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!
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