Eggplant Parmagiano Stew

Ingredients:

Stew:

• 8 C vegetable broth
• 1-6oz can tomato paste
• 1 Tbs crushed garlic
• 1 medium eggplant, unpeeled and diced
• 2 C finely chopped, packed kale
• 1 large onion, chopped
• 4 C drained cooked or canned white beans (2-15 or 16oz cans)
• 1/2 C nutritional yeast flakes
• 2 tsp oregano
• 2 fresh tomatoes, chopped
• Salt, pepper, and cayenne

Parmezano Sprinkles:

• 1/2 C blanched almonds
• 2 Tbs nutritional yeast flakes
• 1-2 tsp light miso
• Heaping 1/4 tsp salt

Directions:

1. To blanch the almonds, place them in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off.
2. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen.
3. To make the stew, combine the broth, tomato paste, and garlic in a large soup pot. Add the eggplant, onion and kale. The kale has to be finely chopped, so I recommend using your food processor for a real time saver. Bring to a boil.
4. Reduce the heat, cover and simmer for 15 minutes, or until the eggplant is tender, but still firm.
5. Transfer 2 cups of the broth, 2 cups of the beans, nutritional yeast, and oregano in a blender and process until smooth.
6. Pour it into the soup pot and mix well. Stir in the remaining 2 cups of beans and tomatoes. Season with salt, pepper, and cayenne and simmer uncovered until the beans and tomatoes are heated through. Garnish with the Parmezano Sprinkles and enjoy!

Source: Epicurean Vegan

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