TO - Vegan Stew

Name: TO - Vegan Stew Recipe
Yield: 5
Ingredients: 2 small Onions raw; 1 tbsp Extra Virgin Olive Oil; 450 grams Mushrooms fresh; 3 large (7-1/4 to 8-1/2 long) Carrots raw; 4 medium (2-1/4 to 3-1/4 dia.) Potato raw; 3 stalk large (11-12 long) Celery raw; .66 cup Bob's Red Mill Gluten Free Baking Flour (1 to 1 ratio of reg flour) (by TRICIARICE); 2 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH); 1 cup Spaghetti/Marinara Sauce (tomato sauce); 1 tbsp Cooking Sherry (by ADDYMORENO); 210 grams Beans black; .25 cup Soy Sauce; 1 can (6 oz) Tomato Paste

Number of Servings: 5

Ingredients

2 small Onions, raw 1 tbsp Extra Virgin Olive Oil 450 grams Mushrooms, fresh 3 large (7-1/4" to 8-1/2" long) Carrots, raw 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw 3 stalk, large (11"-12" long) Celery, raw .66 cup Bob's Red Mill Gluten Free Baking Flour (1 to 1 ratio of reg flour) (by TRICIARICE) 2 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH) 1 cup Spaghetti/Marinara Sauce (tomato sauce) 1 tbsp Cooking Sherry (by ADDYMORENO) 210 grams Beans, black .25 cup Soy Sauce 1 can (6 oz) Tomato Paste

Directions

Plus Spices

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user 52IN6MO.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 388.3
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 1,493.7 mg
Total Carbs: 77.6 g
Dietary Fiber: 14.2 g
Protein: 14.6 g

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