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
No comments:
Post a Comment