Cauliflower Mushroom Stew

I am loving the summer tomatoes and mushrooms! Here’s a fun stew packed with a variety of beans, tomatoes and cauliflower. I top it with some vegan Parmesan (made from cashews and nutritional yeast), finish it in the oven to make a delicious summer casserole.

Combine and blend as your protein crumble

1/2 c chopped walnuts

1/2 c cooked black beans

3 cloves of garlic

1 chopped yellow onion

1 flax egg (1 T flaxmeal and 3 T water, let sit for 10 min)

Sauté with 2 T tomatoe paste and 2 T muun chi Classical Kvass. Set aside.

Sauté in a large cast iron pan or your favorite casserole dish:

1 T muun chi Sweet Immunity

1/2 c chopped yellow onion

1/4 c chopped celery

1/4 c chopped carrot

2 1/2 c small florets of cauliflower

1 c sliced cremini or brown mushrooms

2 c chopped tomatoes with the juice

1 bay leaf

1 tsp rosemary

1 tsp thyme

1 6 inch branch rosemary

2 c beans

1/2 tsp cayenne pepper

Add the protein crumble to the vegetables, blend.

Sprinkle 1 cup seasoned breadcrumbs

1/2 c chopped cashews mixed wirh 1/2 c nutritional yeast. Bake in a 365 degree oven for 40 minutes.

This stew may be served with rice or quinoa and also does well on its own. Enjoy!