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Plant-Based Moroccan Vegetable Stew

Yield / Servings

1¼ gallons

Category

Vegetarian Dishes

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

Preparation Steps

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.

Recipe from RC Fine Foods.