The most delicious stew ever. You can use whatever vegetables you have in your fridge – the more, the merrier! Makes 4-6 servings. Recipe from How it All Vegan, published by Arsenal Pulp Press.
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ingredients
½
medium onion, chopped
3
clove garlic, crushed
2
medium carrots, chopped
1
Tbsp olive oil
½
butternut squash, peeled & cubed
1
medium potato, chopped
½
medium green pepper, cored & chopped
1
can crushed tomatoes and juice (128 oz)
5-8
fresh tomatoes, diced +¼ cup water
1
tsp balsamic vinegar
2
cup vegetable stock
2
cup water
1
tsp turmeric
1
tsp cumin
1
tsp chili powder
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directions
Step 1
In a large soup pot, sauté the onions, garlic, and carrots in oil on medium heat until onions are translucent.
Step 2
Add the squash, potato, pepper, tomatoes, vinegar, stock, and turmeric, cumin, and chili powder. Simmer for 30-45 minutes until vegetables are tender, and serve.