Here’s something for you:
REAL Autumn Stew.
Oh, a rule of thumb—
Don’t use any thumbs,
Only use plant-based
Ingredients, please.
Take a heavy pot
Put the following
Into the big pot:
INGREDIENTS
1 28-ounce can/jar of crushed tomatoes (no salt added)
1 cup of water or red wine or 1/2 cup of each
1/4 cup of balsamic vinegar
1 large red onion (chopped)
3 large carrots (purple, red, white; cut into 1-2” chunks)
3 celery stalks (cut into 1-2″ chunks)
2 cloves of garlic (minced)
2 teaspoons Herbes de Provence (a blend often contain savory, marjoram, rosemary, thyme, oregano, lavender)
1 teaspoon smoked paprika
1/2 teaspoon black pepper (more if you like, less if you don’t)
2 medium-sized russet potatoes cut into 2” chunks (about the size of an ice cube)
8 small red potatoes cut into 2” chunks (about the size of an ice cube)
1 large Japanese sweet potato cut into 2” chunks (about the size of an ice cube)
3 bell peppers (red, orange, yellow) chopped into 2” pieces
1 8-ounce block of extra firm tofu (cut into 1” cubes)
1 8-ounce block of tempeh (cut into 1 inch cubes)
1 package of frozen peas, 10-12 ounces (no salt added)
NOTE: We don’t use salt, but you may use a dark Miso, about 2 teaspoons (optional)
DIRECTIONS
In a large stock pot, bring the crushed tomatoes and red wine and/or water and the vinegar to a boil.
Stir in the onions, celery, carrots, garlic and herbs and spices. Put a lid on the pot, lower the heat and simmer until the vegetables are soft.
When the veggies are soft, add the potatoes, raise the heat and bring to a boil. Then lower the heat, return the lid to the pot and simmer for ten minutes.
Add the tofu, the tempeh, and bell peppers and bring to a boil.
Stir and lower the heat, return the lid on the pot and simmer for about a half hour.
When the potatoes are soft, add the peas, return the lid and simmer for another 10 minutes.
When all the ingredients are cooked, turn off the heat. Add the miso (optional) and adjust the seasonings to taste.
Garnish the stew with nutritional yeast and pepper flakes (optional).
Without the miso, this is an SOS-Free (salt, oil and sugar-) dish. Using a hearty miso from South River, 1 teaspoon contains up to 230mg of sodium. Two teaspoons contains 460mg. This dish can serve 4 to 8, so the sodium is still very low, 58-115 mg. South River also offers gluten-free varieties.