SWEET SQUASH, SWEET POTATO, AND TOFU STEW
I just created this recipe today and had it for lunch. It was just delicious... I have a bit of a sweet tooth and this was the perfect lunch for a cold, rainy day. At first I thought the ingredients sounded strange, but all together it tastes great! This is very low fat, low sugar, and vegan! *Note: make sure to serve in bowls and get a lot of the sweet broth. Also, adjust the amount of artifical sweetener according to your liking. Like I said, I have a sweet tooth, so I put in 4 single-serving packets of Splenda.
Provided by Munchkin1287
Categories Yam/Sweet Potato
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, spray bottom and put onions and spices. Sauté onions for about 4-5 minutes on high heat, or until golden brown.
- Add vegetable stock, chopped tomato, and tomato puree.
- Add cubed sweet potato and butternut squash, and then stir the mixture. Cover pot, reduce heat, and let simmer for approximately 10-15 minutes (or until the squash is almost tender). You want the stock to be bubbling, but not boiling.
- Add zucchini and tofu. Cover and let simmer for another 5 minutes or so, then add the spinach. Cover again and cook until spinach is wilted.
- Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
- Enjoy!
Nutrition Facts : Calories 218.3, Fat 5.2, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 35.9, Fiber 8.5, Sugar 9.7, Protein 13.8
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