Top | Vegan

Carrie's Stew

(recipe, Carrie Stewart)


  1. ½ cup brown lentils
  2. ¼ cup quinoa
  3. Vegetable broth cube
  4. ½ can organic light coconut milk
  5. 1 Japanese eggplant, sliced and grilled
  6. Carrots, chopped
  7. Onion, chopped
  8. Garlic, chopped
  9. Mushrooms, sliced
  10. Chard, chopped and steamed until slightly wilted
  11. Red pepper, chopped
  12. Tomatoes, chopped
  13. Ginger, finely grated
  14. 2 Tbsp. organic tomato paste
  15. 1 :1 ratio of curry to masala
  16. Bragg's liquid aminos to taste


  1. Bring to boil vegetable broth cube, lentils, quinoa, ginger, onions, garlic, carrot, pepper. Simmer on low for 15 minutes.
  2. In the meantime, slice and grill eggplant. Chopp chard and steam until slightly wilted.
  3. Add coconut milk, spices, and tomato paste. Let simmer for another 5-10 minutes.
  4. Add mushrooms, tomatoes, grilled eggplant, and chard. Let simmer for another 5 minutes covered.
  5. Adjust spices and add Aminos or more tomato paste to taste.
  6. Enjoy!