28 ounces fire-roasted crushed tomatoes (canned)
6 cups vegetable broth
1 cup celery, chopped
1 tsp salt
10 dashes cayenne (or to taste)
2 bay leaves
10 kalamata olives, halved
1/3 cup golden raisins
1/3 cup flat leaf parsley, finely chopped
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 large portobello mushrooms, diced
1 small sweet onion, chopped
2 medium zucchinis, diced
1 medium red bell pepper, chopped
1 small sweet potato, peeled and sliced into planks*
2-3 large sprigs of fresh rosemary (any fresh herb will work .. thyme is great too)
1/2 tsp salt + pepper and any additional spices you'd like to add
*if you want your sweet potato extra sweet, roast the planks in a separate sheet and add in 1 Tbsp of maple syrup.
1/2 cup nutritional yeast
1 Field Roast Spicy Chipolte Vegan Sausage
3 garlic cloves (roasted)
1 1/2 cups kale, chopped
1. Preheat your oven to 415 degrees.
2. Prep all your veggies and toss with the olive oil, rosemary and lemon. Add to a large baking sheet.
3. Roast veggies for about 30 minutes, or until they are tender and caramelized. The potatoes will probably need an extra 15-20 minutes to become tender.
4. While the veggies are roasting, start on your broth. Puree the tomatoes in a blender - until perfectly smooth.
5. Place the tomato puree and all other broth ingredients in a large soup pot. Bring to a boil then reduce to a simmer and cover. Simmer on low while veggies roast. Taste the broth and add in more or less salt/pepper other seasonings as you'd like. You can add in some vegan sausage and nutritional yeast to boost the flavor.
6. When the veggies are roasted you can either serve the soup with the broth and veggies spooned right over top OR you can just toss the roasted veggies into the broth and simmer until ready to serve.
7. Serve with freshly chopped parsley, a sprig of rosemary and fresh black pepper over top. A drizzle of additional olive oil too if desired.
BBQ Beans: Soak you beans overnight. Drain and rinse well. Boil the beans in veggie broth or water until most of the liquid is absorbed. Keep adding liquid until the beans are soft, silky and tender. This may take a few hours even! Use a slow cooker if you have one. Then simply add the tender beans to a roasting dish and roasting at 400 degrees with 1 Tbsp of BBQ seasoning + a sprig of fresh rosemary. Add more liquid and roast until tender and caramelized. You can also use any "beans" recipe you'd like to pair with this stew.