Eggplant Stew with Uncheese SauceEggplant Stew with Uncheese Sauce
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

Eggplant Stew with Uncheese Sauce
2 Eggplants, large size
4 Onions, medium size
4-5 Carrots
4-6 Garlic cloves (optional)
2 - 28-oz. cans Tomatoes, crushed
1 - 6-oz. can Tomato Paste
3-4 cups White Beans (canned or cooked)
2 cups Nutritional Yeast
1/4 cup Lemon Juice
3 tbsp. Corn Starch
1 tsp. Fennel Seed
1 tbsp. Basil
3 tbsp. Oregano
Cayenne Pepper or Hot Sauce, to taste

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Preparation

Eggplant stew with uncheese sauce is a relatively easy to prepare vegan recipe that can be made in a soup pot on the stovetop. The eggplant stew has the same flavor as the traditional sliced eggplant layered casserole, but can be served in a soup bowl instead of slicing and serving on a plate. The cooled leftovers can easily be stored in the covered soup pot in the refrigerator for a few days and reheated in microwaveable serving bowls when desired.

Begin by placing the crushed tomatoes, tomato paste, fennel seeds, basil, oregano, hot pepper, and two cups of water in the soup pot, mix well, and heat on high simmer.

While the contents of the soup pot are heating, wash the eggplant and remove the ends. Peel the onions, garlic, and carrots.

Dice the onions, thinly slice the carrots, and crush the garlic; add to the soup pot, and mix in with the other ingredients.

Slice the eggplant into bite-sized cubes, add to the soup pot, and mix in with the other ingredients. Allow the contents to simmer with occasional mixing until the eggplant and other veggies are tender. If the contents begin to boil, the heat can be reduced to a medium simmer.

While the stew is simmering, place the white beans, lemon juice, and cornstarch in the container of a high speed blender, cover, and run the blender at high speed until the contents are creamy smooth.

When the stew veggies are tender, add the contents of the blender container and mix well. Turn off the heat and allow the flavors to blend together for about 10-15 minutes.

Serve and enjoy!

Ingredients Information

Basil, Sweet Dried Basil, Sweet Dried
Beans, Cannellini, canned Beans, Cannellini, canned
Beans, Great Northern, Canned Beans, Great Northern, Canned
Carrots Carrots
Corn Starch Corn Starch
Eggplant Eggplant
Fennel Seeds Fennel Seeds
Garlic Garlic
Lemon Juice, Reconstituted Lemon Juice, Reconstituted
Onions, Yellow Onions, Yellow
Oregano, Dried Oregano, Dried
Pepper - Hot Red, ground (Cayenne) Pepper - Hot Red, ground (Cayenne)
Pepper Sauce - Hot Red Pepper Sauce - Hot Red
Tomatoes, Crushed Tomatoes, Crushed
Tomato Paste Tomato Paste
Nutritional Yeast Nutritional Yeast

Utensils and Equipment Information

Garlic Press Garlic Press
Knives Knives
Measuring Cups, Dry Measuring Cups, Dry
Measuring Cup, Liquid Measuring Cup, Liquid
Measuring Spoons Measuring Spoons
Peeler, Vegetable Peeler, Vegetable
Pot, Large Stainless Steel Pot, Large Stainless Steel
Spoon, Large Mixing Spoon, Large Mixing
Vita-Mix Vita-Mix

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!