Root Vegetable Stew
Recipe type: Dishes
  • 3 tbsp extra virgin olive oil
  • Pinch of Kosher Salt
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 1 tsp coriander
  • 1tsp cumin
  • ½ tsp caraway seeds
  • 1 tsp cinnamon
  • ½ tsp dried red pepper flakes
  • ¼ tsp turmeric
  • 2 tsp tomato paste
  • 4 carrots, diced
  • 3 stalks of celery, cleaned and diced
  • ½ cup lemon juice
  • 4 cups of water
  • 1 cup Tru-Nut Powdered Peanut Butter
  • 2 turnips, cut into 2 inch pieces
  • 2 medium sweet potatoes, cut into similar size as turnips
  • ½ cup sundried tomatoes, diced
  • 1 cup golden raisins
  • 2 cups of pre-cooked garbanzo beans (or 1 can, drained)
  • Nice handful of fresh mint, torn
  1. In a large, heavy pot, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, about 5-6 minutes. Stir in the spices (next 7 ingredients) and tomato paste and cook for about 2 minutes. Add the carrots and celery, and cook for another 3 minutes. Add the lemon juice, water, TruNut original flavor, turnips, sweet potatoes, sundried tomatoes, raisins, and garbanzo beans. Cover and simmer for about 30 minutes or until large vegetables are thoroughly cooked. Let the stew sit for 10 minutes so the flavors can intensify. Serve over couscous, quinoa, rice, or in a soup bowl by itself!