Roasted Vegetable Stew

Roasted Vegetable Stew

Sidney’s Mexican Tortilla Reading Roasted Vegetable Stew 2 minutes Next Yuletide Nut Loaf

A stew with colorful roasted vegetables that tastes like a spoonful of wholesome, tasty comfort. This is one of our favorite cooked cozy vegan meals. The person sending in this recipe did not give their name, so I can't give them credit for the recipe. But they wrote: "I hope you enjoy this recipe as much as my husband and I do."

Ingredients:

5 small potatoes

1 large onion

1 large red pepper

1 medium carrot

1 small zucchini

1/4 pound sliced mushrooms

1/2 cup barley (or brown rice or lentils)

2 cloves garlic, finely chopped

2 Tablespoons extra-virgin olive oil

2 cans (12 1/2 oz) Italian stewed tomatoes

1 can (14 1/2 oz) vegetable broth

2 Tablespoons fresh parsley

Directions:

Chop all vegetables into bite size pieces. Toss with olive oil and garlic. Spread vegetables in a 13"x9"x2" glass baking dish. Broil 4-6 inches from heat for 15-20 minutes, or until roasted, stirring often to prevent any burning. Mix together vegetables, tomatoes, barley (or rice,or lentils), and vegetable broth in a Saucepan. Heat to boiling, cover, and simmer 15-20 minutes or until all vegetables are cooked. Place in serving dish. Garnish parsley. ENJOY!

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