Vegetarian

Vegan Venezuelan Stew is for Dinner.

Vegan Venezuelan Stew takes 30 minutes to prepare.

Vegan Venezuelan Stew takes 30 minutes to cook.

Vegan Venezuelan Stew makes 6 servings.

The ingredients for Vegan Venezuelan Stew are:

1 c chopped onion
2 cloves garlic, chopped
1 T finely chopped ginger
1 (28 ounce) can diced plum tomatoes, undrained
1 large sweet potato, peeled and diced
1 large green zucchini, diced
1 large yellow zuchinni, diced
1 medium eggplant, diced
1/2 t salt
1/2 t saffron soaked in 2 T hot water to bloom
3/4 c canned light coconut milk

Here is how you make Vegan Venezuelan Stew:

In heavy pan sute onions over medium heat until light brown. If sticks add 1/4 c water at a time. Add garlic, finely chopped giner and cook for 3 minutes. Add can of stewed chopped tomatoes undrained. Add sweet potatoes and cook for 5 mintues. Add reminaing ingredients (saffron has been soaking in 2 T of warm tap water) except cocnut milk. Cook covered over medium heat until vegetables are tender, about 10 - 15 minutes. Add cocnut milk and heat trhough. If desired, serve over brown rice or other grain.Serving Size: Makes 4 - 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KOKO-SKY.

The nutritional information for Vegan Venezuelan Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 187.5

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 444.3 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 5.9 g
• Protein: 4.0 g

The dietary needs meet for Vegan Venezuelan Stew is Vegan