Vegetarian

Tom's temp-eh veggie stew is for Dinner.

Tom's temp-eh veggie stew takes several minutes to prepare.

Tom's temp-eh veggie stew takes several minutes to cook.

Tom's temp-eh veggie stew makes 6 servings.

The ingredients for Tom's temp-eh veggie stew are:

2 tablespoons olive oil
1 medium onion
2-3 cloves of garlic, chopped
3 cups mushroom
3 celery stalks, chopped
2 28 oz cans of diced tomatoes with basil, garlic, and oregano
3 large zucchini
2 cups of chopped carrots
8 oz organic garden veggie temp-eh

Here is how you make Tom's temp-eh veggie stew:

heat the oil over medium high heat in a large pot, then add garlic, then onions, then mushrooms. then celery, then carrots. After saut?ing veggies add diced tomatoes and sliced zucchini. Add salt and pepper to your taste. Cook on low boil for 20-30 minutes. Serve over brown rice, or noodles, or whatever grain you wish. Serving Size: makes 6 3-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user TBUECHNERIII.

The nutritional information for Tom's temp-eh veggie stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 267.4

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 61.1 mg
• Total Carbs: 34.9 g
• Dietary Fiber: 5.0 g
• Protein: 11.2 g

The dietary needs meet for Tom's temp-eh veggie stew is Vegan