Here is a delicious treat for this upcoming weekend! Plans include decorating for Halloween, cozing up in front of the fire, and eating yummy vegan stew in honor of the month!
1 large yellow onion, peeled and diced
2 large carrots, peeled and diced
2 celery stalks
2 cloves garlic, peeled and minced
2 tablespoons tomato paste
2 tablespoons cumin seeds, toasted and ground
1 small pumpkin peeled seeded and cut into 1-inch cubes
4 cups pinto beans, drained and rinsed
6 cups vegetable stock
salt and freshly ground black pepper
6 green onions thinly sliced
Place onion, carrot, and celery in a large sauce pan and saute over medium heat for 10 minutes. Add water 1-2 tablespoons at a time to keep the veggies from sticking. Add garlic and cook another minute. Then add cumin, tomato paste , pumpkin, beans and vegetable stock and bring to a boil on high heat.
Reduce heat to medium and cook covered rom 25 minutes. Season with salt and pepper and garnish with green onion.
243 calories, 1.4 g fat, 375 mg sodium, 43 grams carb, 12.7 grams fiber, 12.5 grams protein