Wednesday, January 2, 2013

Artichoke and Meatball Stew, Plant-based


Hearty winter stew for the plant-based diet

Artichoke and Meatball Stew, Plant-based

8 cups water
1 cup vegetable broth
6 potatoes
1 cup dry lentils
½ teaspoon Pepper
1 teaspoon Bragg 24 herb seasoning
½ teaspoon Italian herb seasoning

Simmer 10 minutes, then add the remaining ingredients:

1 cup dry pasta, thick type
1 cup soy curls, broken into ½” pieces
1 cup fresh celery, diced
1 cup frozen spinach
1/2 cup artichoke hearts, diced (from a jar, water marinated)
10 oz frozen vegan meatballs, such Nate's
1 tablespoon minced garlic
Salt to taste

Simmer an additional 20 minutes.

Optional add-ins:  sliced mushrooms, kale, garbanzo beans, bok choy, carrots, or your favorite veggies

Serve with nutritional yeast sprinkled over the top

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