Created and Published by: Albert Gibosse – Blue Label Weekly Magazine [ https://bluelabelweeklymagazine.com/ ] Sponsored by: America’s Food Basket Supermarkets Massachusetts Locations [ https://afbmalaunchpad.wordpress.com/ ]
This a one-of-a-kind delicious gluten-free, vegan stew recipe made with cashew nut,
green beans, eggplant and sweet potatoes
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Course Type: Stew
Cuisine: Tropical
Servings: 12 servings
Calories: 166 kcal
Author: Albert Gibosse – Blue Label Weekly Magazine
Suggested Reading About Veganism: Veganism, the Culture, has Ascended to the Astral Plane of Aspirational Living
Ingredients
![America's Food Basket Supermarkets Massachusetts Locations Organic Food Massachusetts locations. [ https://afbmalaunchpad.wordpress.com/ ]](https://afbmalaunchpad.files.wordpress.com/2018/07/americas-food-basket-supermarket-always-fresh-organic.png?w=279&h=167)
3/4 cup cashew nut butter (make your own, if not readily available at grocery store )
1/4 lb green beans, cut into thin rounds
Use either 12 small round Indian eggplants or five Japanese eggplants
2 tbsp coconut oil oil
1/2 tbsp cornstarch/flour diluted in water and turned into a paste
2 tbsp grated ginger
2 green chili peppers like serrano or jalapeno (optional — you also add Harissa at the the end and that has plenty of heat. If you had to pick one, pick the Harissa)
1 large sweet potato, diced
1 large red onion diced
2 plum tomatoes, pureed
2 tbsp tomato paste (tomato ketchup is a neat substitute)
1/4 cup corn from can (optional)
5 cups vegetable stock
1 tsp paprika
1/4 tsp fenugreek seeds
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 cup Harissa paste
Salt to taste
Have a Healthy Summer [ Your Health First! ]
Cooking Directions
In a bowl, powder the fenugreek seeds, coriander seeds and cumin seeds and set aside.
In a large pot, heat the coconut oil
Please cick on this link for further Cooking Directions
Other Great Vegan recipes:
Quinoa, mix-vegetables and Black Beans Recipe
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