1 large onion, diced
2 large stalks celery, chopped
8 ounces mushrooms, sliced
6 ounces meatless vegan crumbles or TVP (possibly replace with kidney beans)
2 cups fresh spinach
4 cups veggie broth
4 cups water
3 large red potatoes, diced into small pieces
1 cup quinoa
3 sprigs fresh rosemary (I'm sure you can use dry)
2 tablespoons soy sauce
salt and pepper, to taste
2 bay leaves
1. Saute onion and celery for about 5 minutes. Add mushrooms and crumbles to saute for about 3 minutes, then add spinach until it wilts.
2. Add broth, water, potatoes, quinoa, rosemary, soy sauce, salt and pepper and bay leaves. Cook about 25-30 minutes until quinoa is done and potatoes are soft, but not falling apart.
Source of recipe: I made this up in the nick of time for a last-minute potluck, and it turned out to be so hearty and rich!