Vegan Rundown


  • 1 clove garlic
  • 1 scallion
  • 1 sprig thyme
  • 1 lb. or 450 g mixed vegetables (potatoes, sweet potatoes)
  • 2 pints or 1 l coconut milk
  • 1 large onion
  • 1 bell pepper
  • 2 – 3 tomatoes
  • salt and black pepper to taste
  • pinch of garlic and herb seasoning


  1. In a medium saucepan, bring coconut to boil and simmer for about 5 minutes.
  2. Add potatoes and sweet potatoes. Simmer until softened, adding water as needed.
  3. Add remaining vegetables and add seasoning to taste. Simmer until thickened and vegetables are tender. Remove thyme sprig.
  4. Serve with brown rice, leftover vegetables or dumplings.
Browse Cook(s): Claudia Kirlew
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.