Roasted Vegetable Stew over Brown Rice

Batch Cooking is the way to cut your time in the kitchen significantly. So far I have made the following meals out of the batch cooking of vegetables I made recently. There was some Buddha Bowls and a salad. This recipe is using the last of the veggies to make a hearty Roasted Vegetable Stew that I will serve with homemade GF Bread.

• Roasted Vegetables from the batch cooking, cut into bite size pieces
• 1c White Beans, leftover from the salad
• 1 can (14.5 oz.) Tomatoes, diced
• 1 1/2-2 c Vegetable Broth
• 2 Bay leaves
• 1 tsp All-purpose Seasoning
• 1 tsp Coconut Aminos
• 1/4 c Nutritional Yeast
• 1-2 c Short Grain Brown Rice, Cooked

Combine veggies, beans, tomatoes, 1 1/2c vegetable broth, bay leaves, all-purpose seasoning and coconut aminos in a large Dutch oven.

Simmer until flavors have melded together and the stew is heated through.

Stir in nutritional yeast and add more broth if needed.

Ladle the veggies over the brown rice.

Serve. Eat. Enjoy

Note: Short grain brown rice is my favorite brown rice. It is also called sticky rice. It has a wonderful chew factor. I have been using this in place of long grain brown rice.

Note: You can make this in the slow cooker. Just set on low and add the slurry just before you are ready to serve.