This is an everything-but-the-kitchen-sink stew, but we figured that might not make the most positive first impression. Grain, vegetables, and starch…this has it all. The addition of black beans, if you have a can in your pantry, would only serve to balance it further, no?
- 1¼ cups brown rice, cooked
- 1 (28-ounce) can fire-roasted tomatoes
- 3 cups vegetable broth, divided (low-sodium preferred)
- ¾ cup nutritional yeast flakes
- 1 bunch kale, ribs removed and julienned
- 3 red potatoes, diced
- 2 cups frozen vegetable blend
- 2 bay leaves
- 1 tablespoon chili powder
- 1 teaspoon garlic powder (or 2 cloves minced fresh garlic)
- cayenne pepper, to taste
- salt, to taste
- Prepare the rice according to package instructions.
- While the rice is cooking, add the fire-roasted tomatoes and 1 cup of vegetable broth to a high-speed blender, then blend on low until smooth. Pour the mixture into a large, heavy-bottomed pot.
- Add the potatoes and 2 cups of vegetable broth to the pot and boil until the potatoes are fork tender, about 10-15 minutes.
- Add the frozen vegetables and seasonings (bay leaves, chili powder, garlic, powder, cayenne, and salt), and reduce the heat to a simmer.
- When the vegetables are cooked through, add the kale and cooked rice. Season to taste, adding more spice and salt if desired.
- Simmer on low until the kale is tender, at least 10 minutes.
- Finally, remove the bay leaves and serve.
Ready in about 1 hour
Makes 4-6 servings