Struggling to lose weight? Get your FREE 6-page keto weight loss guide + weekly motivation, straight to your inbox.


Mediterranean Vegan Vegetable Stew

by May 23, 2017

A one pot meal that’s lighter than your average stew but just as satisfying. Like having a Greek salad in stew form!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, diced
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 2 cups chopped eggplant
  • 1 cup (300 mL jar) roasted red peppers, drained and cut into strips
  • 1 cup baby spinach
  • ½ cup black olives, pitted and sliced
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Heat oil in a large saucepan on medium-high heat. Add onion, shallots and garlic and saute until soft and translucent, about 10 minutes.
  2. Add broth, tomatoes, buckwheat, vinegar, rosemary and marjoram. Cover, bring to a boil and reduce heat to low and simmer until the buckwheat is tender, about 20 minutes. Stir in the chopped eggplant 10 minutes in.
  3. When complete, stir in the roasted red peppers, spinach, and olives. Allow to cook until heated through, season with salt and freshly ground pepper.
  4. Remove rosemary sprigs before serving.

Notes

To prepare in a slow cooker, add all ingredients and cook on high for 3 hours or low for 5 hours.

Nutrition Information Per Serving

Calories:

346

Calories from Fat:

346

Total Fat:

9.4

Saturated Fat:

1.7 g

Sodium:

1660 mg

Carbs:

53.9 g

Dietary Fiber:

10.3 g

Net Carbs:

43.6 g

Sugars:

12.1 g

Protein:

16.7 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...