Hearty Vegan Summer Stew

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 acorn squash
• 1 tomato, diced
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 3/4 lb firm tofu, drained and diced (garlic pepper tofu steaks work best)
• 1 (8 ounce) can beans
• 1 lime
• 5 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 shallot, finely chopped
• 2 green onions, sliced fine
• 4 garlic cloves, finely minced
• 1 tablespoon salt
• 1 teaspoon pepper
• 1/2 bunch fresh parsley, finely chopped
• 3 cups cooked rice (for serving)

Recipe

• 1 cut squash in half and lightly coat with olive oil and bake at 450 f for about 40 min while preparing other ingredients.
• 2 dice tomatoes, zucchini, yellow bell pepper and tofu.
• 3 fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
• 4 add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
• 5 add tomatoes, cook 1-2 minutes more.
• 6 remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
• 7 taste and adjust seasonings if necessary.
• 8 remove from heat.
• 9 add chopped parsley and green onions.
• 10 top with 2 tbsp of olive oil and juice of 1 lime.
• 11 serve with rice or bread.