Vegan Eggplant Parm Stew

By pattie_d

Ingredients

• 8 Cup Water
• 1 (6oz) can unsalted tomato paste
• 1 Tb Minced fresh garlic
• 1 large Onion, chopped
• 1 medium Eggplant, unpeeled and chopped
• 1-10 oz Pkg frozen chopped mustard greens, thawed
• (or half of a 16 oz bag)
• 1-15oz can Great Northern Beans, rinsed & drained
• 1-15oz can Black-eyed peas, rinsed & drained
• 1/2 Cup Nutritional yeast
• 2 tspn Dried oregano leaves
• 3/4 tspn Salt
• 1/2 tspn Fresh ground pepper
• 2 Tomatoes, chopped

Preparation

Step 1

Combine water, tomato paste, and garlic in very large soup pot. Add onion, eggplant and mustard greens. Bring to a boil, reduce heat and simmer, uncovered, until
eggplant is tender, but firm (about 15 minutes).

Combine 2 cups of the soup broth (from pot), the can of Great Northern beans, the nutritional yeast, and the seasonings in a blender. Process until very smooth. Pour into soup pot and mix well.

Stir in black-eyed peas, and tomatoes. Simmer, uncovered, until the beans are heated and the tomatoes softened.

This would probably be really good with cauliflower instead of eggplant, too. Mmmm and maybe zucchini.