Vegan Italian Stew

I love roma tomatoes. When you roast them in the oven they provide such great sweetness and acidity. They are the foundation for my ultimate Italian vegan stew.

5 oven roasted roma tomatoes, chunked
5 cloves roasted garlic, chunked
1/4 cup diced celery, mostly leaves
1/4 cup red onion, spanish onion or roasted leeks, diced
2 ribs from jalapeno, 1 from habernero
2 tbls jalapeno/serrano/habernero mince
1/2 can black olives, including liquid
1 can black beans, thoroughly rinsed
1/2 cup dry white rice
1/3 cup red wine
1 tbl olive oil
rosemary, thyme, basil, garlic powder, red pepper flakes, paprika, salt, pepper

Begin by heating oven to 425 F and roasting tomatoes and garlic on a baking sheet for 12 minutes. Turning once in the middle.

Too a large sauce pot add celery, onion, pepper ribs and flesh, oil, wine. Add water to cover by 2 inches. Add a generous helping of salt and pepper.

When tomatoes and garlic have finished roasting in the oven lightly chunk and add to pot.

Simmer uncovered for 20 minutes.

Add olives, rice, spices. Simmer covered for 15 more minutes.

Add beans. Continue simmering covered until rice is tender. A few more minutes.

This Italian inspired dish ticks all the boxes; sweet, salty, spicy, acidic. Both fresh and oven roasted veg, rice and beans all add an array of  textures.


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