Hearty Vegan Summer Stew

Recipe by MC Baker
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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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