Hungarian Stew
4 cups chopped red potatoes
2 tablespoons vegan butter
3 tablespoons oil
1 cup chopped yellow onion
1 1/2 cups chopped red peppers
1 1/2 cups chopped green peppers
1 - 14 ounce can diced tomatoes
1 cup vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons paprika
2 teaspoons caraway seeds
4 slices whole wheat bread
1) In a large pot, cook potatoes in vegan butter and 2 tablespoons oil until sides are browned. Add onions and peppers and saute for 5 minutes. Add tomatoes, vegetable stock, salt, pepper, paprika, and caraway seeds and simmer for 10 minutes or until potatoes are tender.
2)While the stew cooks, make the bread cubes. Heat oven to 400 degrees Farienheight. Cut bread into cubes and drizzle with remaining oil. Bake for five to ten minutes or until dry.
3) Stir the bread cubes into the vegetable mixture while it is simmering. They bread should breakdown and absorb some of the liquid, creating a thicker broth. Enjoy!
SO HOW'D IT GO?
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