A Vegan Entry …

This is for Miss Snarky Pants, who needs a vegan recipe in order to participate in our Playing for Time Test Kitchen.  Here ya’ go, hon (and any other vegans/vegetarians among us) …

Mediterranean Vegan Vegetable Stew

Mediterranean Vegan Vegetable Stew
Author: Leanne Vogel
Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free
Serves: 4
A one-pot meal that’s lighter than your average stew but just as satisfying. Like having a Greek salad in stew form!
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, diced
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 6 cups gluten-free, yeast-free vegetable broth
  • 28 ounces whole tomatoes
  • 1 ½ cups raw buckwheat groats, rinsed
  • 2 tablespoons balsamic vinegar
  • 2 sprigs fresh rosemary
  • ½ teaspoon dried marjoram
  • 2 cups chopped eggplant
  • 1 cup (300 ml jar) roasted red peppers, drained and cut into strips
  • 1 cup baby spinach
  • ½ cup black olives, pitted and sliced
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste
Instructions
  1. Heat oil in a large saucepan on medium-high heat. Add onion, shallots and garlic and saute until soft and translucent, about 10 minutes.
  2. Add broth, tomatoes, buckwheat, vinegar, rosemary and marjoram. Cover, bring to a boil and reduce heat to low and simmer until the buckwheat is tender, about 20 minutes. Stir in the chopped eggplant 10 minutes in.
  3. When complete, stir in the roasted red peppers, spinach, and olives. Allow to cook until heated through, season with salt and freshly ground pepper.
  4. Remove rosemary sprigs before serving.

3 Comments (+add yours?)

  1. Carrie Rubin
    Feb 02, 2013 @ 23:30:52

    This looks wonderful! But I admit, I had to look up what groats were. 🙂

    Like

    Reply

  2. RachLapchak
    Jan 31, 2013 @ 15:37:00

    Yum, sounds great!

    Like

    Reply

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