Vegan Veggie Stew
Looking to make a healthy dinner as quickly as possible? Then try this veggie vegan stew with loads of veggies and greens making it super healthy and filling too. Use seasonal vegetables, different blends of spices to make it interesting each and every time.
Ingredients
- 1 tablespoon avocado oil
- 5 cloves garlic minced
- 1 large onion chopped
- 1 cup cherry tomatoes quartered
- 2 count zucchini chopped
- 1 big carrot grated
- 1 cup corn frozen
- 1 cup mushrooms sliced
- 1 and ½ cups kidney beans cooked
- 1 liter organic vegetable broth
- 3-4 cups water or as needed
- 2 cups baby spinach fresh, finely chopped
For Seasoning:
- 1 tablespoon lemon juice
- As needed herbal salt
- As needed seasoning Mrs. Dash no-salt
- As needed ground black pepper
Instructions
- In a large pot heat the oil and saute the minced garlic and onion with a pinch of salt.
- Once the onions are translucent, add the quartered tomatoes and cook for few minutes.
- Now add the zucchini, carrot, corn, sliced mushrooms and cook for 8-10 minutes.
- Add broth/water as needed.
- Add the cooked beans and continue cook over medium heat for 20 minutes, checking and stirring often.
- Add broth/water as needed.
- Add lemon juice, herbal salt and no-salt seasoning blend and black pepper.
- Add spices/seasoning in small increments, taste it and then add more if required.
- Cook for few minutes and remove from heat. Now add the finely chopped baby spinach and it will cook in the heat. Do not have to cook it.
Nutrition
Serving: 1 Serving | Calories: 161kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 819mg | Potassium: 535mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1810IU | Vitamin C: 17mg | Vitamin D: 0.04µg | Calcium: 48mg | Iron: 2mg
