Vegetable Stew

This is my idea of easy and delicious simple food and you don’t have to wait until vegetarians come to dinner to make a vegetable stew

Ingredients:

2 medium Carrots
1 medium Zucchini
1 cup Cauliflower
1 large Onion
2 pieces Kale or a few pieces of Swiss Chard
3 – 7 cloves Garlic, sliced (optional)
2 Tbsp Almond oil
1 tsp Basil
1 tsp Marjoram
2 Tbsp Tamari or Braggs
Black Pepper to taste
2 cups Water

Directions:

  1. Remove skins from onions, chop fine.
  2. Sauté onion and garlic in vegetable oil till golden brown.
  3. Put the onions in a large sauce pan with the water.
  4. Add basil, marjoram, pepper and tamari.
  5. Cook for 10 minutes; this is making stock for flavour.
  6. Chop rest of vegetables into 2 inch pieces.
  7. Place all vegetables into a saucepan.
  8. Cook for 35 to 45 minutes till tender. (Don’t overcook the vegetables till they’re mushy; it will taste better if there is a slight crunch to the vegetables.)
  9. Stir occasionally.
  10. Serve with, a grain, or  Crispy Tofu or protein of your choice.

Join one of the many vegan courses at Real Food for Life.
Experience eating lots of vegetables and fruits for 2 days a week for a month. It will help you integrate plant foods into your diet.

Copyright © Diana Herrington http://www.realfoodforlife.com

By | 2017-10-29T15:40:59+00:00 February 16th, 2013|Main Courses - Vegan Gluten Free, Meatless Monday, Recipes|1 Comment

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

One Comment

  1. Kathryn Grace February 27, 2017 at 6:47 pm

    That’s my kind of quick supper! We often make a stew or soup of just these ingredients–except the almond oil. Now that’s intriguing. I’ve never used almond oil. Can you tell a little bit about why you chose it over another oil, please, and what unique properties it imparts to the dish? I’d love to know more.

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