vegan, gluten-free
Ingredients
2 tsp. olive oil
8 oz. mushrooms (cut into 1/4’s)
2 Tbsp. minced garlic
1 Tbsp. ground cumin
1 medium onion (approx. 2 cups- 1/2” diced)
2 tsp. ground coriander
1 medium zucchini (approx. 1 ½ cups -1/2”diced)
2 tsp paprika
2 red peppers (approx.2 cups-1/2”diced)
1 can diced tomatoes -28 oz.
1 medium yellow squash (approx. 1 ½ cups- ½ “ diced)
1 can tomato paste- 6 oz.
1/8 head green cabbage (approx 2 cups- 1/4” diced)
½ to1 tsp. red pepper flakes
1 can kidney beans – 15 oz.
INSTRUCTIONS
Heat olive oil . Saute garlic, onion, peppers, cabbage- cook until tender. Add coriander,
cumin, red pepper flakes, zucchini, yellow squash, and mushrooms- cook over medium
heat 15 minutes. Add diced tomatoes, tomato paste, and beans- simmer over medium
heat 10 minutes. Serves 10.
Per serving- 2 points, 106 calories, 5 fat g, 1 fiber g.
