4. Garden Vegetable Stew
Ingredients
- 1 Tbl Oil olive, grapeseed, etc.
- 1 medium Onion chopped
- 2 Zucchini chopped
- 1 Yellow Squash chopped
- 1/2 C Corn
- 4 fresh tomatos chopped (OR 15 oz. can Diced Tomatos)
- 8 oz. Mushrooms quartered
- 1/2 C Vegetable Broth
- Salt & Pepper to taste
- Vegan Parmesan or Nutritional Yeast for serving if desired
- Parsley for garnish
Instruction
- In a large stock pot, add the oil and on high heat, saute the onions until soft.
- Add the zucchini & yellow squash. Saute for 5 minutes.
- Add the mushrooms and corn. Saute for another 5 minutes.
- Add the tomatos, broth and season to taste with salt and pepper.
- Reduce heat and allow to simmer for about 30 minutes, covered.
- Zucchini should be tender and sauce should be somewhat reduced.
- Serve over farro, brown or white rice.
- Season to taste with salt & pepper and/or serve with a sprinkle of vegan parmesan or nutritonal yeast.
- Garnish with parsley, if desired.