Vegetarian

Creamy Vegan Vegetable Stew is for Soup.

Creamy Vegan Vegetable Stew takes 20 minutes to prepare.

Creamy Vegan Vegetable Stew takes 90 minutes to cook.

Creamy Vegan Vegetable Stew makes 10 servings.

The ingredients for Creamy Vegan Vegetable Stew are:

5 cups water
3 cups celery-diced
2 cups rainbow carrots-diced
2 cups sweet onion-diced
2 tbsp garlic-minced
1/4 cup white wine
2 tbsp thyme
1 tbsp ground rosemary
1 tbsp sage
3 bay leaves
1 tbsp kosher salt
black pepper
2 vegetable bouilon cubes (optional)
2 cups dried split peas
one can chick peas
one can lima beans
2 1/2 cups almond milk
1 cup dry roasted almonds
4 tbsp nutritional yeast
3 tbsp ground flax seed
2 tbsp apple cider vinegar
3 tbsp olive oil
chopped green onion and fake bacon bits for garnish

Here is how you make Creamy Vegan Vegetable Stew:

Heat olive oil in big soup pot. throw in all chopped veggies except for garlic. Add salt, pepper and herbs. Cook until veg is soft, stirring often, 10-15 minutes. Add garlic and cook a couple minutes more add white wine to de-glaze.Toss in split peas, stir, and heat for about 5 minutes.Add vegetable bouilon and water and cook down until peas are soft, about 45 minutes to an hour.While your soup is cooking, make a cashew cream sauce.In a blender add cashews, almond milk, flax seed meal, nutritional yeast, apple cider vinegar and a little salt. Once peas are soft, add chick peas, lima beans, and cashew cream. Bring back up to temp. Serve garnished with chopped green onion and fake bacon bits. SOOOOOOO yummy!Serving Size:?Makes a big pot of soup...at least 8-10 bowls of stew. Lasts for quite a few days in the fridge, and re-heats nicely.

The nutritional information for Creamy Vegan Vegetable Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 239.0

• Total Fat: 8.2 g
• Cholesterol: 0.0 mg
• Sodium: 773.4 mg
• Total Carbs: 31.9 g
• Dietary Fiber: 9.4 g
• Protein: 11.3 g

The dietary needs meet for Creamy Vegan Vegetable Stew is Vegan