Starting this Sunday, March 27th, I’ll be going live with Personal Trainer Adelade – of AGM Health and Fitness for a weekly meal prep series! Each Sunday we’ll prep one recipe that can be made into 3 different meals to be enjoyed throughout the week! ! I will be doing a plant-based version and Adelade will be doing a non-plant-based version!
This week’s recipe is based on a Tuscan Stew [recipe here] which we will show you how to prepare 3 completely different ways.
Join us on Instagram here: http://instagram.com/_sweetvegan_
What you’ll need:
- 2 cups sliced button or crimini mushrooms
- 3 Bell Peppers, 1 chopped, the other two with the tops off and the seeds out
- 1 Medium zucchini, chopped
- 1 bunch tuscan kale, washed and chopped
- 1 large red onion, diced
- 4 garlic cloves
- 1 medium sweet potato, cubed
- 2 cans (15 oz each) canellini or butter beans
- 2 medium-large vegan sausages
- 1 14oz can diced tomatoes
- 1 small can tomato paste
- 1 small handful of fresh Italian parsley
- 2 Tbsp olive oil
- A pinch of red pepper flakes (more if you like more heat)
- 1 Bay leaf
- 2 cups low sodium vegetable broth
- 1 tsp dried oregano
- 1 Tbsp fresh basil
- 1/2 cup cooked brown rice (or other whole grain)
- 1 cups dried pasta or 2 cups cooked spaghetti squash
