Vegetarianeggplantandgreenbeanstew Recipes

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VEGETARIAN EGGPLANT AND GREEN BEAN STEW



Vegetarian Eggplant and Green Bean Stew image

Make and share this Vegetarian Eggplant and Green Bean Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 large eggplant
1/2 lb fresh green beans or 1/2 lb frozen green beans
2 (15 ounce) cans stewed or diced tomatoes
1 onion
2 cloves garlic
2 green peppers
salt
pepper
basil
oregano
olive oil

Steps:

  • Chop the pepper, onion, and garlic and sauté them in olive oil.
  • Add the seasonings (as much as you like).
  • Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
  • Cook them while you take the ends off of the green.
  • beans and wash them.
  • Add the green beans and tomatoes to the pot and cover.
  • Simmer, stirring occasionally, until the beans.
  • are as soft as you like them.
  • Serve by itself, with pasta/rice, or with good crusty bread.

Nutrition Facts : Calories 114.2, Fat 0.9, SaturatedFat 0.2, Sodium 20, Carbohydrate 25.9, Fiber 10.3, Sugar 13.3, Protein 5.2

SHEET PAN VEGAN ROASTED EGGPLANT WITH GARLIC



Sheet Pan Vegan Roasted Eggplant with Garlic image

This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 6

1 eggplant, cut crosswise into 1/2-inch slices
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
1 teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
  • Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 8.6 g, Fat 7.1 g, Fiber 4.9 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 584.6 mg, Sugar 3.4 g

VEGETARIAN BAKED BEANS WITH VEGETABLES



Vegetarian Baked Beans with Vegetables image

This is a great alternative to 'traditional' baked beans, in that it has a heavy load of vegetables and no meat. Of course, you can use real bacon, if you're not vegetarian. Mashing up some of the beans and returning them to the mix will help keep the beans from being too watery when finished. Serve with sour cream, if you like.

Provided by Kevin Andrews

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 4h15m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, diced
2 small carrots, diced
1 green bell pepper, diced
2 cloves garlic, chopped
salt to taste
1 (28 ounce) can diced tomatoes
½ cup barbeque sauce
½ cup mild molasses
½ cup imitation bacon bits
¼ cup rum
2 tablespoons dill
2 tablespoons prepared yellow mustard
2 (15.5 ounce) cans white beans, drained and rinsed

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add onion, carrots, bell pepper, and garlic. Sprinkle lightly with salt and saute until onion is soft and translucent, about 5 minutes. Add tomatoes, barbeque sauce, molasses, bacon bits, rum, dill, and mustard and stir to combine. Reduce heat and simmer sauce 20 to 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Pour 1/4 cup beans into a bowl and mash. Pour remaining beans into a casserole dish. Mix mashed beans into the saucepan with the sauce and pour mixture over beans in the casserole dish. Cover with a lid or aluminum foil.
  • Bake in the preheated oven for 2 1/2 hours. Uncover and bake 30 minutes more. Let cool for 20 minutes before serving.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 71 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 10.5 g, Protein 15.6 g, SaturatedFat 3 g, Sodium 747.5 mg, Sugar 26.4 g

VEGGIE BLACK BEAN STEW



Veggie Black Bean Stew image

The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. -Marilyn Waters of Outing, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 17

2 large onions, chopped
1/2 cup each chopped celery, carrot and sweet red pepper
1/4 cup dry sherry or reduced-sodium chicken broth
1 tablespoon olive oil
2 tablespoons minced garlic
3 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons honey
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 cup minced fresh cilantro
5 tablespoons shredded Monterey Jack cheese
5 tablespoons reduced-fat sour cream
2 tablespoons chopped green onion

Steps:

  • In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.

Nutrition Facts : Calories 385 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 922mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 15g fiber), Protein 19g protein. Diabetic Exchanges

BEAN AND GREEN HERB STEW



Bean and Green Herb Stew image

This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia's wonderful new book, "The New Persian Kitchen." Louisa uses tofu in her stew; I'm just focusing on the beans, herbs and spinach.It's crucial to cook red kidney beans thoroughly, because they contain a naturally occurring toxin called phytohemagglutinin that causes extreme intestinal distress but is reduced to harmless levels when the beans are boiled for a sufficient amount of time (10 minutes is sufficient, according to the Food and Drug Administration, but of course beans require a lot more cooking than that to soften). You should not cook them in a crockpot because the temperature may not be high enough to destroy the toxin, and you should discard the soaking water.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1 cup red kidney beans (either the small or the larger, more elongated variety), soaked for 4 hours or longer in 1 quart water
1 bay leaf
2 large onions, 1 cut in half, the other thinly sliced
Salt to taste
3 tablespoons extra virgin olive oil or grapeseed oil, plus additional olive oil for drizzling
4 garlic cloves, minced
1 generous bunch spinach (about 3/4 pound), stemmed, washed thoroughly and coarsely chopped, or 2 6-ounce bags baby spinach
1 cup tightly packed, coarsely chopped flat-leaf parsley
1 cup tightly packed, coarsely chopped cilantro
1 cup thinly sliced scallions (2 bunches)
2 dried limes (available in Persian markets), soaked in hot water to cover for 15 minutes (optional) (place a small plate over the limes to keep them submerged)
Freshly ground pepper
Fresh lemon juice for serving

Steps:

  • Drain the kidney beans and rinse. Place in a large saucepan and add 1 quart fresh water. Bring to a boil over medium-high heat and skim off any foam. Add the bay leaf, halved onion, 1 of the garlic cloves, and salt to taste. Reduce the heat to low, cover and simmer 1 hour. Remove the bay leaf and halved onion and discard.
  • Meanwhile, heat 3 tablespoons oil over medium heat in a heavy soup pot or Dutch oven and add the sliced onion. Cook, stirring often, until it begins to color. Turn the heat to low, add a generous pinch of salt and continue to cook, stirring often, until the onion is dark brown and has melted down to about half its original volume, about 20 minutes. Stir in the remaining garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the beans with their broth and bring to a simmer. Simmer, partly covered, for 30 to 60 minutes, until the beans are tender. Taste and adjust salt.
  • Add the spinach by the handful, stirring until wilted before adding the next handful, until all of the spinach has been added. Stir in the herbs and scallions. Using a needle, pierce the limes in a few places and add them along with 1/2 cup of their soaking water (if you aren't using the limes, just add an additional 1/2 cup water). Simmer for 10 to 15 minutes, until the greens and herbs are tender but still bright. Taste and adjust salt. Add pepper. Remove the dried limes before serving.
  • Serve with lemon wedges and squeeze fresh lemon juice into each bowl.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 1 gram, Fiber 13 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 742 milligrams, Sugar 7 grams

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