Uncheese--Vegan Eggplant Parm Stew

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* Exported from MasterCook *

 

Vegan Eggplant Parm Stew

 

Recipe By :Adapted from a recipe in The Uncheese Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : The Uncheese Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

6 ounces canned unsalted tomato paste

1 tablespoon minced fresh garlic

1 large onion -- chopped

1 medium eggplant

unpeeled and chopped

10 ounces frozen chopped mustard greens -- thawed

(or half a 16oz bag)

15 ounces canned Great Northern beans -- rinsed and drained

15 ounces canned Black-eyed peas -- rinsed and drained

1/2 cup nutritional yeast

2 teaspoons dried oregano leaves

3/4 teaspoon salt

1/2 teaspoon 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 minutes).

 

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

 

>From the Fatfree Archives. Posted by Michelle Dick <artemis> on Aug 29,

94, converted by MC_Buster.

 

 

 

 

 

 

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Per Serving (excluding unknown items): 215 Calories; 2g Fat (6.7% calories from

fat); 8g Protein; 49g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 1695mg

Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0