Ingredients
3 tbsp
avocado or olive oil
4
stalks of celery, chopped
1
large onion, diced
6
garlic cloves, minced
3 tbsp
flour
1
15-ounce can of chickpeas, drained and rinsed
1 cup(s)
frozen peas
1 cup(s)
frozen green beans
1
8-ounce pack of tempeh, cubed
5 cup(s)
vegetable broth
1-2
jalapeños, diced (see notes #1)
1 pt
cherry tomatoes
1/2 cup(s)
nutritional yeast
3 tbsp
tomato paste
1 tsp
oregano
salt and pepper, to taste
1/2
lemon, juiced
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Directions 8 steps | 60 Minutes
Step 1
Measure and prep all ingredients.
Step 2
In a large pot over medium heat, add the oil, celery, diced onion and garlic. Cook until softened. Add in the flour and mix well. (See notes #2)
Step 3
Stir in the drained chickpeas, peas, green beans and tempeh.
Step 4
Stir in the vegetable stock, diced jalapeño, cherry tomatoes and nutritional yeast.
Step 5
Stir in the tomato paste, oregano, salt and pepper.
Step 6
Bring to a boil and then simmer for about 25 minutes.
Step 7
Stir in lemon juice and serve.
Step 8
Pair your vegan stew with a side of rice or rustic bread. Enjoy!
Notes:
- Adjust the number of jalapeños for your preferred level of spice.
- Instead of cooking this recipe stovetop, it can be adjusted for the Instant Pot. In the pot of the instant pot on the sautè setting, cook all of the ingredients in the same order, close the lid, then cook on the soup setting for 25 minutes. Vent and release the steam. Then stir in the lemon juice.
Nutrition Per Serving
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CALORIES
374
FAT
13.8 g
PROTEIN
26.4 g
CARBS
43.9 g
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