Ingredients
Extra virgin olive oil -about a tsp
1 onion diced
2 garlic minced
4 stalks celery cut into good size bites
1 cup chopped cabbage
3 large carrots cut into round slices
1 can diced tomatoes
1 can kidney beans rinsed
3 potatoes peeled and cut into good size bites
8 cups vegetable broth (can also use mushroom broth or a blend of both)
1 tsp vegan beef flavor broth starter
Garlic Powder
Onion Powder
Bay Leaf
Basil
Vegan Parmesan cheese
I don’t follow recipes but I think this is what I used with approximate measurements.
One thing I learned over the years is to always sauté your veggies before adding the broth. Keep the pan covered for a little bit and let all the juices of your veggies come out, then add your broth. This recipe is also good with mushrooms, but I didn’t have any.
Another variation of this recipe is to use chic peas instead of kidney beans. Instead of Italian seasoning use Indian or Mexican seasonings. The last stew I made was a chic pea stew using smoked paprika, paprika, and cumin for seasoning.
Directions
Sauté the onions and garlic in the extra virgin olive
Add the celery, stir and sauté for a few minutes
Add the cabbage, stir and sauté for a few minutes
Add the carrots, stir, and cover the pan with a lid and let all the juices come out about 5 minutes
Stir in the can of tomatoes with juice
Stir in the can of kidney beans
Add the broth
Add seasonings and vegan beef broth starter
Add potatoes
Let simmer until the potatoes are cooked
Final season with salt to taste
To Serve:
I like to add a few homemade croutons on top, with some extra virgin olive oil and homemade vegan parmesan “cheese” on top. You can sprinkle some fresh chopped basil on top too.
If anyone decides to make the recipe, let me know how yours came out and what variations you try!
Enjoy!
