Chunky Vegetable Stew
Recipe from
Vegetarian Times
Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.
Servings:
Serves 8
Ingredients
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1medium-sized bunch kalesee savings
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2 teaspoonsolive oilsee savings
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4cloves garlic, mincedsee savings
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1medium-sized red onion, choppedsee savings
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1medium-sized red bell pepper, choppedsee savings
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3medium-sized unpeeled russet potatoes, cut into 1/2-inch piecessee savings
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1 1/2 cupsdry vermouthsee savings
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1 6-ouncepackage sliced white mushroomssee savings
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1medium-sized head cauliflower, cut into about 2-inch floretssee savings
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1 14.5-ouncecan Mexican-style stewed tomatoessee savings
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3 tablespoonschopped fresh thymesee savings
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3 tablespoonsnutritional yeastsee savings
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1 1/2 tablespoonscornstarchsee savings
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2 tablespoonscold watersee savings
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1 tablespoontamari soy saucesee savings
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1/4 teaspoonlemon peppersee savings
Directions
1.
Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
2.
Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, saute for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
3.
Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.
Nutrition information
Per serving: Calories 195, Total Fat 2 g, Sodium 288 mg, Carbohydrate 32 g, Fiber 5 g, Protein 5 g, Sugars 11 g
Percent Daily Values are based on a 2,000 calorie diet
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