Author Notes
A hearty and satisfying vegan stew that will warm you up from the inside out. You can keep this on your stove all winter long! —tingroo
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Ingredients
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2 tablespoons
olive oil
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3
cloves of garlic, minced
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1 tablespoon
fresh sage leaves
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1
large zucchini
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1/2 cup
cremini mushrooms
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2 tablespoons
cumin
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1 teaspoon
oregano
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1 teaspoon
smoked paprika
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2
bay leaves
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1
28 ounce can of diced tomatoes
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1/2 cup
vegetable broth
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2
15 ounce cans of cannellini beans
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2 teaspoons
soy sauce
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Salt & pepper, to taste
Directions
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In a dutch oven or medium stock pot, heat oil over a medium-high heat till it is shimmering. Add garlic and sage leaves and cook and stir for about 1 minute to allow the flavors to infuse with the oil.
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Add onions along with a pinch of salt and saute till onions have softened, about 5 minutes.
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Add carrots and saute another 5 minutes, then add peppers and zucchini and saute another 3-5 minutes, and finally add mushrooms along with all the spices and saute for another 3-5 minutes.
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Add diced tomatoes, beans, soy sauce, and vegetable broth, bring to a boil and simmer for 45 minutes. Half way through, stir, taste, and adjust for seasoning. Serve immediately with a slice of good, crusty bread. This tastes even better the next day!
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