- 3 medium onions, diced
- 4 cloves of garlic
- 2 cups shredded carrots
- 2 green bell peppers, diced
- 1 red bell pepper, diced
- 4 large zucchini, large dice
- 1 large apple, diced
- 24 oz can petite diced tomatoes
- 1 pint veggie broth
- 1 cup red lentils
- 15 oz can organic black beans, drained
- ¼ cup steel cut oats
- 2 tbsp chili powder
- 1 tbsp Bell’s Seasoning
- 1 tsp cumin
- White pepper, black pepper, cayenne pepper
- 1 tsp Dijon mustard
- 2 tbsp vegan worshteshier sauce
- 2 tbsp balsamic vinegar
- 1 tsp blackstrap molasses
- 2 tbsp corn starch, whisked with ¼ cup cold water or veggie broth
Wash and prep all vegeatables as stated above. With a squirt of smart balance spray (or oil) sweat the onions, carrots, garlic, peppers, lentils, apple and oats. Add the tomatoes once everything is transparent and cooked through, about 15-20 minutes. Add the veggie broth, all the other seasonings and spices, then simmer for 20 minutes covered and 10-20 minutes uncovered. Serve with Feish and Weiser Guacamole starter and additional hot sauce!
Recipe by Meagan McKeever |
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