Vegan Vegetable Stew

Ollie admits to being a carnivore, but he is always trying new foods that do not have meat or dairy in their contents.

This is a very rich, and tasty concoction that any vegetarian or anyone else will like.

Vegan Vegetable Stew

Ingredients:

1 tbsp olive oil

2 potatoes, cut into wedges

3 carrots, peeled and cut into chunks

2 medium onions, peeled and quartered

1 tbsp cumin seeds, toasted

1 tbsp mustard seed, toasted

1/2 tsp dried oregano

1 medium bulb garlic

4 large red bell peppers

4 fresh tomatoes, cored

1 cinnamon stick

1 29 oz can diced tomatoes

1 15 oz can garbanzo beans (chickpeas), drained

1 lemon, juiced

salt and pepper to taste

2/3 cup cooked white rice

Directions:

Preheat oven to 400 degrees

Cover 2 baking sheets with foil and brush with olive oil.

Arrange potatoes, carrots, and onions on 1 baking sheet. Brush veggies with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the end of the baking sheet. Arrange the peppers and tomatoes on the second baking sheet and brush with olive oil.

Place both pans in the oven. Bake, stirring the contents occasionally until the potatoes, carrots, garlic and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The peppers and tomatoes may take a bit longer to cook than the potatoes, carrots, onion and garlic.

Remove potatoes earlier, if done Set aside.

Reduce oven temp to 350 degrees.

Transfer the tomatoes and peppers into a medium size mixing bowl along with the canned tomatoes and cinnamon stick. Cover bowl and marinate for 30 minutes.

Skin and remove seeds from peppers and skin tomatoes. Chop the peppers and tomatoes and place in a medium dutch oven. Squeeze the garlic from skins into the pot and stir in the potato mixture, along with the chickpeas.

Season with lemon juice, salt and pepper.

Cover the stew, bake for 30 minutes.

Serve over the rice and enjoy!