Creamy Vegan Vegetable Stew with Sun Dried Tomatoes
Ingredients
-
½
cup
sun dried tomatoes packed in oil, drained
-
2
cups
unsweetened non-dairy cream of choice
-
2
tablespoons
oil from the sun dried tomatoes jar (or olive oil)
-
1
large
yellow onion, chopped (about 1¼ cups)
-
3
medium
carrots, chopped (about 2 cups)
-
2
sticks
celery, chopped (about 1 cup)
-
5
cloves
garlic, minced
-
2
tablespoons
nutritional yeast
-
1
tablespoon
fresh thyme leaves, minced
-
1
teaspoon
dried oregano
-
¾
teaspoon
chili flakes
-
½
teaspoon
paprika
-
2
bay leaves
-
1
tablespoon
tomato paste
-
2
medium
new potatoes, chopped (about 3 cups)
-
1
small
zucchini, chopped (about 1 cup)
-
1
cup
corn kernels (fresh or frozen)
-
6
cups
vegetable stock
-
5
cups
broccoli and cauliflower florets
-
1
cup
chopped green beans
-
1
tablespoon
coconut aminos
-
2-3
handfuls
baby spinach
-
1
handful
chopped fresh basil
Instructions
- Blend the sun dried tomatoes and non-dairy cream until smooth and set aside.
- Heat oil in a large pot and sauté onions, carrots, and celery until soft.
- Add garlic, nutritional yeast, thyme, oregano, chili flakes, paprika, and bay leaves, and sauté until fragrant.
- Stir in tomato paste and cook for another minute.
- Add potatoes, zucchini, and corn, season with salt and pepper, and scrape any brown bits from the pot.
- Pour in vegetable stock and the blended sun dried tomato cream, then bring to a boil and reduce to a simmer.
- Simmer until potatoes are tender, about 20 minutes.
- Add broccoli, cauliflower, and green beans, and simmer until they are tender.
- Stir in coconut aminos and baby spinach until wilted, then finish with fresh basil.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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