a
Plant-Based Moroccan Vegetable Stew
1¼ gallons
Ingredients
- 2 oz. olive oil
- 2 Tbsp. Moroccan Seasoning Ras El Hanout
- 2 small onions cut in small dice
- 1 lb. carrots cut in small dice
- 8 oz. celery cut in small dice
- ½ cup zucchini cut in small dice
- ½ cup yellow squash cut in small dice
- 1 red bell pepper cut in small dice
- 1 lb. mushrooms, sliced
- 1 small butternut squash, peeled and diced
- 3 bay leaves
- 48 oz. prepared, RC Hearty Foundations® Smart Sodium 400® Vegetable Base
- 48 oz. prepared, RC Hearty Foundations® Vegan GF Chicken Flavor Base
- 12 oz. water
- 2 tsp. saffron threads
- 2 tsp. RC Hearty Foundations® Smart Sodium 400® Vegetable Base, dry
- 1 small cauliflower cut into small florets
- 16 oz. cooked black beans, drained and rinsed
- 16 oz. cooked chick peas, drained and rinsed
- 1 – 24 oz. canned chopped tomatoes
- 16 oz. frozen green peas
- season with 2 Tbsp. RC Ginger Puree
- 1 tsp. RC Umami Sensations® Mirepoix Powder
- 1 tsp. RC Umami Sensations® Kombu Powder
- 1 tsp. RC Umami Sensations® Roasted Chinese Cabbage Powder
- 1 Tbsp. ground black pepper
- chopped fresh cilantro for garnish
Instructions
- 1 In a heavy gauge soup pot, heat olive oil, when oil is hot add Moroccan Seasoning and cut vegetables.
- 2 Cook mixture until onion is transparent.
- 3 Then add bay leaves, RC Hearty Foundations® Smart Sodium 400® Vegetable Base and RC Hearty Foundations® Vegan GF Chicken Flavor Base. Bring mixture to a simmer.
- 4 Meanwhile, in a small pot combine 12 oz. water and saffron then bring to a simmer.
- 5 Strain out saffron threads reserving water and add dry RC Hearty Foundations® Smart Sodium 400® Vegetable Base and blend together.
- 6 Bring mixture back to a simmer and add cauliflower florets.
- 7 Cook until just tender and add to large soup pot.
- 8 Add rest of the vegetables and bring to a simmer.
- 9 Season with RC Ginger Puree, RC Umami Sensations® Powders and black pepper.