Mediterranean Vegan Vegetable Stew

January 16, 2013 by Leanne Vogel May 23, 2017

A one pot meal that’s lighter than your average stew but just as satisfying. Like having a Greek salad in stew form!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, diced
• 2 shallots, finely chopped
• 3 garlic cloves, minced

• 6 cups gluten-free vegetable broth
• 28 ounces whole tomatoes
• 1 ½ cups raw buckwheat groats, rinsed
• 2 tablespoons balsamic vinegar
• 2 sprigs fresh rosemary
• ½ teaspoon dried marjoram

• 2 cups chopped eggplant
• 1 cup (300 mL jar) roasted red peppers, drained and cut into strips
• 1 cup baby spinach
• ½ cup black olives, pitted and sliced
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste

Instructions

1. Heat oil in a large saucepan on medium-high heat. Add onion, shallots and garlic and saute until soft and translucent, about 10 minutes.
2. Add broth, tomatoes, buckwheat, vinegar, rosemary and marjoram. Cover, bring to a boil and reduce heat to low and simmer until the buckwheat is tender, about 20 minutes. Stir in the chopped eggplant 10 minutes in.
3. When complete, stir in the roasted red peppers, spinach, and olives. Allow to cook until heated through, season with salt and freshly ground pepper.
4. Remove rosemary sprigs before serving.

Notes

To prepare in a slow cooker, add all ingredients and cook on high for 3 hours or low for 5 hours.

Nutrition Information Per Serving