Vegan Eggplant Parm Stew
| Yield: | 1 Servings |
| Categories: |
| 8 | c | Water |
| 1 | (6oz) can unsalted tomato | |
| Paste | ||
| 1 | tb | Minced fresh garlic |
| 1 | lg | Onion, chopped |
| 1 | md | Eggplant, unpeeled and |
| Chopped | ||
| 10 | oz | Pkg frozen chopped mustard |
| Greens, thawed (or half a | ||
| 16 | oz | Bag) |
| 1 | 15oz can Great Northern | |
| Beans, rinsed and drained | ||
| 1 | 15oz can Black-eyed peas, | |
| Rinsed and drained | ||
| 1/2 | c | Nutritional yeast |
| 2 | ts | Dried oregano leaves |
| 3/4 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 2 | Tomatoes, chopped |
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