Vegan Winter Stew

I tried this recipe last night and it came out well. Since we are in an extended fasting period (no meat/dairy), I’m trying out one new recipe per week to try to expand my vegan repertoire. I think even you non-vegans will enjoy it in this cold weather!

1/2 c. onion, chopped
1 teas. minced garlic
1 tbsp. olive oil
1/4 c. flour
2 cups vegetable broth
1/2 c. red wine
2 cups peeled, cubed butternut squash
1 1/2 c. cubed potatoes
1 can tomatoes, Italian style
1 teasp. cumin
1/2 teas. savory
1/4 teas. pepper
1 can cannellini beans (white)
1 can fava beans
1 cup carrot coins

Saute in a large pot the oil, onion, and garlic until tender. Stir in flour and slowly stir in broth and wine. Add squash, potatoes, carrots, tomatoes, and spices. Simmer, covered, about 1 hour or until vegetables are tender. Stir in beans and heat evenly. Makes about 6 servings. Tastes great with a hearty bread!

Modifications: I used 2 cans vegetable broth. I left out the squash and carrots since I knew my husband probably wouldn’t eat them. I couldn’t find fava beans, so I just put in 2 cans of cannellini beans.

This was a hit with my husband and me!

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