Hearty Vegan Summer Stew
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 acorn squash
- 1 tomatoes, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 340.19 g firm tofu, drained and diced (garlic pepper tofu steaks work best)
- 226.79 g can white beans
- 1 lime
- 73.94 ml olive oil
- 2.46 ml dried thyme
- 2.46 ml dried basil
- 1 shallot, finely chopped
- 2 green onions, sliced fine
- 4 garlic cloves, finely minced
- 14.79 ml salt
- 4.92 ml pepper
- 1 bunch fresh parsley, finely chopped
- 709.77 ml cooked rice (for serving)
directions
- cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
- Dice tomatoes, zucchini, yellow bell pepper and tofu.
- Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
- Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
- Add tomatoes, cook 1-2 minutes more.
- Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
- Taste and adjust seasonings if necessary.
- Remove from heat.
- Add chopped parsley and green onions.
- Top with 2 tbsp of olive oil and juice of 1 lime.
- Serve with rice or bread.
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RECIPE SUBMITTED BY
I'm a chemistry grad student with a passion for cooking in my spare time. I'm not vegetarian, but have been and love to explore ways to take typical recipes and make them vegetarian.