Update: Vegan Meal at Medieval Times

Medieval Times 3 Bean Stew
with Fire Roasted Tomatoes
and Brown Rice

Businesses are realizing that if they don't offer a vegan option they're losing customers. Bravo, Medieval Times! This summer (2016) I saw the show at Lyndhurst NJ "castle", so I'm updating this old 2013 blog post with a review of dinner from a vegan perspective.

The regular and "King's Vegetarian" meals both have tasty tomato "Dragon's Blood" bisque, which my server said is vegan. The soup is served with garlic bread that contains dairy. Especially for the milk-allergic, that's a heads-up to ask before you eat. The rest of the vegetarian meal is hummus, pita, carrot and celery sticks, three-bean stew with fire-roasted tomato and brown rice, dessert and coffee. The hummus had a nice sprinkling of cumin. The veggie sticks were very fresh. I really liked the stew's home-cooked flavor and its presentation in a mini-cauldron. Thankfully you get to eat it with a spoon... utensils are hard to come by at Medieval Times. According to the website, dessert is fresh fruit or Italian ice, but Lyndhurst Castle doesn't have that. Instead, the regular dessert of apple pastry is actually vegan, and delicious.

My first blog post linked to the stew recipe but the link is now dead. I've made that recipe at home and tweaked it slightly. Here's my version:

Serves 6

FOR STEW

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 ribs celery, diced
• 2 large carrots, diced
• 2 large carrots, chopped into 3/4-inch chunks
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon thyme
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups vegetable broth plus  more as needed
• 2 bay leaves
• 1 (15 ounce) can diced fire roasted tomatoes or diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can great northern beans or cannellini, including liquid
• 1 (15 ounce) can red kidney beans or chickpeas, including liquid
• Juice of 1 lemon (about 3 tablespoons)
• 1/2 teaspoon Louisiana style hot sauce, or to taste (plus more for serving)
• 1 teaspoon white wine vinegar
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons cornstarch, optional 

FOR POTATOES

• 3 large russet baking potatoes, peeled and cut in eighths, or halved and cut in wedges
• 1 tablespoon olive oil
• 1/2 teaspoon sweet paprika, optional
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

FOR SERVING

• 3 cups cooked brown rice, optional

FOR RICE (if using):  Prepare according to package directions.

FOR POTATOES:  Meanwhile, preheat oven to 450 degrees F. Line a baking pan with parchment paper. In a large bowl, toss potato chunks with olive oil to evenly coat. Sprinkle with paprika, salt and pepper, and toss to distribute. Spread potatoes on prepared pan in a single layer and roast 30 to 45 minutes until crisp and browned on the outside and fork-tender on the inside. Remove from oven and keep warm until ready to serve.

FOR STEW:  Meanwhile, in a large saucepan on medium-high, heat oil and saute onions, celery and diced carrots (reserve chunk carrots for later) until softened, about 7 minutes. Add coriander, cumin, thyme and garlic, and saute 2 minutes. Add tomato paste, bay leaves, 3 cups broth, liquid from beans, liquid from tomatoes, and chunk carrots. Bring to a boil, then reduce heat and simmer 15 minutes or until carrots are tender. Add tomatoes and beans, bring to a boil, then reduce to a simmer. In a cup stir together lemon juice, hot sauce, vinegar and cornstarch; stir into simmering pot just until stew thickens, then turn off heat. Season with salt and pepper. Discard bay leaf.

TO SERVE:  In bowls, serve 1/2 cup of rice (if using) under or over a large ladleful of stew, and top stew with 6 to 8 potato chunks. Serve with additional hot sauce.