Vegetable Stew in Tomato-Tahini Sauce


Prep Time

25 Minutes

Prep Notes

Need a meal for a busy weeknight? This is it! Comforting, warming and full of nutrition, this veggie-packed stew is not lacking in flavor. Although certain vegetables are specified in the recipe, you can certainly change it up depending on what you have in your refrigerator. 

Cooking Time

20 Minutes

Yields

4 Servings

Ingredients

Olive oil
1/2 onion, diced
3 medium carrots, cut into half moons
2 medium zucchinis, cut into half moons
1 large sweet potato, peeled and cut into small cubes
1 large eggplant, cut into cubes
1/2 head of green cabbage, diced small
2 garlic cloves, minced
1 lage tomato, diced small
1 cup vegetable broth or water
1/3 cup tahini
1t paprika
1T nutritional yeast
1T balsamic vinegar
salt/pepper

To serve:
Quinoa, white or brown rice, black bean noodles, cauliflower rice

Directions

Add the oil to a deep-dish skillet over medium heat. Once heated, add the onion and cook for about five minutes until shiny. Add the remaining vegetables (except the garlic and tomatoes) and stir. Cook for about five minutes. Add the garlic and sauté for 30 seconds until fragrant. 


Add the tomatoes, broth and tahini. Stir until well combined. Now, add the remaining ingredients and bring to a light boil. Reduce the heat, cover and allow to simmer for 15 minutes. Stir occasionally. Adjust salt and pepper as necessary. Cook until vegetables are softened and the potatoes and eggplant are tender.


Remove from heat and serve immediately with rice, noodles or your other favorite grain.