Vegan Eggplant Parm Stew

Course : Eggplant
Serves: 1
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8 cups water
6 Ounces unsalted tomato paste
1 tablespoon minced fresh garlic
1 large onion -- chopped
1 medium eggplant -- unpeeled and chopped
10 ounces frozen chopped mustard greens -- thawed
15 Ounces great northern beans -- rinsed and drained
15 Ounces black-eyed peas - rinsed and drained
1/2 cup nutritional yeast
2 teaspoons dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
2 medium tomatoes -- chopped

Preparation / 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. This would probably be really good with cauliflower instead of eggplant, too. Mmmm and maybe zucchini.


Nutritional Information:

1644 Calories (kcal); 7g Total Fat; (3% calories from fat); 108g Protein; 305g Carbohydrate; 0mg Cholesterol; 1763mg Sodium

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