Creamy Chickpea Veggie Stew
If you are looking for comfort food, then look no further! This recipe is sooooo filling and very delicious, but also super healthy! This chickpea veggie stew is perfect for fall (or anytime if you ask me). See below how to make it for yourself!
Creamy Chickpea Veggie Stew | 4-6 servings
Ingredients
- 1 large onion
- 2 large carrots
- 1- 8oz container of diced portobello mushrooms
- 1/2 cup white basmati rice
- 1 can rinsed chickpeas
- 1/3 cup nutritional yeast
- 1 bouillon cube (or veggie broth in place of water)
- 1 tbsp miso paste
- 1 tsp minced garlic
- 1 tsp dried Italian seasoning (or any herb)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 3 cups water (or veggie broth)
- 2 cups chopped kale or spinach
- 2 tbsp vegan yogurt (unsweetened, unflavored)
- 1/2 lemon juiced
Directions :
1. Dice the onion and carrots, then sauté over medium heat with water as needed, until onions are translucent
2. Add the mushrooms and sauté for about 5 minutes
3. Next, add the remaining ingredients except for the water
4. Sauté for 1-2 mins stirring constantly until spices are fragrant and nutritional yeast is toasted
5. Deglaze the pan by adding the water, bring to a boil
6. Once boiling, return to a simmer and place lid on it and simmer for 20 minutes
7. Last, add in the kale and allow it to wilt, then add the vegan yogurt and lemon juice
8. Stir to combine, serve with some sourdough and enjoy!