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Thursday, December 11, 2014

Smokey Southern Bean and Bacon Stew (Vegan Option)


This is a super yummy, comforting hot meal, perfect for chilly winter days.  Of course, besides being delicious, it is also packed with nutrition, guaranteed to fuel you for your busy life.

Smokey Southern Bean and Bacon Stew (Vegan Option)

1 tsp olive oil
2 cloves garlic, minced
A few drops liquid smoke or 1/4 tsp smoked paprika
1/2 tsp real maple extract or 2 tbls real maple syrup
2 lbs Brussels sprouts, trimmed and halved
1 cauliflower, cut into florets
1 onion, sliced
2 slices turkey bacon, tempeh bacon or 1/2 cup coconut bacon
1 lb okra, trimmed and sliced
1 can black eyed peas, drained and rinsed (or 1.5 cups cooked)
1 can navy beans, drained and rinsed (or 1.5 cups cooked)
2 tbls creole seasoning, or chili powder
1/4 cup cider vinegar
1 can tomato paste
Cayenne pepper or hot sauce, to taste (optional)
Salt and pepper, to taste

Toss sprouts, cauliflower, onion and bacon with oil, garlic smoke and maple.  Spread on a foil-lined baking sheet and roast at 350F for about 40 minutes.  Simmer okra, beans spice and vinegar in a large pot or deep skillet.  Add roasted veggies and bacon and stir in tomato paste.  Cook for an additional 15 minutes.  Season to taste.  Eat alone, in a wrap, or on top of brown rice, quinoa or other grain.  Keep leftovers refrigerated for up to 4 days or freeze.