A delicious vegan fall recipe that will satisfy both your hunger and sweet tooth!
Since fall is around the corner, I thought I would create a sweet and delicious recipe to have handy as the weather gets cooler and our cravings for comfort foods bigger.
This recipe uses fall crops, such as sweet potatoes, and it’s great for any occasion (including Thanksgiving). I know that for us vegetarians it’s not always easy to have a feast on Thanksgiving since the turkey is the center piece of the dinner table. But I find it easier to make it a real treat when I have a variety of vegetarian and delicious dishes to share. And since this dish is packed with proteins and lots yummy nutrients, it could be savored by itself as a complete meal, or added as a complementary dish to your Thanksgiving table.
My family enjoyed it as a complete meal and according to them, it’s really delicious and filing! And I must say they enjoyed having it served with garlic toast since bread is not something you find very often on our table (the bread was actually gluten-free, but they couldn’t really tell).
And since this recipe uses naturally sweet ingredients, such as sweet potatoes and carrots, your sweet cravings will naturally diminish, as you already satisfy that need with this main dish. How sweet is that?
Ingredients:
1 can diced tomatoes
1 can cannellini white beans (rinsed well)
1 large onion diced
1 large sweet potato (small cubes)
2 carrots sliced
2 celery sticks (diced)
3 garlic cloves
1/2 cup white wine
1 cup vegetable broth
1 bay leaf
1 spring thyme
2 tbs. olive oil or grapeseed oil (butter would go great too)
Salt and pepper to taste
Directions:
Heat the oil in a pan and add the onion and garlic.
Sauté for a couple of minutes and add the sliced carrots, diced celery and cubed sweet potato.
Sauté for another 2 minutes, add salt, pepper, bay leaf, thyme, and wine. Cover with a lid and let it simmer for a couple of minutes.
Add the vegetable broth, cover again and let it simmer at medium to low heat for about 15 minutes, so the flavors start building up. In the meantime, open the can of diced tomatoes (preferably organic and low sodium) and add it on top of the simmering mixture. Mix well and let it simmer for another 10 minutes.
At the end, add the white beans, rinsed well, cover with a lid and let it simmer for another 5 minutes or so (not too long, as the beans are already cooked).
Season with salt and pepper to taste and enjoy it on top of a garlic toast.
How to make the garlic toast:
Toast a slice of bread in the toaster. Grab a garlic clove and cut the tip, so the flavor opens up and releases the juices easier when rubbed.
Rub the clove of garlic on top of the toasted bread, so the flavor is released on the toast without living chunks of garlic (it’s like using a scratch pad). Season toast with a bit of salt and optionally spread a bit of butter or olive oil on top.
Place the toast in the middle of the plate and top it with this delicious Ragu and lots of Love! It’s a Healthy-Zesty delish!
