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Cashew Veggie Stew

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 300 calories, 26 g carbohydrate, (5 g fiber), 9 g protein, 19 g fat, (4 g saturated fat), 5 mg cholesterol, and 520 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 300
  • Makes: 14 cups
  • Active Time: 35 minutes
  • Total Time to Make: 1 hour, 5 minutes

Ingredients

Directions

  1. Preheat oven to 450 degrees. Add carrots, celery, eggplant, zucchini, mushrooms, pepper, onion, and basting oil to large bowl; toss to combine. Season with salt and pepper. Arrange veggies in single layer on 2 parchment paper-lined baking sheets.
       
  2. Roast 15 min. Remove from oven; stir. Sprinkle cashews over each baking sheet. Roast, 15 min, until cashews are lightly toasted and carrots are tender. 
      
  3. Remove from oven; sprinkle with rosemary. Transfer veggies to a large stockpot; heat on MED. Add peas and sauces; stir to combine. Heat to desired temp; garnish with celery leaves.
Chef Tips
  • If using oven, you can top with mashed potatoes or a variety of purees, such as parsnip or cauliflower to create a vegetarian shepherd's pie.
  • Lemon juice and zest can both be added to brighten or lighten dish for preferred tastes.
  • See our Savory Sauce recipe if you prefer to make sauce from scratch.

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