|2 servings||calories per servings 410||protein serving 17 g||carbs per serving 49 g||total fat per serving 19 g|
This plant-based stew is so simple and unexpectedly delicious; exactly what you crave as the temperature hovers at wintry lows. The savory broth is filled with tender butter beans and shreds of hearty kale—a fresh green that flourishes in cool weather. Nutritional yeast has a cheese-like flavor; when combined with ground pecan, it becomes a topping very similar in taste and texture to Parmesan cheese, but without the dairy!
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||15 g|
MISE EN PLACE
• Peel and chop onion.
• Peel and chop garlic.
• Discard tough kale stems. Chop leaves.
Place a saucepan over medium heat. Add 2 tablespoons olive oil. When oil is warm, add onion and garlic. Cook, stirring occasionally, 2-3 minutes.
Add Italian herb blend and 1/4 teaspoon PeachDish Salt. Cook, stirring, until fragrant, about 1 minute.
• Stir in tomato, 2 cups water and bouillon cube.
• When mixture simmers, stir in butter beans. Simmer until almost tender, about 15 minutes.
Stir in kale. Simmer until kale is tender, about 5 minutes.
• Fold vinegar into stew. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide stew between 2 bowls.
• Top with vegan pecan ‘cheese,’ and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...