlow on April 30, 2026

    Very nice! Probably too tart for G. Served over Korean mixed grain rice. Can add sriracha, extra cilantro, etc at table. Used gochuchang in place of Thai chili paste, smaller concentration of regular-sodium stock base, regular tamari, full-fat coconut milk, carrots, bok choy, frozen peas. Added tofu.

  • redjanet on February 13, 2018

    This is a perfectly serviceable vegetable stew for an easy mid-week meal, though it didn't knock my socks off. I did find the use of soy milk, arrowroot and coconut extract to be a clever, low-fat alternative to a light coconut milk, though I do think it would have still tasted nicer with the latter instead. I made this using carrots, snow peas, edamame beans and water chestnuts. I think if I try it again I might use cauliflower, green beans and maybe some cooked new potatoes for a bit more heartiness.

  • jaelsne on September 21, 2015

    True to its title, this is a quick and easy recipe. I used as box of fresh Asian chopped vegetables from my local Trader Joes to make it even easier. The only change I made to the recipe was to saute the onions in a minimal amount of vegetable oil. The recipe was a winner. The spicing was perfect for our family as it was written. I have tried several recipes from this cookbook and have been happy with everything that I made.

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