Hearty Vegan Summer Stew Recipes
HEARTY VEGAN SUMMER STEW
This is a savory and filling summer stew with acorn squash and beans. I believe I found this recipe originally on Vegetarian Times and modified it a bit. It makes a hearty stew that is incredibly filling. It is quite a healthy dish and should suit meat eaters and not alike.
Provided by MC Baker
Categories Soy/Tofu
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
- Dice tomatoes, zucchini, yellow bell pepper and tofu.
- Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
- Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
- Add tomatoes, cook 1-2 minutes more.
- Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
- Taste and adjust seasonings if necessary.
- Remove from heat.
- Add chopped parsley and green onions.
- Top with 2 tbsp of olive oil and juice of 1 lime.
- Serve with rice or bread.
Nutrition Facts : Calories 365, Fat 14.3, SaturatedFat 2.2, Sodium 1185.4, Carbohydrate 50.8, Fiber 5.5, Sugar 1.9, Protein 11.8
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