{"id":73441,"date":"2022-03-18T18:48:13","date_gmt":"2022-03-18T18:48:13","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=73441"},"modified":"2022-03-25T15:38:38","modified_gmt":"2022-03-25T15:38:38","slug":"tuscan-stew","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/tuscan-stew\/","title":{"rendered":"Tuscan Stew"},"content":{"rendered":"
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\n\t\t\t\t\t\"Tuscan\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
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Tuscan Vegetable Stew<\/h2>Recipe by Jennifer-June<\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>

Ingredients<\/h3>
  • <\/span>

    2 cups sliced button or crimini mushrooms<\/span><\/p><\/li>

  • <\/span>

    1 Bell pepper, chopped<\/span><\/p><\/li>

  • <\/span>

    1 medium zucchini chopped<\/span><\/p><\/li>

  • <\/span>

    1 bunch Tuscan kale<\/span><\/p><\/li>

  • <\/span>

    1 large onion diced<\/span><\/p><\/li>

  • <\/span>

    4 garlic cloves minced or crushed<\/span><\/p><\/li>

  • <\/span>

    1 medium sweet potato cubed<\/span><\/p><\/li>

  • <\/span>

    2 cans (15 oz each) cannellini beans (white kidney) or butter beans<\/span><\/p><\/li>

  • <\/span>

    2 medium-large vegan sausages, broken up into small bite-size bits *optional<\/span><\/p><\/li>

  • <\/span>

    1 14 oz diced tomatoes<\/span><\/p><\/li>

  • <\/span>

    1 156 ml can tomato paste<\/span><\/p><\/li>

  • <\/span>

    1 small handful of fresh Italian parsley, chopped<\/span><\/p><\/li>

  • <\/span>

    2 Tbsp olive oil<\/span><\/p><\/li>

  • <\/span>

    A pinch of red pepper flakes – or more if you like more heat<\/span><\/p><\/li>

  • <\/span>

    1 Bay leaf<\/span><\/p><\/li>

  • <\/span>

    2 1\/2 cups low-sodium vegetable broth<\/span><\/p><\/li>

  • <\/span>

    1 tsp dried oregano<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon fresh basil, torn into little pieces<\/span><\/p><\/li>

  • <\/span>

    Salt and freshly ground pepper to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a large (5-6 quart) pot or dutch oven, saute mushrooms, bell peppers, onions, sausage and sweet potato over medium for about 10 minutes or until tender, stirring occasionally, and adding water a tablespoon or two at a time to keep the veggies from sticking to the bottom of the pot.<\/li>
    • Stir in all the remaining ingredients except for basil, zucchini and kale<\/strong>, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.<\/li>
    • Add basil, kale and zucchini and cook for another 10 minutes or until sweet potatoes and zucchini are both tender.<\/li>
    • Remove and discard bay leaf<\/li>
    • Garnish with fresh parsley or basil, and serve with crusty bread, or over pasta, or stuffed with rice and baked in a whole bell pepper!<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • This is also very tasty with black olives in it!<\/li><\/ul>\n\t\t\t\t<\/div>