Vegan, Does not Mean Lettuce by quornflour

Today is National Craft Day, which is sort of like when you have a birthday week, you still have a birthday in there. So in honor of my friend Julie and I worked on a few projects.

I told her I would make lunch, and to let me know if she has any dietary restrictions, she said she is a vegan.

I decided that a perfect lunch would be homemade bread with a veggie stew and salad.

The stew, which serves 8 is super simple and hardly takes any time at all…

  • 2 tablespoons olive oil
  • ½ red onion finely chopped
  • 6 cloves of garlic
  • 1-2 teaspoons celery salt
  • 2 zucchini chopped
  • 2 summer squash chopped
  • 4 Roma tomatoes chopped
  • 2 jalapeno peppers chopped
  • 1 Italian pepper chopped
  • 1 spinach bunch chopped
  • 1 large carrot grated
  • 8 large button mushrooms
  • 1 tablespoon “Italian Seasoning”
  • 4 cups of water
  • 1 28oz can Roman beans

In a large pot heat oil, add onions and garlic. Once they are translucent, add the rest of the vegetables and beans, cook on medium heat until it starts to boil and the veggies get bright, add salt to taste.

If you would rather make this with dried beans, simply soak them overnight.

Serve on its own or with a salad and bread.

The great thing about this is that it is easy to make and freezes easily.

Good thing it is delicious, I will be eating it all week!


5 Comments so far
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This was outstanding! It was hearty, tasty, healthy, and, a perfect lunch with the salad and bread complementing it perfectly.

The only things missing are the recipe for the salad and bread 🙂

I’m super going to start shredding carrots as they added such a good texture that way, and, eating more beets by shredding them!

Comment by Julie

salad dressing:
I haven’t posted the salad yet, but stay tuned, that will be later in the week.

Comment by quornflour

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