Mediterranean Vegan Vegetable Stew
INGREDIENTS
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by Leanne Vogel
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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4 servings
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Keywords: saute stovetop soup/stew candida friendly nut-free refined sugar-free soy-free sugar-free vegan vegetarian buckwheat tomato eggplant
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A one pot meal that's lighter than your average stew but just as satisfying. Like having a Greek salad in stew form!
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1 tablespoon extra-virgin olive oil
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1 large yellow onion, diced
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2 shallots, finely chopped
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3 garlic cloves, minced
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6 cups gluten-free, yeast-free vegetable broth
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28 ounces whole tomatoes
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1 ½ cups raw buckwheat groats, rinsed
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2 tablespoons balsamic vinegar
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2 sprigs fresh rosemary
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1/2 teaspoon dried marjoram
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2 cups chopped eggplant
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1 cup (300 mL jar) roasted red peppers, drained and cut into strips
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1 cup baby spinach
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½ cup black olives, pitted and sliced
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1/2 teaspoon sea salt
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fresh ground black pepper, to taste
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