Alternative to tomato for vegetarian stew base.

November 9, 2009 9:23 AM

I have a loose vegetarian stew recipe that I have made up that is wonderful in the sense that it is flexible and quick. It does have one constant, in that it has a tomato base. What can I sub the tomato content with?

The recipe usually involves sauteing up some garlic or onions, throwing in a can of chopped or crushed tomatoes (pre-seasoned, or unseasoned) adding in a couple cups of legumes (chickpeas or lentils usually) then whatever veggies I feel like (squash, broccoli, mushrooms, kale, spinach, whatever I have around or feel like). I then serve it over cous-cous or some other starch. I find it fairly no-fuss and filling. I also like that I can play around with veggie and spice combos. However, the constant of the tomato base is beginning to bore me. What else could I put in there to sauce it up a bit and tie all the veggies and legumes together into a nice stew goodness?

posted by piratebowling to Food & Drink (21 answers total)

I'm no vegan and I'm not much of a cook anyway, but it occurs to me that puree'ed peppers might work.
posted by Chocolate Pickle at 9:35 AM on November 9, 2009

What about vegetable stock, which is easy to make from scratch (I do the Moosewood version where you keep all your veg scraps in the freezer until you've got enough to make stock), and then the soup could be thickened with potatoes or a winter squash puree.
posted by padraigin at 9:36 AM on November 9, 2009

Response by poster: I guess I should mention that I'm not looking strictly for vegan stuff. I won't use a meat stock, but if there is some idea that incorporates any dairy, I wouldn't be opposed to it.
posted by piratebowling at 9:49 AM on November 9, 2009

Best answer: You could use vegetable stock/broth or even water for the liquid, and thicken by blending about 1/4 of the stew then adding back to the pot, or by blending some of the beans or lentils. Canned pumpkin can also work well to thicken, though it doesn't work well with all flavors.
posted by insectosaurus at 9:50 AM on November 9, 2009

If you aren't opposed to dairy, you might try a roux. You can start by sauteeing your onions and garlic, then add flour, and then milk (or stock) to make a base that will thicken as it cooks.

I love the idea of using pumpkin or other squash as a base for a soup that incorporates curry spices.

Coconut milk might also be an interesting place to take your soup.
posted by padraigin at 9:53 AM on November 9, 2009

What about the old standby - cream of mushroom soup (canned). Also, for thickness, instant mashed potatoes.
posted by bunny hugger at 9:54 AM on November 9, 2009

Aubergine, courgette and pepper reduced down with liquid of some sort, usually either stock or water.
posted by fire&wings at 10:10 AM on November 9, 2009

Insectosaurus has it! You will thicken the soup a little, not change the flavor profiles, give it a little more body, better mouth feel.

What is your ultimate goal here, to change the flavor profile? Thicken it? New, different way to make the same thing not so "the same?"
posted by TheBones at 10:12 AM on November 9, 2009

You could use coconut milk (or a coconut milk/veggie broth combo) and make this into a vegetable curry, provided that you use curry powder/paste. I'd go with Indian rather than Thai curry with these vegetables. (Secret spice ingredients: garam masala and cardamom.)
posted by Beardman at 10:18 AM on November 9, 2009

Best answer: The basics of that sounds awfully similar to a peanut stew I make - veggies, squash, chickpeas, served over couscous or quinoa. Maybe try using veggie broth and stir some peanut butter into it.
posted by arcticwoman at 10:19 AM on November 9, 2009

Yes, I like padraigin's roux idea, coupled with some white wine. That's essentially how I make things like wild rice soup. I would normally add more dairy at the end to make it creamier, but you don't have to.
posted by cabingirl at 10:20 AM on November 9, 2009

Response by poster: The ultimate goal here is to have a new medium for all the vegetables and legume protein to simmer and live in. Tomato worked well because it wasn't super heavy or salty and takes spices nicely. It also flavored the lentils or chickpeas a bit.

Using a squash or pumpkin puree sounds lovely, because it would have a similar thickness and holding ability, while still having a different enough flavor from a tomato. Bonus, it has a lovely autumn/winter feel to it.

A Pepper puree might work but 1) Peppers are cost much more than tomatoes and 2) may not be a different enough taste to be worth it. I may experiment with cream of mushroom as well, but that usually adds a real salty element, and I would have to choose the veggies and spicing real carefully (for example, will lentils work well in a cream of mushroom base?)
posted by piratebowling at 10:21 AM on November 9, 2009

Response by poster: I love the peanut butter idea (more protein!)
posted by piratebowling at 10:23 AM on November 9, 2009

Best answer: Our stew base is a can of tomato soup (no water added) and adding a bottle of beer, preferably dark (instead of water). It works best with potatoes, carrots plus whatever other veggies you like. It doesn't have a strong tomato taste, so might be different enough for a variation. Works best in a crockpot so the liquid gets reduced.
posted by ejaned8 at 10:27 AM on November 9, 2009

Mmmm coconut milk - try it!!!
posted by smartypantz at 10:38 AM on November 9, 2009

I know someone who does a pureed mushroom base as an alternate for things to give a hearty flavor. You could make a mushroom broth or mushroom gravy and puree for consistency if you so wished. Not sure about the cost, but very tasty
posted by itsonreserve at 10:41 AM on November 9, 2009

Best answer: I'd go with a mushroom base -- perhaps the broth from rehydrating dried mushrooms, strained and either reduced and/or thickened, or combined with the mushrooms themselves and pureed.

Mushroom ketchup (the original ketchup) is a classic soup/stew flavour enhancer, and you can make your own.
posted by holgate at 12:21 PM on November 9, 2009

Fruit/dried fruit.
posted by Good Brain at 12:29 PM on November 9, 2009

My family has used vegemite (or marmite) as a soup base for years.
posted by cftarnas at 12:49 PM on November 9, 2009 [1 favorite]

I use this. It isn't salty, and I can add cornstarch to thicken it if I need to.
posted by TooFewShoes at 3:18 PM on November 9, 2009

I'm into making soups too and sometimes when I don't feel like putting forth a lot of effort, I use water and vegetarian bouillon cubes as the base. Quick, easy and still tastes great. If I go this route, I won't put a lot of water in the soup so it's thicker and more hearty.
posted by MaryDellamorte at 9:12 PM on November 9, 2009