Like the Seven Kingdoms of Westeros, winter is coming to New England and a city near you. To ward off the frigid snowy weather, I love to create tasty and healthy stews like my Vegetable Stew recipe.
My stews are always filling and never short on flavor, but also low in fat, low in salt, and low in calories. My vegetable stew is all of that and more. It’s completely healthy, vegan and flavorful, with just the right amount of kick from the hot sauce.
What better way to stay warm and snugly, than with some delicious stew? I make a big batch and freeze the rest for future dinners, when snow drifts are blanketing our homes.
‘Winter is Coming’ Vegetable Stew
2 tablespoons olive oil
4 cloves garlic, crushed
1 large shallot, chopped
8 oz baby Portabella mushrooms, sliced
1 can (14.5 oz) petite diced tomatoes, Hunts’ no salt added
2 cups vegetable broth
1 tablespoon chili powder
1 cup baby carrots, chopped
1 cup Farro, rinsed
1 can (15 oz) Cannellini Beans, rinsed
Veggie Griller Crumbles, Morning Star
2 tablespoons Frank’s Hot Sauce
In a large stock pot heat olive oil, adding garlic and shallots, and cooking for 5 minutes until translucent. Don’t brown. Add mushrooms, cooking another 5 minutes.
Combine tomatoes, vegetable broth, and chili power in a bowl, then add to your stock pot. Add carrots and Farro, cover, and simmer for 15 minutes.
Finish stew by adding beans, Veggie Griller Crumbles, and Frank’s Hot Sauce. Simmer for 10 more minutes.
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