Vegan Eggplant Parm Stew

This would probably be really good with cauliflower or zucchini instead of eggplant.

60 minutes Prep: 20 minutes Cook: 40 minutes

1251 calories per serving view nutrition facts

1 pot suggest servings

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Ingredients

8	cups	water
6	ounces	tomato paste	canned, unsalted
1	tablespoon	garlic	fresh, minced
1	large	onion	chopped
1	medium	eggplant	unpeeled, chopped
10	ounces	mustard greens	chopped, frozen, thawed, or half a 16 oz bag
15	oz	great northern beans	canned, rinsed, drained, to taste
15	ounces	black-eyed peas	canned, rinsed, drained
1/2	cup	nutritional yeast
2	teaspoons	oregano leaves	dried
3/4	teaspoon	salt
1/2	teaspoon	black pepper	fresh, ground
2	each	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.

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Nutrition Facts

Serving Size 692g

Amount per Serving

Calories 1251 3% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 582mg	24%
Total Carbohydrate 235.0g	78%
Dietary Fiber 55.0g	221%
Sugars 11.0g
Protein 78.0g	156%

Vitamin A	37%		Vitamin C	61%
Calcium	66%		Iron	101%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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