Vegan eggplant parm stew

1 servings

Ingredients

Quantity Ingredient
8 cups Water
1 (6oz) can unsalted tomato
Paste
1 tablespoon Minced fresh garlic
1 large Onion, chopped
1 medium Eggplant, unpeeled and
Chopped
10 ounces Pkg frozen chopped mustard
Greens, thawed (or half a
16 ounces Bag)
1 15oz can Great Northern
Beans, rinsed and drained
1 15oz can Black-eyed peas,
Rinsed and drained
½ cup Nutritional yeast
2 teaspoons Dried oregano leaves
¾ teaspoon Salt
½ teaspoon Fresh ground pepper
2 Tomatoes, chopped

Directions

Combine water, tomato paste, and garlic in very large soup pot. Add onion, eggplant and mustard greens. Bring to a boil, reduce heat and simmer, uncovered, until eggplant is tender, but firm (about 15 minutes).

Combine 2 cups of the soup broth (from pot), the can of Great Northern beans, the nutritional yeast, and the seasonings in a blender. Process until very smooth. Pour into soup pot and mix well. Stir in black-eyed peas, and tomatoes. Simmer, uncovered, until the beans are heated and the tomatoes softened.

This would probably be really good with cauliflower instead of eggplant, too. Mmmm and maybe zucchini.

Adapted from a recipe in _The Uncheese Cookbook_ by Joanne Stepaniak.

From: Michelle Dick <artemis>. Fatfree Digest [Volume 10 Issue 20] Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...

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