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Mediterranean Vegan Vegetable Stew

Leanne Vogel
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Baby spinach

2 cups

Eggplant

3

Garlic cloves

1/2 tsp

Marjoram, dried

2

sprigs Rosemary, fresh

2

Shallots

28 oz

Tomatoes, whole

1

Yellow onion, large

6 cups

Yeast-free vegetable broth, gluten-free

2 tbsp

Balsamic vinegar

1/2 cup

Black olives, pitted and sliced

1 1/2 cups

Buckwheat groats, raw

1

Black pepper, Freshly ground

1 cup

Red peppers, roasted

1/2 tsp

Sea salt

1 tbsp

Olive oil, extra-virgin