Vegan Sweet Potato-Tomato-Cabbage Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup dry white beans (makes ~1.5 cups cooked)1 tbsp extra virgin olive oil1/2 an onion, chopped1 tbsp chopped garlic2 small sweet potatoes, peeled and chopped4 medium carrots, peeled and chopped1/2 head small, green cabbage - chopped2 large tomatoesEnough water to cover (at least 8 cups)salt, cayenne pepper, black pepper, and oregano to taste
Rinse beans, soak overnight, rinse again. Cover with water and add 1 tbsp of olive oil. Bring to a boil uncovered, then cover and simmer for approx. 1 hour until tender. At this point, it is an option to put beans, still in water and pot, into fridge overnight to finish cooking tomorrow. This breaks up the cooking time into easier segments for busy people like me!
Bring beans, still in their cooking water, back to a boil. Add garlic, onion, sweet potato, cabbage, tomato, carrots, and spices. Add more water to cover, at least another 4 cups. Once boiling, reduce to simmer and cook for approx. another 35 minutes, until all veggies are tender and spices have incorporated. I like this really spicy so that the sweetness of the veggies contrast beautifully, but salt and black pepper instead of cayenne would be good, too. You could optionally add vegetable broth instead of water at the second step, but I did not find it was necessary.
Enjoy!
Serving Size: At least 12 cups
Number of Servings: 12
Recipe submitted by SparkPeople user SHINING_ON.
Bring beans, still in their cooking water, back to a boil. Add garlic, onion, sweet potato, cabbage, tomato, carrots, and spices. Add more water to cover, at least another 4 cups. Once boiling, reduce to simmer and cook for approx. another 35 minutes, until all veggies are tender and spices have incorporated. I like this really spicy so that the sweetness of the veggies contrast beautifully, but salt and black pepper instead of cayenne would be good, too. You could optionally add vegetable broth instead of water at the second step, but I did not find it was necessary.
Enjoy!
Serving Size: At least 12 cups
Number of Servings: 12
Recipe submitted by SparkPeople user SHINING_ON.
Nutritional Info Amount Per Serving
- Calories: 93.2
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 26.6 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.8 g
- Protein: 3.6 g
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