Today we are going to learn how to make a healthy breakfast as quickly as possible. So I have decided to come up with this, veggie vegan stew which have loads of veggies and greens making it super healthy and filling too. You can also use seasonal vegetables, different blends of spices to make it interesting each and every time. If you want to give it a Indian flavour Curry powder, garam massala, and cilantro is another option. For more such recipes visit Onlinecake.in.

Prep Time- 15 Mins

Cook Time- 30-45 Mins

Servings- 5-6 Bowls

INGREDIENTS:

?          Avocado oil(Optional)-1 tablespoon 

?          Garlic, minced-5 cloves 

?          Onion-1 chopped

?          Cherry tomatoes-1 cup 

?           zucchini- 2 chopped

?          Orange carrot-1 grated

?          Frozen corn-1 cup 

?          Sliced mushrooms-1 cup 

?          Cooked kidney beans(rajma)-1 and 1/2 cups 

?          organic vegetable broth-1 liter 

?          Water-3-4 cups 

?          Fresh baby spinach-2 cups  finely chopped

?         FOR SEASONING:

?         Lemon juice-1 tablespoon 

?         Herbal salt -as required

?         Seasoning

?         Black pepper-as required

PROCEDURE:

1. In a large pot heat the oil and saute the minced garlic and onion with a pinch of salt.
2. Once the onions are translucent, add the quartered tomatoes and cook for few minutes.
3. Now add the zucchini, carrot, corn, sliced mushrooms and cook for 8-10 minutes.
4. Add broth/water as needed.
5. Add the cooked beans and continue cook over medium heat for 20 minutes, checking and stirring often.
6. Add broth/water as needed.
7. Add lemon juice, herbal salt and no-salt seasoning blend and black pepper.
8. Add spices/seasoning in small increments, taste it and then add more if required.
9. Cook for few minutes and remove from heat. Now add the finely chopped baby spinach and it will cook in the heat. Do not have to cook it.

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