Recipes
Winter Vegetable Stew
8 servings
45 minutes total (Active 15 minutes)
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Ingredients
- 3 tablespoons olive oil
- 1 cup prediced yellow onions
- 1 cup prediced celery
- 1 (8-oz) Yukon gold potato, diced
- 8 oz fresh button mushrooms, halved
- 1 (14.5-oz) can low-sodium chickpeas, drained and rinsed
- 3 cups vegetable stock (or broth)
- 1 tablespoon garam masala
- 2 tablespoons chili spice paste
- 1 lb pre-cut sweet potatoes
- 1 (8-oz) microwaveable bag Brussel sprouts
- 1 (8.5-oz) microwaveable bag 90 second brown rice and quinoa blend
Steps
- Preheat oil in large stockpot on medium-high 2–3 minutes. Add onions and celery and cook 5–6 minutes, stirring occasionally, or until softened. Cut gold potatoes into small bite-size pieces; halve mushrooms. Drain and rinse chickpeas.
- Stir in stock, garam masala, chili paste, sweet potatoes, gold potato, mushrooms, and chickpeas. Bring to a boil. Reduce heat to low; cover and simmer 20–30 minutes, or until potatoes are tender.
- Microwave Brussel sprouts following package directions; stir into stew. Microwave quinoa following package directions. Serve with stew and garnish with sundried tomatoes in oil and small fresh oregano leaves, if desired.
Amount per ⅛ recipe serving: Calories 220, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 480mg, Total Carb 34g, Fiber 6g, Sugars 7g, Protein 6g, Calc 6%, Vitamin A 150%, Vitamin C 70%, Iron 15%