This is a recipe that my friend, Terri, developed many years ago. (You might recall that I wrote about Terri in my July 4, 2017 blog.)
In addition to be a wonderful friend, Terri was an avid vegan activist and excellent cook. She prided herself on her original recipes; and I was blessed enough to have her share this one with me.
I recently shared this recipe in one of my Veganification Boutique Culinary Demonstrations/Tastings, and everyone absolutely raved about it.
Especially now that there is starting to have a slight chill in the air, this is a welcome meal. It is hearty and satisfying and can easily stand alone but would also delight with a slice of crusty bread for dunking or a scoop of basmati rice to soak up the luxurious and delicious broth.
It’s an easy, one pot meal. While I’ve done it on the stovetop, it could be readily prepared in a crock pot or a multi-function cooker.
Linda Voorhis - Veganification
Terri’s Butternut Squash Coconut Curry Stew with Tempeh