Nourishing, beyond healthy and oh so satisfying vegan and gluten-free stew. Vegetables packed with protein in under 30 minutes thanks to our homemade marinara sauce in the freezer. Prep time for this is less than 10 minutes! Our whole family loved it. Make a large batch on Sunday and enjoy it all week, or freeze it for easy dinners during the week.
The marinara sauce combines well with the vegetable broth to create a beautiful and flavorful soup base without any fuss. We made our own marinara, but you can use any store bought one.
Serve the stew with a fresh whole grain baguette and a side salad for dinner. It’s also delicious over a bed of brown or coconut rice.
Warm up your soul with this nourishing stew. Enjoy!
Ingredients
(serves 5)
*use organic if possible
1.5 cups of marinara sauce
4 cups of veggie broth
2 cups of chickpeas
1 red onion chopped
1 cup of carrots chopped
1 large zucchini chopped
1 cup of green peas (frozen work)
2 handfuls of lacinato kale chopped into strips
Sprinkle of Himalayan Sea and Pepper
Garnish: Drizzle of EVOO and our vegan Parmesan (optional)
Directions:
Chop all veggies above. For the lacinato kale, cut into strips. Pour all ingredients into a large soup pan and cook for 20-30 minutes to let flavors fully assimilate.
With love and gratitude,
Christine & Stephanie
