FatFree Home
FatFree Recipe Archive
More stews recipes from FatFree

eggplant-parm-stew recipe

Date:    Mon, 29 Aug 94 15:38:28 PDT
 From:    Michelle Dick (artemis)
 Adapted from a recipe in _The Uncheese Cookbook_ by Joanne Stepaniak.
 Vegan Eggplant Parm Stew
 8 cup water
 1 (6oz) can unsalted tomato paste
 1 T minced fresh garlic
 1 large onion, chopped
 1 medium eggplant, unpeeled and chopped
 10 oz pkg frozen chopped mustard greens, thawed
 	(or half a 16oz bag)
 1 15oz can Great Northern beans, rinsed and drained
 1 15oz can Black-eyed peas, rinsed and drained
 1/2 cup nutritional yeast
 2 tsp dried oregano leaves
 3/4 tsp salt
 1/2 tsp fresh ground pepper
 2 tomatoes, chopped
 Combine water, tomato paste, and garlic in very large soup pot.  Add
 onion, eggplant and mustard greens.  Bring to a boil, reduce heat and
 simmer, uncovered, until eggplant is tender, but firm (about 15
 Combine 2 cups of the soup broth (from pot), the can of Great Northern
 beans, the nutritional yeast, and the seasonings in a blender.
 Process until very smooth.  Pour into soup pot and mix well.  Stir in
 black-eyed peas, and tomatoes.  Simmer, uncovered, until the beans are
 heated and the tomatoes softened.
 kwvegan vegan