With cold weather approaching and the semester picking up, I like my meals to be: full of protein, filling, full of color, and most of all comforting. There is something so completely comforting about a warm bowl of goodness to fill your tummy on a chilly day. This vegan comfort stew is exactly that.
I actually looked up the definition of stew. According to dictionary.com, to stew means “to undergo cooking by simmering or slow boiling.” Well this isn’t actually a stew, per-say. But stew sounds so comfy and homey! So I don’t care. I’m going to call this my vegan comfort stew despite the fact that there is no boiling involved. (I’m also going to continue starting my sentences with conjunctions.)
Vegan Comfort Stew is not exactly photogenic. But what she lacks in looks, she makes up for in taste and nutrition! As corny as it sounds, I seriously feel rejuvenated after eating this.
Vegan Comfort Stew
- 2 cups veggies (use whatever you have on hand. I had carrots, spinach, mushrooms, and a little broccoli in this picture. But I’ve made it several times with different veggie combos)
- 1/2 15 oz can pinto beans
- 1/4 cup pasta/marinara sauce
- garlic powder
Saute veggies in a pan sprayed with non-stick spray over high heat. Once veggies start getting warmed through add garlic powder, salt, and pepper to your taste. Once veggies are tender (or crunchy if you like them like that) add beans and marinara sauce. Stir until everything is heated. Then enjoy!