As a food blogger, I am always inspired to see what other bloggers are up to and what they create.  Laura Theodore, aka the Jazzy Vegetarian, is a talented vegan chef, cookbook author, radio host and actor I’ve loved to follow, from her award-winning PBS television show to seeing her publish books, DVDs and continues to contribute to the plant-based world of food with fun, easy recipes that everybody can make.

I was honored to be asked to be part of her blog tour in anticipation of her upcoming, new cookbook release, Deliciously Vegan, which contains over 175 flavor-packed plant-based recipes, highlighting holiday entertaining to every day ideas for preparing quick and delectable plant-based meals for the family, along with tips for what it takes to stock and cook on a daily basis in a well-equipped vegan kitchen. You’ll find ideas for ingredients to have on hand at all times in your pantry, effective egg substitutions for baking, delicious options for making vegan cheese and cream, and much more.

I chose to feature her Root Veggie and Lentil Trio Stew because I felt this was a recipe very similar to what Norwegians would cook for dinner, especially this time of year.  For those of you who have been following me for a while, you know I love cooking with seasonal ingredients, and root vegetables are very typical Nordic ingredients in the wintertime. These are vegetables that survive a long, cold and dark winter and that we base a lot of our soups and stews on.
This is a hearty stew that is filled with loads of delicious flavors and nutrients that will keep you full and satisfied for a long time. I hope you will try this recipe out, and if you are curious about trying out other plant-based recipes whether you are a new or seasoned vegan or just want to add more plants in your diet, I highly recommend getting Laura’s book, which you can purchase here.

I also have one cookbook to give away to a lucky reader, to be eligible to enter this giveaway contest, please scroll to the bottom of this post and follow the instructions.  Good luck!

Root Veggie and Lentil Trio Stew

MAKES 6 SERVINGS
The satisfying combo of my favorite root vegetables, combined with a lively lentil trio, makes a hearty and filling stew. Serve it with warm, crusty bread for a delicious and satisfying one-bowl meal.
1 1/2 cups lentil trio blend, picked over, rinsed well (see note)
4 medium carrots, peeled and thickly sliced
4 medium russet potatoes, peeled and cubed
2 large sweet potatoes, peeled and cubed
1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note)
6 cups water
1 medium clove garlic, minced
1 large vegan bouillon cube, crumbled
1 teaspoon tamari
2 teaspoons extra-virgin olive oil
1/2 teaspoon garam masala (see note)
Sea salt, to taste
Freshly ground black pepper, to taste
Put all of the ingredients into a large soup pot and stir to combine. Cover and bring to a simmer over medium heat. Decrease the heat to medium-low, cover and cook, stirring occasionally, for 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Spoon into deep bowls and serve with a green salad on the side.

Chef’s Notes

• If you cannot find a pre-packaged lentil trio blend, you may use any combination of black beluga, red and/or green lentils. Alternately, you may combine and use two or three of your favorite lentil varieties in this recipe.
• If you cannot find fire-roasted tomatoes, you may substitute regular canned diced tomatoes.
• For a spicier stew, use 1 teaspoon garam masala.

Recipe by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

Want to win a free copy of Jazzy Vegetarian’s Deliciously Vegan?   Click HERE to see instructions and enter!  Unfortunately, this is limited to U.S. residents only.  Entry deadline is March 10th.