I don’t really want to rush time along, but this year winter has rudely muscled its way into spring and I’m aching for sunshine and warm temperatures. This see-sawing act (hot…cold…hot…cold) is getting tiresome.
Because of the lingering chilliness, my stomach is still craving comforting stews and soups. This one is particularly satisfying. I’ve based this rich recipe on an Olive Garden concoction – except mine gets its creaminess from pureed white beans – not from cream. The gnocchis are homemade with sweet potatoes rather than white potatoes, but you could use store-bought. Just make sure they’re vegan.
If you’re into sprouts and you haven’t yet done so, please visit the Virtual Vegan Potluck blog and enter to win a bag of broccoli sprouting seeds from VVP sponsor Todd’s Seeds! Todd has also created a 20% discount for anyone to use when ordering sprouts or sprouting seeds from his site. For deets, head over to the VVP blog.
Also – I’m giving away three bottles of Kretschmer Wheat Germ on both of my Facebook pages – An Unrefined Vegan and Virtual Vegan Potluck. All you have to do is leave a comment on my Almond Butter Maple Granola photo(s). I’ll be selecting a winner (of all three bottles) on Monday.
- 1 large onion, chopped
- 1 1/2 cups carrots, sliced
- 1 cup celery, sliced
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- 8-ounces mushrooms, sliced
- 2 cups seitan, cubed
- 3 cups seitan-cooking broth + 7 cups water OR 4 cups vegetable broth+6 cups water
- 4 cups fresh kale, chopped
- 1 15-ounce can great northern beans, rinsed, drained and pureed
- 2 cups sweet potato gnocchi, cooked and drained
- ground black pepper, to taste
- In a large pot, saute the onions, celery and carrots in a splash of water, vegetable broth or Bragg Liquid Aminos until tender. Stir in the garlic, thyme, mushrooms and seietan and cook for another 5 minutes or so.
- Pour in the 10 cups broth/water and bring to a boil. Turn down the heat and simmer for 30 minutes, or until veggies are very tender. Stir in the kale, pureed beans, and gnocchi and cook until the kale is tender. Taste and adjust seasonings.