Ingredients (makes 6-8 bowls):
- 2 large yellow onions, chopped
- 5-6 cloves garlic, finely minced
- 2 cups vegetable broth (I used low-sodium)
- 3 cups fresh button mushrooms, sliced
- 3 cups fresh baby spinach, packed
- 1 (15 oz) can black beans
- 1 (15 oz) can white beans
- 2 cups tomato sauce (I use my favorite low-sodium brand)
- 1/4 cup raw tahini butter
- 2 Tbsp. nutritional yeast
- 2 Tbsp. ground chia seeds
- 1 cup fresh basil leaves, packed
- 1 tsp. oregano
- 1 tsp. thyme
- 1 tsp. garlic powder (I like to use a few fresh cloves of garlic)
- 1/2 tsp. freshly ground black pepper, plus more to garnish
Directions:
Chop 2 large yellow onions and mince the garlic. Saute the onions and garlic in a soup pot with all of the vegetable broth over medium heat. Cook for about 5 minutes, stirring often.
Turn the heat up to medium-high and add all of the sliced mushrooms to the skilled and let them cook for 5 minutes.
Add spinach, beans and basil leaves and stir well. Cook for another 2 minutes as the baby spinach wilts.
In a large bowl, mix tomato sauce, tahini, nutritional yeast, chia seeds and all spices. Stir well and pour into the pot.
Bring dish to a boil. Cover the pan and stir every few minutes or so. Reduce heat if you feel that sticking is occurring on the bottom of the pan.
After a few minutes cooking at high-heat, reduce heat to low and cook for another 10 minutes. Voilà! Your meal is done and ready for eating. Sprinkle with black pepper, if desired.
No comments :
Post a Comment