Eggplant Parmagiano 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
- 1/2 C blanched almonds
- 2 Tbs nutritional yeast flakes
- 1-2 tsp light miso
- Heaping 1/4 tsp salt
- 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.
- 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.
- 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.
- Reduce the heat, cover and simmer for 15 minutes, or until the eggplant is tender, but still firm.
- Transfer 2 cups of the broth, 2 cups of the beans, nutritional yeast, and oregano in a blender and process until smooth.
- 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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