This hearty, gluten-free recipe is a vegan take on a classic French recipe from Chef Jim Clendenen. The traditional recipe, called Navarin D'Agneau, uses lamb shoulder as a the base of the stew. This version substitutes with hearty Fingerling Potatoes.
A great recipe for Easter and Passover celebration, you can easily adapt this to feed a crowd or just a few. Simmer low in your Slow Cooker, leave in the oven for a few hours, or let the aromas gently bubble on your stove.
Serve with a simple pea and mint salad along with a loaf of crusty whole wheat bread for your full Spring feast.
For the full, print-friendly recipe: CLICK HERE
Step-by-Step Chef's Tips
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About the Author:
Chef Katie Simmons
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry, and a blogger for Kuli Kuli Foods. For fun, she loves to travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile.